Abstract:Anthocyanins are secondary metabolic products made by plants; they are ubiquitous in nature. Anthocyanins are pigments that are soluble in water. Therefore they are widely used in food industry as food colorants. This is advantageous as the food regulatory, food safety and food processing guidelines emphasize the reduction in the use of artificial food colorants. In some cases, for example in the United States, the consumption of anthocyanins has been reported to be 12.5 mg day−1 approximately. Several cereals… Show more
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