Dietary Anthocyanins: Processing, Pharmacokinetics and Novel Encapsulation/Delivery Systems

Dandan Ma1,2, Yong Cheng1,2, Mengli Geng1,2

  • 1State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, China.

Summary

Anthocyanins (ACNs) have health benefits but poor stability and bioavailability limit their use in functional foods. This review links ACN structure, pharmacokinetics, and delivery systems to guide formulation development.

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