Anthocyanins as functional food components

Anthocyanins as functional food components

Among the natural pigments, anthocyanins are assumed to represent one of the most studied groups. Starting with the first studies on the physicochemical properties of anthocyanins carried out in the 17th century by British naturalist Robert Boyle, the science about these unique compounds has progres...

Full description

Bibliographic Details
Main Authors: R. S. Yudina, E. I. Gordeeva, O. Yu. Shoeva, M. A. Tikhonova, E. K. Khlestkina
Format: Article
Language:English
Published: Institute of Cytology and Genetics of Siberian Branch of the Russian Academy of Sciences 2021-04-01
Series:Vavilovskij Žurnal Genetiki i Selekcii
Subjects:
plants
pigments
secondary metabolites
flavonoids
anthocyanins
regulatory genes
structural genes
antioxidants
biological activity
Online Access:https://vavilov.elpub.ru/jour/article/view/2977

Similar Items

Similar Items