Anthocyanins in Health and Disease

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Taylor C. Wallace, M. Monica Giusti
CRC Press, Sep 4, 2013 - Medical - 368 pages
Anthocyanins, polyphenolic compounds abundant in certain foods, are responsible for the orange-red to blue-violet hues evident in many fruits, vegetables, cereal grains, and flowers. Interest in these pigments has intensified due to their potential health-promoting properties as dietary antioxidants, as well as their use as natural dyes in a variet

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Chapter 1 Anthocyanins in Health and Disease Prevention
Chapter 2 Basic Anthocyanin Chemistry and Dietary Sources
Chapter 3 Bioavailability and Bioabsorption of Anthocyanins
Chapter 4 Analysis of Anthocyanins in Biological Samples
Chapter 5 Antioxidant Activities of Anthocyanins
Chapter 6 Anthocyanins in Cardiovascular Disease Prevention
Chapter 7 Anthocyanins and Metabolic Syndrome
Chapter 8 Anthocyanins Anthocyanin Derivatives and Colorectal Cancer
Chapter 9 Anthocyanins in Visual Performance and Ocular Diseases
Chapter 10 Effects of Anthocyanins on Neuronal and Cognitive Brain Functions
Chapter 11 Role of Anthocyanins in Skin Aging and UV Induced Skin Damage
Chapter 12 Anthocyanins Innate Immunity and Exercise
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About the author (2013)

Taylor C. Wallace, Ph.D., CFS, FACN, is the senior director of Science, Policy, and Government Affairs at the National Osteoporosis Foundation (NOF) and the senior director of Scientific and Clinical Programs at the National Bone Health Alliance (NBHA), a public-private partnership, managed and operated by the NOF. Dr. Wallace is responsible for ensuring that NOF's scientific, legislative, and policy program is broad based, comprehensive, and evidence based, aimed at strengthening bone health, and decreasing the prevalence for osteoporosis by working with various key government agencies and scientific societies toward improving tests and therapies associated with the prevention, diagnosis, and treatment of osteoporosis. He has produced over 20 peer-reviewed publications and book chapters and is the coeditor of Anthocyanins in Health and Disease and the editor of Dietary Supplements in Health and Disease Prevention to be published in 2014.

M. Monica Giusti is an associate professor and graduate studies chair at the Food Science and Technology Department, the Ohio State University (OSU), Columbus, Ohio and a visiting faculty of the Facultad de Industrias Alimentarias, Universidad Nacional Agraria, La Molina, Peru. Her research has focused on the chemistry and functionality of flavonoids, with strong emphasis on natural colorants and functional foods. Dr. Giusti has become a leading researcher in the field of anthocyanins with her work being cited over 1,500 times in a plethora of scientific publications. Dr. Giusti has 50 peer-reviewed publications and 20 book chapters, and has presented her research around the world at more than 100 national and international meetings, conferences, and workshops. She was granted a patent on the chemoprotective effects of anthocyanin-rich extracts, and has three additional patents pending in the field of anthocyanins.

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