Functional properties of anthocyanins and betalains in plants, food, and in human nutrition

被引：734
作者：
Stintzing, FC [1 ]
Carle, R [1 ]
机构：
[1] Univ Hohenheim, Inst Food Technol, Sect Plant Foodstuff Technol, D-70599 Stuttgart, Germany
来源：
TRENDS IN FOOD SCIENCE & TECHNOLOGY | 2004年 / 15卷 / 01期
关键词：
D O I：
10.1016/j.tifs.2003.07.004
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Anthocyanins and betalains play important roles both in plant physiology, visual attraction for pollinators and seed dispersers, but also in food mainly defining its aesthetic value. Since anthocyanin and betalain structures allow to predict only part of their appearance, additional chemical and anatomical functions are required to modulate the appearance of plants and coloured food. Physiological effects that the same pigments exert in plants are supposedly similar to those which they show in humans following ingestion of coloured food. Therefore, anthocyanins and betalains both in fresh and also processed fruit and vegetables serve two functions: They improve the overall appearance, but also contribute to consumers' health and well-being. (C) 2003 Elsevier Ltd. All rights reserved.
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收藏
页码：19 / 38
页数：20
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