Anthocyanins in Plant Food: Current Status, Genetic Modification, and Future Perspectives
Anthocyanins are naturally occurring polyphenolic pigments that give food varied colors. Because of their high antioxidant activities, the consumption of anthocyanins has been associated with the benefit of preventing various chronic diseases. However, due to natural evolution or human selection, an...
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| Principais autores: | , |
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| Format: | Artigo |
| Sprog: | Inglês |
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MDPI AG
2023-01-01
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| Serier: | Molecules |
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| Online adgang: | https://www.mdpi.com/1420-3049/28/2/866 |
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