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Anthocyanins in Brassicaceae: composition, stability, bioavailability, and potential health benefits

Nan Zhang1, Pu Jing1

  • 1Shanghai Food Safety and Engineering Technology Research Center, Key Lab of Urban Agriculture Ministry of Agriculture, Bor S. Luh Food Safety Research Center, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, China.

Critical Reviews in Food Science and Nutrition
|December 1, 2020
PubMed

Keywords:
Acylated anthocyaninsBrassicabioactivitycyanidin 3-diglucoside-5-glucosidefunctional food

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