Anthocyanins and Proanthocyanidins: Chemical Structures, Food Sources, Bioactivities, and Product Development
文献类型： 外文期刊
第一作者： Qi, Qianqian
作者： Qi, Qianqian;Yu, Xiuting;Xie, Yanning;Li, Yali;Du, Yongmei;Liu, Xinmin;Zhang, Zhongfeng;Yan, Ning;Qi, Qianqian;Yu, Xiuting;Li, Yali;Chu, Meijun;Shi, John
作者机构：
关键词： Anthocyanin; proanthocyanidin; chemical structure; food source; bioactivities; product development
期刊名称：FOOD REVIEWS INTERNATIONAL （ 影响因子：6.043； 五年影响因子：6.79 ）
ISSN： 8755-9129
年卷期：
页码：
收录情况： SCI
摘要： Anthocyanins and proanthocyanidins are widespread in the plant kingdom and are involved in important bioactivities, such as antioxidation. These flavonoids can reduce the risk of cardiovascular diseases, cancer, high blood pressure, hyperlipidemia, and diabetes; consequently, they are widely studied for disease prevention and treatment. In this review, we summarize recent advances in our understanding of the chemical structures, food sources, and bioactivities of these compounds. We also discuss recent developments and trends related to anthocyanin- and proanthocyanidin-derived products. This review provides insights to inform related research and inspire future studies to help realize the potential of these plant pigments.
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