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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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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:
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
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author Di Gioia, Francesco
Tzortzakis, Nikolaos
Rouphael, Youssef
Kyriacou, Marios C.
Sampaio, Shirley L.
C.F.R. Ferreira, Isabel
Petropoulos, Spyridon A.
author_facet Di Gioia, Francesco
Tzortzakis, Nikolaos
Rouphael, Youssef
Kyriacou, Marios C.
Sampaio, Shirley L.
C.F.R. Ferreira, Isabel
Petropoulos, Spyridon A.
author_sort Di Gioia, Francesco
collection PubMed
description 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 and consumer demands for novel and diverse food products are increasing and new plant sources are explored. Fresh vegetables are considered a good source of such compounds, especially when considering the great color diversity that exists among the various species or even the cultivars within the same species. In the present review we aim to present the most common species of colored vegetables, focusing on leafy and fruit vegetables, as well as on vegetables where other plant parts are commercially used, with special attention to blue color. The compounds that are responsible for the uncommon colors will be also presented and their beneficial health effects and antioxidant properties will be unraveled.
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spelling pubmed-70707152020-03-19 Grown to Be Blue—Antioxidant Properties and Health Effects of Colored Vegetables. Part II: Leafy, Fruit, and Other Vegetables Di Gioia, Francesco Tzortzakis, Nikolaos Rouphael, Youssef Kyriacou, Marios C. Sampaio, Shirley L. C.F.R. Ferreira, Isabel Petropoulos, Spyridon A. Antioxidants (Basel) Review 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 and consumer demands for novel and diverse food products are increasing and new plant sources are explored. Fresh vegetables are considered a good source of such compounds, especially when considering the great color diversity that exists among the various species or even the cultivars within the same species. In the present review we aim to present the most common species of colored vegetables, focusing on leafy and fruit vegetables, as well as on vegetables where other plant parts are commercially used, with special attention to blue color. The compounds that are responsible for the uncommon colors will be also presented and their beneficial health effects and antioxidant properties will be unraveled. MDPI 2020-01-23 /pmc/articles/PMC7070715/ /pubmed/31979214 http://dx.doi.org/10.3390/antiox9020097 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Review
Di Gioia, Francesco
Tzortzakis, Nikolaos
Rouphael, Youssef
Kyriacou, Marios C.
Sampaio, Shirley L.
C.F.R. Ferreira, Isabel
Petropoulos, Spyridon A.
Grown to Be Blue—Antioxidant Properties and Health Effects of Colored Vegetables. Part II: Leafy, Fruit, and Other Vegetables
title Grown to Be Blue—Antioxidant Properties and Health Effects of Colored Vegetables. Part II: Leafy, Fruit, and Other Vegetables
title_full Grown to Be Blue—Antioxidant Properties and Health Effects of Colored Vegetables. Part II: Leafy, Fruit, and Other Vegetables
title_fullStr Grown to Be Blue—Antioxidant Properties and Health Effects of Colored Vegetables. Part II: Leafy, Fruit, and Other Vegetables
title_full_unstemmed Grown to Be Blue—Antioxidant Properties and Health Effects of Colored Vegetables. Part II: Leafy, Fruit, and Other Vegetables
title_short Grown to Be Blue—Antioxidant Properties and Health Effects of Colored Vegetables. Part II: Leafy, Fruit, and Other Vegetables
title_sort grown to be blue—antioxidant properties and health effects of colored vegetables. part ii: leafy, fruit, and other vegetables
topic Review
url 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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