Bioflavanoids and Dietary Anti‐Inflammatory Actions: Role in Cardiovascular Diseases

Bolourchi‒Vaghefi, Simin; Galena, Amy

doi:10.1002/9780470692325.ch28

Cited by 1 publication

(1 citation statement)

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“…In addition to pigmentation, anthocyanins are believed to be responsible to help plants adapt to unfavorable conditions such as colder temperatures, UV exposure, and pathogen contact . The chemical structure of anthocyanins, which is ideal for free radical scavenging has also been associated with various health benefits in human beings due to its antioxidant properties . The chemistry and stability of anthocyanins has been widely examined with reportedly more than 400 natural variants available .…”

Section: Introductionmentioning

confidence: 99%

Bio‐based extraction and stabilization of anthocyanins

Roy

Mukherjee

Howard

et al. 2016

Biotechnology Progress

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This work reports a novel method of recovering anthocyanin compounds from highly-pigmented grapes via a fermentation based approach. It was hypothesized that batch growth of Zymomonas mobilis on simple medium would produce both ethanol and enzymes/biomass-acting materials, the combination of which will provide a superior extraction when compared to simple alcohol extraction. To examine this hypothesis, Z. mobilis was fermented in a batch consisting of mashed Vitis vinifera and glucose, and the recovered anthocyanin pool was compared to that recovered via extraction with ethanol. Data indicated higher amounts of anthocyanins were recovered when compared to simple solvent addition. Additionally, the percent polymeric form of the anthocyanins could be manipulated by the level of aeration maintained in the fermentation. © 2016 American Institute of Chemical Engineers Biotechnol. Prog., 32:601-605, 2016.

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Section: Introductionmentioning

confidence: 99%