Anthocyanins in Brassicaceae: composition, stability, bioavailability, and potential health benefits

被引：46
|
作者：
Zhang, Nan [1 ]
Jing, Pu [1 ]
机构：
[1] Shanghai Jiao Tong Univ, Sch Agr & Biol, Shanghai Food Safety & Engn Technol Res Ctr, Key Lab Urban Agr,Minist Agr,Bor S Luh Food Safet, Shanghai 200240, Peoples R China
来源：
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION | 2022年 / 62卷 / 08期
关键词：
Acylated anthocyanins; bioactivity; Brassica; cyanidin; 3-diglucoside-5-glucoside; functional food;
D O I：
10.1080/10408398.2020.1852170
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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.
引用
收藏
页码：2205 / 2220
页数：16
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