Natural red pigments from plants and their health benefits: A review

Chemistry and photochemistry of natural plant pigments: the anthocyanins

(2016) Volnir O. Silva et al.   JOURNAL OF PHYSICAL ORGANIC CHEMISTRY

Characterization of phenolic compounds and antioxidant and anti-inflammatory properties of red cabbage and purple carrot extracts

(2016) Paulina Mizgier et al.   Journal of Functional Foods

Natural food pigments and colorants

(2016) Delia B Rodriguez-Amaya   Current Opinion in Food Science

Health Benefits of Anthocyanins and Their Encapsulation for Potential Use in Food Systems: A Review

(2015) Basharat Yousuf et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Health benefits of anthocyanins and molecular mechanisms: Update from recent decade

(2015) Daotong Li et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Tomato (Solanum lycopersicum) Carotenoids and Lycopenes Chemistry; Metabolism, Absorption, Nutrition, and Allied Health Claims—A Comprehensive Review

(2015) Rashida Perveen et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Anthocyanin extraction, microencapsulation, and release properties during in vitro digestion

(2015) Floirendo P. Flores et al.   FOOD REVIEWS INTERNATIONAL

Influence of freezing process and frozen storage on the quality of fruits and fruit products

(2015) Giovana Bonat Celli et al.   FOOD REVIEWS INTERNATIONAL

Carotenoid and Vitamin A Contents in Biological Fluids and Tissues of Animals as an Effect of the Diet: A Review

(2015) R. Álvarez et al.   FOOD REVIEWS INTERNATIONAL

Plant betalains: Chemistry and biochemistry

(2015) Mohammad Imtiyaj Khan et al.   PHYTOCHEMISTRY

Natural food additives: Quo vadis?

(2015) Márcio Carocho et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Phenolic compounds and antioxidant activity in red-fleshed apples

(2015) Xiaoqian Wang et al.   Journal of Functional Foods

The Potential Benefits of Red Beetroot Supplementation in Health and Disease

(2015) Tom Clifford et al.   Nutrients

Pomegranate Extracts: A Natural Preventive Measure against Spoilage and Pathogenic Microorganisms

(2014) Amna Tanveer et al.   FOOD REVIEWS INTERNATIONAL

Betanin-A food colorant with biological activity

(2014) Tuba Esatbeyoglu et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Tomato and Tomato Byproducts. Human Health Benefits of Lycopene and Its Application to Meat Products: A Review

(2013) M. Viuda-Martos et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Purple potato flake reduces serum lipid profile in rats fed a cholesterol-rich diet

(2013) Kyu-Ho Han et al.   Journal of Functional Foods

Blueberry anthocyanins in health promotion: A metabolic overview

(2013) Sónia Norberto et al.   Journal of Functional Foods

Bioactive compounds and health benefits of exotic tropical red–black berries

(2013) André Gustavo Vasconcelos Costa et al.   Journal of Functional Foods

Bioavailability of anthocyanins and derivatives

(2013) Iva Fernandes et al.   Journal of Functional Foods

Antiradical, antimicrobial and cytotoxic activities of commercial beetroot pomace

(2013) Jelena J. Vulić et al.   Food & Function

Photoprotection of human dermal fibroblasts against ultraviolet light by antioxidant combinations present in tomato

(2013) Elisabet Fernández-García   Food & Function

Analysis and Antioxidant Capacity of Anthocyanin Pigments. Part II: Chemical Structure, Color, and Intake of Anthocyanins

(2012) Julia Martín Bueno et al.   CRITICAL REVIEWS IN ANALYTICAL CHEMISTRY

Highly pigmented vegetables: Anthocyanin compositions and their role in antioxidant activities

(2012) Hongyan Li et al.   FOOD RESEARCH INTERNATIONAL

Papaya Fruit Quality Management during the Postharvest Supply Chain

(2012) Dharini Sivakumar et al.   FOOD REVIEWS INTERNATIONAL

Antioxidant and cell growth activities of beet root pomace extracts

(2012) Jelena Vulić et al.   Journal of Functional Foods

Alternatives to Those Artificial FD&C Food Colorants

(2012) Ronald E. Wrolstad et al.   Annual Review of Food Science and Technology

The health benefits of blackcurrants

(2012) Ashwin Gopalan et al.   Food & Function

Chemistry and applications of flavylium compounds: a handful of colours

(2011) Fernando Pina et al.   CHEMICAL SOCIETY REVIEWS

The multiple nutrition properties of some exotic fruits: Biological activity and active metabolites

(2011) Valery M. Dembitsky et al.   FOOD RESEARCH INTERNATIONAL

Improving public health?: The role of antioxidant-rich fruit and vegetable beverages

(2011) Peter C. Wootton-Beard et al.   FOOD RESEARCH INTERNATIONAL

Lycopene: Isomerization Effects on Bioavailability and Bioactivity Properties

(2011) Kessy N. Honest et al.   FOOD REVIEWS INTERNATIONAL

Carotenoids and Their Isomers: Color Pigments in Fruits and Vegetables

(2011) Hock-Eng Khoo et al.   MOLECULES

Nutraceutical potential and antioxidant benefits of red pitaya (Hylocereus polyrhizus) extracts

(2011) Gian Carlo Tenore et al.   Journal of Functional Foods

How natural dietary antioxidants in fruits, vegetables and legumes promote vascular health

(2010) Sunan Wang et al.   FOOD RESEARCH INTERNATIONAL

Revealing the Power of the Natural Red Pigment Lycopene

(2010) Kin-Weng Kong et al.   MOLECULES

Anthocyanins: Natural Colorants with Health-Promoting Properties

(2010) Jian He et al.   Annual Review of Food Science and Technology

Tomatoes and Tomato Products as Dietary Sources of Antioxidants

(2009) Renata Galhardo Borguini et al.   FOOD REVIEWS INTERNATIONAL

Classification of fruits and vegetables

(2009) Jean A.T. Pennington et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Anthocyanins and their role in cancer prevention

(2008) Li-Shu Wang et al.   CANCER LETTERS

Betalains in the era of global agri-food science, technology and nutritional health

(2008) Diego A. Moreno et al.   PHYTOCHEMISTRY REVIEWS