Brooks / Celli Anthocyanins from Natural Sources

Exploiting Targeted Delivery for Improved Health
1. Auflage 2019
ISBN: 978-1-78801-736-7
Verlag: Royal Society of Chemistry
Format: EPUB
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 315 Seiten

Reihe: ISSN

Interest in anthocyanins has increased in the past few years, due to their potential health-promoting properties as dietary antioxidants. Previously they were known as an important class of natural colorant, orange-red to blue-violet, found in fruits such as berries and in vegetables. This book discusses ways of targeting the delivery of these compounds, through manipulation of exploitation mechanisms. It addresses all aspects from extraction of anthocyanins from natural sources, their health benefits and metabolism to specialized controlled release applications. It will serve as a unique reference for those specializing in the fate of anthocyanins in the body (pharmacokinetics) and the research related to controlled release systems. It will provide an insight for pharmaceutical scientists, food engineers, food scientists and those interested in human health and nutrition.

Autoren/Hrsg.

Brooks, Marianne Su-Ling

Celli, Giovana B

Fachgebiete

• Naturwissenschaften Chemie Organische Chemie Biochemie
• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizin, Gesundheitswesen Ernährungsmedizin, Diätetik
• Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Natural Sources of Anthocyanins;

Chemistry of Anthocyanins;

Extraction of Anthocyanins from Natural Sources - Methods and Commercial Considerations;

Extraction of Anthocyanins from Food Processing Waste - Potential and Issues;

Health Benefits of Anthocyanins;

Pharmacokinetics;

The Stability and Absorption of Anthocyanins in the Mouth;

Role of the Stomach in Anthocyanin Absorption;

Encapsulation Techniques for Anthocyanins;

Routes of Anthocyanin Delivery and Suitable Systems for Targeted Release;

Closing Remarks and Future Prospects