Anthocyanins - nature, occurrence and dietary burden

被引：0

作者：

Clifford, MN ^{[1
]}

机构：

[1] Univ Surrey, Sch Biol Sci, Guildford GU2 5XH, Surrey, England

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 2000年 / 80卷 / 07期

关键词：

absorption; anthocyanidins; anthocyanins; burden; cyanidin; delphinidin; deoxyanthocyanidins; derived tannins; malvidin; malvones; metabolism; pelargonidin; peonidin; petunidin; vitisins; xanthylium salts;

D O I：

10.1002/(SICI)1097-0010(20000515)80:7<1063::AID-JSFA605>3.0.CO;2-Q

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

This paper reviews the literature on the occurrence of anthocyanins in foods and their transformation during processing, including the formation of adducts and derived tannins. Data describing the safety of anthocyanins and possible dietary effects are examined. Attention is drawn to some misquotations in the literature and to some serious gaps in our knowledge, in particular, the lack of pharmacokinetic data in humans essential to an understanding of associated biological effects. (C) 2000 Society of Chemical Industry.

引用

页码：1063 / 1072

页数：10

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