Grown to Be Blue—Antioxidant Properties and Health Effects of Colored Vegetables. Part II: Leafy, Fruit, and Other Vegetables

The current trend for substituting synthetic compounds with natural ones in the design and production of functional and healthy foods has increased the research interest about natural colorants. Although coloring agents from plant origin are already used in the food and beverage industry, the market...

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Detalles Bibliográficos
Autores principales: Di Gioia, Francesco, Tzortzakis, Nikolaos, Rouphael, Youssef, Kyriacou, Marios C., Sampaio, Shirley L., C.F.R. Ferreira, Isabel, Petropoulos, Spyridon A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7070715/
https://www.ncbi.nlm.nih.gov/pubmed/31979214
http://dx.doi.org/10.3390/antiox9020097

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7070715/
https://www.ncbi.nlm.nih.gov/pubmed/31979214
http://dx.doi.org/10.3390/antiox9020097

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