Anthocyanins, which are natural pigments, are accountable for the deep blue, red, and purple hues of many fruits and vegetables. These pigments, which are a part of the flavonoid family, have garnered significant attention due to their potential health benefits such as antioxidant, anti-inflammatory, and anticancer properties. The biological activity and bioavailability of anthocyanins are determined by their chemical structure and stability. Anthocyanins are composed of a flavylium cation and have various substituents such as sugar and acyl groups that can impact their stability and reactivity. At low pH levels, anthocyanins are in their flavylium form and exhibit vivid colouration, but at higher pH levels, they undergo structural changes into quinoidal bases that are less stable and less colourful. The stability of anthocyanins can be influenced by several factors such as light, temperature, pH, and the existence of metal ions. Exposure to light and high temperatures may lead to anthocyanin degradation, whereas metal ions can create complexes that hinder their stability and bioavailability. Heating, drying, and extraction procedures can all have an impact on anthocyanin stability. In order to create successful preservation and processing methods for foods and supplements high in anthocyanins, comprehending their chemical structure and stability is crucial. With this objective in mind, the purpose of this review paper is to furnish a comprehensive outline of current knowledge regarding anthocyanin's structural chemistry and chemical stability. Significant factors that influence the stability and reactivity of anthocyanins will also be emphasized.

This study aimed to screen an effective combination of treatment times for the processing of garden cress seeds (GCS) to enhance nutritional value. GCS was subjected to different combinations of pre-treatments, namely boiling (10 min), blanching (3 min), and soaking (12 hr) followed by roasting (2.5, 5 and 7.5 min), respectively which were compared with control sample for maximum mineral retention, especially calcium. It was found that treatment with SR 2.5 increased total protein and ash to 22.90% and 5.24%, respectively. BoR 7.5 treatment increased the fat content to 23.86%. The greatest calcium retention (378 mg/100 g) was observed when treating SR 7.5, as the ANF decreased from 458.3 to 414.5 mg/100 g for phytate and from 152.11 to 93.93 mg for oxalate /100 g. Therefore, treatment with SR 7.5 can be considered as the best pre-treatment to improve the nutritional value of GCS and reduce the anti-nutritional components.

Iron is an essential micronutrient required for growth and development during all stages of human life with the most important function of oxygen transportation via hemoglobin. With the prevalence of the triple burden of malnutrition in the world, there is an increase in iron deficiency anemia affecting a lot of people, especially the adolescent population of girls. The diagnosis of iron deficiency anemia is confirmed by low iron stores and decreased hemoglobin levels. It is prevalent in both urban and rural regions; however, gender differences exist which start from the age of 15 years, as females are more prone to develop iron deficiency. On comparing the 4th and 5th surveys conducted by the National Family Health Survey, India, it can be observed that the prevalence of anemia has increased which is a major cause of concern. One of the major reasons that people suffer from this deficiency would be vegetarianism. Plant sources contain iron but they are present in the ferric state which needs to be converted to the ferrous state. The bioavailability of plant sources is low therefore, this condition can be tackled by adopting steps like dietary diversification, biofortification, fortification, and supplementation.

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