The Chemical Reactivity of Anthocyanins and Its Consequences in Food Science and Nutrition - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Journal Articles Molecules Year : 2018

The Chemical Reactivity of Anthocyanins and Its Consequences in Food Science and Nutrition

Abstract

Owing to their specific pyrylium nucleus (C-ring), anthocyanins express a much richerchemical reactivity than the other flavonoid classes. For instance, anthocyanins are weak diacids, hard and soft electrophiles, nucleophiles, prone to developing -stacking interactions, and bind hard metal ions. They also display the usual chemical properties of polyphenols, such as electron donation and affinity for proteins. In this review, these properties are revisited through a variety of examples and discussed in relation to their consequences in food and in nutrition with an emphasis on the transformations occurring upon storage or thermal treatment and on the catabolism of anthocyanins in humans, which is of critical importance for interpreting their effects on health.
Fichier principal
Vignette du fichier
2018 - Publi 31 - Dangles - Molecules_1.pdf (7.61 Mo) Télécharger le fichier
Origin Publisher files allowed on an open archive
Loading...

Dates and versions

hal-02623758 , version 1 (26-05-2020)

Licence

Identifiers

Cite

Olivier O. Dangles, Julie-Anne Fenger. The Chemical Reactivity of Anthocyanins and Its Consequences in Food Science and Nutrition. Molecules, 2018, 23 (8), pp.1970. ⟨10.3390/molecules23081970⟩. ⟨hal-02623758⟩
21 View
94 Download

Altmetric

Share

Gmail Mastodon Facebook X LinkedIn More