Anthocyanins in Health and Disease

<p>Anthocyanins polyphenolic compounds abundant in certain foods are responsible for the orange-red to blue-violet hues evident in many fruits vegetables cereal grains and flowers. Interest in these pigments has intensified due to their potential health-promoting properties as dietary antioxidants as well as their use as natural dyes in a variety of products. Mechanistic studies from <i>in vitro</i> experiments as well as <i>in vivo</i> clinical trials demonstrate wide-ranging efficacy and biological activity of anthocyanins. <b>Anthocyanins in Health and Disease</b> presents the first comprehensive review of modern-day research on the relationship of anthocyanins to human health and disease.<br><br>Written by an interdisciplinary group of distinguished scientists this book examines the bioavailability chemistry metabolism and efficacy of anthocyanins as well as their role in protecting the body from several age- and obesity-related chronic diseases. Chapters cover the absorption digestion metabolism and excretion of anthocyanins; current methodology for the assessment of anthocyanins in the blood plasma urine and tissues; and anthocyanins as potent antioxidants.<br><br>The book discusses health-related topics such as anthocyanins and protection against disease including cardiovascular disease metabolic syndrome type-2 diabetes and cancers of the gastrointestinal tract. It also addresses health-promoting effects of anthocyanins namely maintenance of normal vision and prevention of ocular pathologies protective effects against skin aging and their role in innate immunity and exercise. Covering a wide array of specialized knowledge this book provides an authoritative source of information on the role of anthocyanins in health and disease an important step toward advancing research and enhancing communication on these functional ingredients.</p>