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Critical Reviews in Food Science and Nutrition Volume 57, 2017 - Issue 8
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Article

Health benefits of anthocyanins and molecular mechanisms: Update from recent decade

Daotong LiCollege of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, and Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, China
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Pengpu WangCollege of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, and Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, China
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Yinghua LuoDepartment of Nutrition and Food Science, University of Maryland, College Park, Maryland, USA
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Mengyao ZhaoCollege of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, and Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, China
&
Fang ChenCollege of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, and Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, ChinaCorrespondence[email protected]
Pages 1729-1741 | Received 27 Jan 2015, Accepted 12 Mar 2015, Published online: 01 Mar 2017

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