Anthocyanins in Health and Disease

Anthocyanins, polyphenolic compounds abundant in certain foods, are responsible for the orange-red to blue-violet hues evident in many fruits, vegetables, cereal grains, and flowers. Interest in these pigments has intensified due to their potential health-promoting properties as dietary antioxidants, as well as their use as natural dyes in a variety of products. Mechanistic studies from in vitro experiments as well as in vivo clinical trials demonstrate wide-ranging efficacy and biological activity of anthocyanins. Anthocyanins in Health and Disease presents the first comprehensive review of modern-day research on the relationship of anthocyanins to human health and disease.Written by an interdisciplinary group of distinguished scientists, this book examines the bioavailability, chemistry, metabolism, and efficacy of anthocyanins, as well as their role in protecting the body from several age- and obesity-related chronic diseases. Chapters cover the absorption, digestion, metabolism, and excretion of anthocyanins; current methodology for the assessment of anthocyanins in the blood, plasma, urine, and tissues; and anthocyanins as potent antioxidants.The book discusses health-related topics such as anthocyanins and protection against disease, including cardiovascular disease, metabolic syndrome, type-2 diabetes, and cancers of the gastrointestinal tract. It also addresses health-promoting effects of anthocyanins, namely, maintenance of normal vision and prevention of ocular pathologies, protective effects against skin aging, and their role in innate immunity and exercise. Covering a wide array of specialized knowledge, this book provides an authoritative source of information on the role of anthocyanins in health and disease, an important step toward advancing research and enhancing communication on these functional ingredients.

Anthocyanins in Health and Disease PreventionMaria Fernanda Nunez and Bernadene A. MagnusonBasic Anthocyanin Chemistry and Dietary SourcesØyvind M. Andersen and Monica JordheimBioavailability and Bioabsorption of AnthocyaninsTony K. McGhie and David E. StevensonAnalysis of Anthocyanins in Biological SamplesPu Jing and M. Monica GiustiAntioxidant Activities of AnthocyaninsXianli WuAnthocyanins in Cardiovascular Disease PreventionTaylor C. WallaceAnthocyanins and Metabolic SyndromeDiana E. Roopchand, Leonel E. Rojo, David Ribnicky, and Ilya RaskinAnthocyanins, Anthocyanin Derivatives, and Colorectal CancerLi-Shu Wang, Chieh-Ti Kuo, Dan Peiffer, Claire Seguin, Kristen Stoner, Yi-Wen Huang, Tim H.-M. Huang, Nita Salzman, Zhongfa Liu, Daniel Rosenberg, Guang-Yu Yang, Wencai Yang, Xiuli Bi, Steven Carmella, Stephen Hecht, and Gary StonerAnthocyanins in Visual Performance and Ocular DiseasesFrancois Tremblay and Wilhelmina KaltEffects of Anthocyanins on Neuronal and Cognitive Brain FunctionsErika K. Ross, Aimee N. Winter, and Daniel A. LinsemanRole of Anthocyanins in Skin Aging and UV-Induced Skin DamageLeonel E. Rojo, Diana E. Roopchand, Brittany Graf, Diana M. Cheng, David Ribnicky, Bertold Fridlender, and Ilya RaskinAnthocyanins, Innate Immunity, and ExerciseSuzanne Maria Hurst and Roger Donald Hurst

Taylor C. Wallace, Ph.D., CFS, FACN, is the senior director of Science, Policy, and Government Affairs at the National Osteoporosis Foundation (NOF) and the senior director of Scientific and Clinical Programs at the National Bone Health Alliance (NBHA), a public–private partnership, managed and operated by the NOF. Dr. Wallace is responsible for ensuring that NOF’s scientific, legislative, and policy program is broad based, comprehensive, and evidence based, aimed at strengthening bone health, and decreasing the prevalence for osteoporosis by working with various key government agencies and scientific societies toward improving tests and therapies associated with the prevention, diagnosis, and treatment of osteoporosis. He has produced over 20 peer-reviewed publications and book chapters and is the coeditor of Anthocyanins in Health and Disease and the editor of Dietary Supplements in Health and Disease Prevention to be published in 2014.M. Mónica Giusti is an associate professor and graduate studies chair at the Food Science and Technology Department, the Ohio State University (OSU), Columbus, Ohio and a visiting faculty of the Facultad de Industrias Alimentarias, Universidad Nacional Agraria, La Molina, Peru. Her research has focused on the chemistry and functionality of flavonoids, with strong emphasis on natural colorants and functional foods. Dr. Giusti has become a leading researcher in the field of anthocyanins with her work being cited over 1,500 times in a plethora of scientific publications. Dr. Giusti has 50 peer-reviewed publications and 20 book chapters, and has presented her research around the world at more than 100 national and international meetings, conferences, and workshops. She was granted a patent on the chemoprotective effects of anthocyanin-rich extracts, and has three additional patents pending in the field of anthocyanins.