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Review
. 2015 Sep 15;6(5):620-2.
doi: 10.3945/an.115.009233. Print 2015 Sep.

Anthocyanins

Taylor C Wallace  1 , M Monica Giusti  2
Affiliations
Review

Anthocyanins

Taylor C Wallace et al. Adv Nutr. .
No abstract available

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Figures

FIGURE 1
FIGURE 1
Anthocyanidins more commonly found in nature, their B-ring conjugations (R1 and R2), and maximum absorbance. H, hydrogen group; OH, hydroxy group; OMe, methoxy group.
See this image and copyright information in PMC

References

    1. Andersen OM, Jordheim M. Basic anthocyanin chemistry and dietary sources. In: Wallace TC, Giusti MM, editors. Anthocyanins in health and disease. Boca Raton (FL): CRC Press; 2013. p. 13–90.
    1. Czank C, Cassidy A, Zhang Q, Morrison DJ, Preston T, Kroon PA, Botting NP, Kay CD. Human metabolism and elimination of the anthocyanin, cyanidin-3-glucoside: a (13)C-tracer study. Am J Clin Nutr 2013;97:995–1003. - PubMed
    1. Novotny JA, Clevidence BA, Kurilich AC. Anthocyanin kinetics are dependent on anthocyanin structure. Br J Nutr 2012;107:504–9. - PubMed
    1. Pojer E, Mattivi F, Johnson D, Stockley CS. The case for anthocyanin consumption to promote human health: a review. Compr Rev Food Sci Food Safety 2013;12:483–508. - PubMed
    1. WHO. Global strategy on diet, physical activity, and health: promoting fruit and vegetable consumption around the world. 2004 [cited 2015 Jun 11]. Available from: http://www.who.int/dietphysicalactivity/fruit/en/index2.html.