Anthocyanin and its Bioavailability, Health Benefits, and Applications: A Comprehensive Review

IF 5.3 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Reviews International Pub Date : 2024-06-22 DOI:10.1080/87559129.2024.2369696

Sihao Chen, Yuanqiang Jia, Yingying Wu, Feiyue Ren

引用次数: 0

Abstract

Anthocyanins, a significant subclass of polyphenols, are prevalent across various plant species. Known for their vibrant colors, which make them desirable as natural pigments, anthocyanins have als...

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花青素及其生物利用率、健康益处和应用：全面综述

花青素是多酚的一个重要亚类，广泛存在于各种植物物种中。花青素以其鲜艳的颜色而闻名，这使它们成为理想的天然色素，花青素还...

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来源期刊

Food Reviews International 工程技术-食品科技

CiteScore

11.50

自引率

1.70%

发文量

127

审稿时长

>24 weeks

期刊介绍： Food Reviews International presents state-of-the-art reviews concerned with food production, processing, acceptability, and nutritional values—examining the relationship of food and nutrition to health, as well as the differing problems affecting both affluent and developing nations. Offering technical solutions to critical global food dilemmas and shortages, Food Reviews International contains articles of interest for: •food scientists and technologists •food and cereal chemists •chemical engineers •agriculturists •microbiologists •toxicologists •nutritionists