Anthocyanins in Brassicaceae: composition, stability, bioavailability, and potential health benefits. Issue 8 (10th March 2022)

• Record Type: Journal Article
• Authors: Zhang, Nan; Jing, Pu
• Is Part Of: Critical reviews in food science and nutrition. Volume 62:Issue 8(2022)
• Page Start: 2205
• Page End: 2220
• Publication Date: 2022-03-10
• Subjects: Acylated anthocyanins -- bioactivity -- Brassica -- cyanidin 3-diglucoside-5-glucoside -- functional food; Food industry and trade -- Periodicals; Nutrition -- Periodicals; Nutrition -- Periodicals; Food -- Periodicals; Diet -- Periodicals; Review Literature -- Periodicals; Nutrition; Food; Diet; Review Literature; 664
• DOI: 10.1080/10408398.2020.1852170
• Languages: English
• ISSNs: 1040-8398

Abstract

Abstract: Brassicaceae family includes various economic plants for edible or ornamental purposes. Brassicaceae vegetables are considered to be a major part of human diet as sources rich in phytochemicals. Among them, anthocyanins provide red to blue colors in Brassicaceae plants and as well have nutritional value and pharmaceutical potential. This review aims to summarize the chemical composition, stability, bioaccessibility, bioavailability, potential health benefits, and applications of anthocyanins from Brassicaceae. Additionally, the potential for incorporation of Brassicaceae anthocyanins in food systems as food additives and functional ingredients was demonstrated.