{"title":"花青素及其生物利用率、健康益处和应用：全面综述","authors":"Sihao Chen, Yuanqiang Jia, Yingying Wu, Feiyue Ren","doi":"10.1080/87559129.2024.2369696","DOIUrl":null,"url":null,"abstract":"Anthocyanins, a significant subclass of polyphenols, are prevalent across various plant species. Known for their vibrant colors, which make them desirable as natural pigments, anthocyanins have als...","PeriodicalId":12369,"journal":{"name":"Food Reviews International","volume":null,"pages":null},"PeriodicalIF":5.3000,"publicationDate":"2024-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Anthocyanin and its Bioavailability, Health Benefits, and Applications: A Comprehensive Review\",\"authors\":\"Sihao Chen, Yuanqiang Jia, Yingying Wu, Feiyue Ren\",\"doi\":\"10.1080/87559129.2024.2369696\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Anthocyanins, a significant subclass of polyphenols, are prevalent across various plant species. Known for their vibrant colors, which make them desirable as natural pigments, anthocyanins have als...\",\"PeriodicalId\":12369,\"journal\":{\"name\":\"Food Reviews International\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":5.3000,\"publicationDate\":\"2024-06-22\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Reviews International\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1080/87559129.2024.2369696\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Reviews International","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1080/87559129.2024.2369696","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Anthocyanin and its Bioavailability, Health Benefits, and Applications: A Comprehensive Review
Anthocyanins, a significant subclass of polyphenols, are prevalent across various plant species. Known for their vibrant colors, which make them desirable as natural pigments, anthocyanins have als...
期刊介绍：
Food Reviews International presents state-of-the-art reviews concerned with food production, processing, acceptability, and nutritional values—examining the relationship of food and nutrition to health, as well as the differing problems affecting both affluent and developing nations. Offering technical solutions to critical global food dilemmas and shortages, Food Reviews International contains articles of interest for:
•food scientists and technologists
•food and cereal chemists
•chemical engineers
•agriculturists
•microbiologists
•toxicologists
•nutritionists
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