Grown to be Blue—Antioxidant Properties and Health Effects of Colored Vegetables. Part I: Root Vegetables

During the last few decades, the food and beverage industry faced increasing demand for the design of new functional food products free of synthetic compounds and artificial additives. Anthocyanins are widely used as natural colorants in various food products to replenish blue color losses during pr...

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Detalles Bibliográficos
Autores principales: Petropoulos, Spyridon A., Sampaio, Shirley L., Di Gioia, Francesco, Tzortzakis, Nikos, Rouphael, Youssef, Kyriacou, Marios C., Ferreira, Isabel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6943509/
https://www.ncbi.nlm.nih.gov/pubmed/31817206
http://dx.doi.org/10.3390/antiox8120617

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6943509/
https://www.ncbi.nlm.nih.gov/pubmed/31817206
http://dx.doi.org/10.3390/antiox8120617

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