Anthocyanins and Proanthocyanidins: Chemical Structures, Food Sources, Bioactivities, and Product Development

被引：133
作者：
Qi, Qianqian [1 ,2 ]
Chu, Meijun [3 ]
Yu, Xiuting [1 ,2 ]
Xie, Yanning [1 ]
Li, Yali [1 ,2 ]
Du, Yongmei [1 ]
Liu, Xinmin [1 ]
Zhang, Zhongfeng [1 ]
Shi, John [4 ]
Yan, Ning [1 ]
机构：
[1] Chinese Acad Agr Sci, Plant Funct Component Res Ctr, Tobacco Res Inst, 11 Forth Longitudinal Keyuan Rd, Qingdao 266101, Peoples R China
[2] Chinese Acad Agr Sci, Grad Sch, Beijing, Peoples R China
[3] Qingdao Agr Univ, Coll Vet Med, Qingdao, Peoples R China
[4] Agr & Agri Food Canada, Guelph Food Res Ctr, Guelph, ON N1G 5C9, Canada
来源：
FOOD REVIEWS INTERNATIONAL | 2023年 / 39卷 / 07期
关键词：
Anthocyanin; proanthocyanidin; chemical structure; food source; bioactivities; product development; GRAPE SEED PROANTHOCYANIDIN; PURPLE SWEET-POTATO; ACTIVATED PROTEIN-KINASE; MYRICA-RUBRA-SIEB; IN-VITRO; ANTIOXIDANT ACTIVITY; OXIDATIVE STRESS; LYCIUM-RUTHENICUM; HUMAN HEALTH; AMELIORATES HYPERGLYCEMIA;
D O I：
10.1080/87559129.2022.2029479
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Anthocyanins and proanthocyanidins are widespread in the plant kingdom and are involved in important bioactivities, such as antioxidation. These flavonoids can reduce the risk of cardiovascular diseases, cancer, high blood pressure, hyperlipidemia, and diabetes; consequently, they are widely studied for disease prevention and treatment. In this review, we summarize recent advances in our understanding of the chemical structures, food sources, and bioactivities of these compounds. We also discuss recent developments and trends related to anthocyanin- and proanthocyanidin-derived products. This review provides insights to inform related research and inspire future studies to help realize the potential of these plant pigments.
引用
收藏
页码：4581 / 4609
页数：29
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