During the last years increasing consideration has been placed in plants and foods which can contain antioxidant properties. This particular attention in fruits and vegetables is due to multiple reports indicating their effectiveness in the reduction of risks of chronic diseases in humans (Steinberg, 1995; Olsson et al., 2004; Yi et al., 2006; Hassan and Abdel-Aziz, 2010). The chemical compounds present in vegetables and fruits that are related to health-promoting benefits considered several antioxidants, as vitamins C and E, carotenoids and flavonoids; the last ones are the most diverse group with over 9,000 structural variants known (Williams and Grayer, 2004).
This is an excerpt from Health Benefits associated to Anthocyanins Consumption by Patricio Ramos, Raul Herrera and Maria Alejandra Moya-Leon – researchers from the University of Talca, Chile.
This chapter is part of the book entitled: Handbook of Anthocyanins. Anthocyanins: Food sources and benefits to consumer´s health published in 2014.
To download your copy click here ⇒ Ramos2014-BookChapterAnthocyanins