Anthocyanins: A Comprehensive Review of Their Chemical Properties and Health Effects on Cardiovascular and Neurodegenerative Diseases

Anthocyanins are a class of water-soluble flavonoids widely present in fruits and vegetables. Dietary sources of anthocyanins include red and purple berries, grapes, apples, plums, cabbage, or foods containing high levels of natural colorants. Cyanidin, delphinidin, malvidin, peonidin, petunidin, an...

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Detalles Bibliográficos
Autores principales: Mattioli, Roberto, Francioso, Antonio, Mosca, Luciana, Silva, Paula
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7504512/
https://www.ncbi.nlm.nih.gov/pubmed/32825684
http://dx.doi.org/10.3390/molecules25173809

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7504512/
https://www.ncbi.nlm.nih.gov/pubmed/32825684
http://dx.doi.org/10.3390/molecules25173809

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