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Anthocyanins from Natural Sources: Exploiting Targeted Delivery for Improved Health [Kõva köide]

Edited by (Dalhousie University, Canada), Edited by (Dalhousie University, Canada)
  • Formaat: Hardback, 336 pages, kõrgus x laius: 234x156 mm, kaal: 653 g, No
  • Sari: Food Chemistry, Function and Analysis Volume 12
  • Ilmumisaeg: 13-Feb-2019
  • Kirjastus: Royal Society of Chemistry
  • ISBN-10: 1788012151
  • ISBN-13: 9781788012157
Teised raamatud teemal:
Anthocyanins from Natural Sources: Exploiting Targeted Delivery for Improved HealthSuurem pilt
  • Formaat: Hardback, 336 pages, kõrgus x laius: 234x156 mm, kaal: 653 g, No
  • Sari: Food Chemistry, Function and Analysis Volume 12
  • Ilmumisaeg: 13-Feb-2019
  • Kirjastus: Royal Society of Chemistry
  • ISBN-10: 1788012151
  • ISBN-13: 9781788012157
Teised raamatud teemal:
Püsilink: https://www.kriso.ee/db/9781788012157.html
Märksõnad:
Interest in anthocyanins has increased in the past few years, due to their potential health-promoting properties as dietary antioxidants. Previously they were known as an important class of natural colorant, orange-red to blue-violet, found in fruits such as berries and in vegetables. This book discusses ways of targeting the delivery of these compounds, through manipulation of exploitation mechanisms. It addresses all aspects from extraction of anthocyanins from natural sources, their health benefits and metabolism to specialized controlled release applications. It will serve as a unique reference for those specializing in the fate of anthocyanins in the body (pharmacokinetics) and the research related to controlled release systems. It will provide an insight for pharmaceutical scientists, food engineers, food scientists and those interested in human health and nutrition.
Part I Chemistry and Extraction of Anthocyanins
Chapter 1 Natural Sources of Anthocyanins
3(31)
J. Zhang
G. B. Celli
M. S. Brooks
1.1 Introduction
3(2)
1.2 Anthocyanins in Foods
5(10)
1.2.1 Fruits
5(4)
1.2.2 Legumes and Vegetables
9(5)
1.2.3 Cereal Grains
14(1)
1.3 Anthocyanins in Herbs and Plants of Traditional Medicine
15(5)
1.3.1 Traditional Chinese Medicine
16(3)
1.3.2 Indian Ayurvedic Medicine
19(1)
1.4 Anthocyanins in Exotic Plants from Around the World
20(4)
1.4.1 Acai Berry: Euterpe oleraceae Mart
20(1)
1.4.2 Andes Berry: Rubus glaucus Benth
20(1)
1.4.3 Bayberry (Also Known as Arbutus and Chinese Tree Berry): Myrica rubra Sieb. et Zucc
20(1)
1.4.4 Camu-camu: Myrciaria dubia (HBK) McVaugh
20(1)
1.4.5 Ceylon Gooseberry: Dovyalis hebecarpa (Gardner) Warb
21(1)
1.4.6 Corozo: Bactris guineensis (L.) H.E. Moore
22(1)
1.4.7 Jaboticaba (or Jabuticaba): Myrciaria cauliflora (Mart.) O. Berg
22(1)
1.4.8 Jamelao: Syzygium cumini (L.) Skeels (Also Known as Jambolan, Jambul, Black Plum, and Jamblon)
22(1)
1.4.9 Jucara (or Jussara): Euterpe edulis Mart
22(1)
1.4.10 Maqui Berry (Also Known as Maqui or Chilean Blackberry]: Aristotelia chilensis (Mol.) Stuntz
23(1)
1.4.11 Red-jambo (Also Known as Malay Apple, Pomerac, and Mountain-apple): Syzygium malaccense (L.) Merr. and Perry
24(1)
1.4.12 Roselle: Hibiscus sabdariffa L.
24(1)
1.5 Concluding Notes
24(1)
References
24(10)
Chapter 2 Chemistry of Anthocyanins
34(43)
F. Pina
A. J. Parola
M. J. Melo
J. C. Lima
V. de Freitas
2.1 Introduction
34(1)
2.2 Multistate System of Chemical Reactions for Anthocyanins: The Reversible System
35(13)
2.2.1 Chemical Reactions Interconnecting the Multistate Species
37(11)
2.3 Self-aggregation of Anthocyanins
48(7)
2.3.1 Intramolecular Self-aggregation Association in Malvidin-3-O-(6-p-coumaroyl)-glucoside
53(1)
2.3.2 Intramolecular Self-aggregation Association in the Morning Glory Flower
54(1)
2.3.3 Metalloanthocyanins
55(1)
2.4 Deoxyanthocyanins: A Different Kinetic Paradigm
55(4)
2.4.1 Oaklins
58(1)
2.5 Chemical Reactivity of Anthocyanins -- The Irreversible Reactions
59(12)
2.5.1 Substituted Anthocyanins in Position 6 and 8
60(2)
2.5.2 Pyranoanthocyanins (First Generation)
62(8)
2.5.3 Pyranoanthocyanins (Second Generation)
70(1)
2.6 Conclusion
71(1)
Acknowledgements
72(1)
References
72(5)
Chapter 3 Extraction of Anthocyanins from Natural Sources -- Methods and Commercial Considerations
77(29)
J. Zhang
R. Singh
S. Y. Quek
3.1 Introduction
77(1)
3.2 Basic Chemistry and Stability of Anthocyanins
78(2)
3.3 Pretreatment of Natural Materials Before Extraction
80(4)
3.4 Conventional Extraction Methods
84(5)
3.4.1 Conventional Solvent Extraction
84(3)
3.4.2 Solid-phase Extraction
87(2)
3.5 Modern Green Extraction Methods
89(9)
3.5.1 Pressurized Liquid Extraction
90(2)
3.5.2 Supercritical Fluid Extraction
92(1)
3.5.3 Microwave-assisted Extraction
93(1)
3.5.4 Ultrasound-assisted Extraction
94(1)
3.5.5 Pulsed Electric Field Extraction
95(1)
3.5.6 Counter-current Chromatography
96(1)
3.5.7 Enzyme-assisted Extraction
97(1)
3.6 Conclusion
98(1)
References
99(7)
Chapter 4 Extraction of Anthocyanins from Food Processing Waste -- Potential and Issues
106(17)
N. P. Brunton
4.1 Introduction
106(1)
4.2 Characteristics of Raw Material Prior to Processing
107(4)
4.3 Extraction of Anthocyanins from Processing Waste
111(3)
4.3.1 Conventional Approaches
111(1)
4.3.2 Novel Assisted Approaches
112(2)
4.4 Application of Anthocyanins from Waste Sources as Food Ingredients
114(1)
4.5 Regulation of the Use of Anthocyanins as a Food Ingredient in the European Union
115(2)
4.6 Hurdles to the Application of Anthocyanins from Food Waste Sources in Foods
117(1)
4.7 Conclusions
118(1)
References
119(4)
Part II Health Benefits and Metabolism
Chapter 5 Health Benefits of Anthocyanins
123(36)
H. P. Vasantha Rupasinghe
Niroshaathevi Arumuggam
5.1 Introduction
123(1)
5.2 Neuroprotective Effects of Anthocyanins
124(3)
5.3 Anticancer Effects of Anthocyanins
127(10)
5.3.1 In Vitro Studies
129(6)
5.3.2 In Vivo Studies
135(2)
5.4 Cardioprotective Effects of Anthocyanins
137(2)
5.5 Antidiabetic Effects of Anthocyanins
139(6)
5.6 Ocular Benefits of Anthocyanins
145(1)
5.7 Future Research
146(1)
5.8 Conclusions
147(1)
Acknowledgements
148(1)
References
148(11)
Chapter 6 Pharmacokinetics
159(27)
Colin D. Kay
Alan Crozier
6.1 Introduction
159(1)
6.2 Absorption
160(2)
6.2.1 Structural and Physical Considerations
160(1)
6.2.2 Transport
160(1)
6.2.3 Tissue
161(1)
6.3 Metabolism
162(7)
6.3.1 Conjugation
162(2)
6.3.2 Microbial Metabolism
164(5)
6.4 Distribution
169(6)
6.4.1 Pharmacokinetics
169(4)
6.4.2 Microbial Metabolites
173(2)
6.4.3 Tissue
175(1)
6.5 Excretion/Elimination
175(4)
6.5.1 Recovery
175(2)
6.5.2 Microbial Metabolite
177(2)
6.6 Summary
179(1)
Abbreviations
179(1)
Acknowledgements
179(1)
References
180(6)
Chapter 7 The Stability and Absorption of Anthocyanins in the Mouth
186(30)
G. T. Sigurdson
M. M. Giusti
7.1 Introduction
185(2)
7.2 Potential Health Benefits of Anthocyanins in the Oral Cavity
187(2)
7.3 Stability of Anthocyanins in the Oral Cavity
189(13)
7.3.1 Impact of Anthocyanin Chemical Structure
190(3)
7.3.2 Effects of pH - Anthocyanin Equilibria
193(3)
7.3.3 Anthocyanin Stability in Saliva
196(5)
7.3.4 The Role of the Oral Microbiota in Anthocyanin Stability
201(1)
7.4 Absorption of Anthocyanins in the Oral Cavity
202(6)
7.4.1 Effects of Route of Exposure on Anthocyanin Absorption
203(2)
7.4.2 Localization of Anthocyanins in Oral Tissues
205(1)
7.4.3 Effects of Anthocyanin Structure on Uptake and Absorption
206(2)
7.5 Metabolism of Anthocyanins in the Oral Cavity
208(4)
7.5.1 Enzymes Responsible for Metabolism of Anthocyanins in the Oral Cavity
208(2)
7.5.2 Distribution of Anthocyanin-metabolizing Enzymes in the Oral Cavity
210(1)
7.5.3 Oral Enterohepatic Recycling of Anthocyanins
211(1)
7.6 Concluding Remarks
212(1)
References
212(4)
Chapter 8 Role of the Stomach in Anthocyanin Absorption
216(33)
S. Passamonti
8.1 Introduction
216(1)
8.2 Anatomy and Histology of the Stomach
217(3)
8.3 Physiology of the Stomach
220(7)
8.3.1 Motility
221(1)
8.3.2 Hormone Secretion
221(1)
8.3.3 Acid Secretion
222(2)
8.3.4 Enzyme Secretion
224(1)
8.3.5 Water Secretion
225(1)
8.3.6 Mucus and Bicarbonate Secretion
226(1)
8.3.7 Intrinsic Factor
227(1)
8.4 Observations About Gastric Absorption of Drugs and Drug-like Compounds
227(1)
8.5 Barriers and Breaches to Gastric Absorption
228(4)
8.5.1 The pH Factor
228(1)
8.5.2 The Mucus Factor
229(1)
8.5.3 The Epithelial Factor: Paracellular and Transcellular Transport
229(3)
8.6 The Case of Gastric Absorption of Dietary Anthocyanins
232(4)
8.6.1 Pharmacokinetics of Anthocyanins
232(2)
8.6.2 Chemical Stability of Anthocyanins in the Stomach
234(1)
8.6.3 Expression of Bilitranslocase in the Stomach Epithelium
234(1)
8.6.4 Direct Evidence of Gastric Absorption of Anthocyanins In Vivo
235(1)
8.6.5 Direct Evidence of Gastric Absorption of Anthocyanins In Vitro
235(1)
8.7 Systematic Scrutiny of the Gastric Absorption of Anthocyanins: Biological Factors vs. Experimental Evidence
236(3)
8.8 Conclusions
239(1)
Acknowledgements
239(1)
References
239(10)
Part III Controlled Release Systems for Anthocyanins
Chapter 9 Encapsulation Techniques for Anthocyanins
249(33)
F. P. Flores
F. Kong
9.1 Goals of Encapsulation
249(1)
9.2 Encapsulation Techniques for Anthocyanins
250(23)
9.2.1 Spray Drying
252(4)
9.2.2 Freeze Drying
256(3)
9.2.3 Gel Formation
259(7)
9.2.4 Emulsion Systems
266(4)
9.2.5 Novel Encapsulation Techniques
270(3)
9.3 Stability of Encapsulated Anthocyanins
273(2)
9.4 Applications of Encapsulated Anthocyanins
275(1)
9.5 Conclusion and Future Directions
276(1)
References
277(5)
Chapter 10 Routes of Anthocyanin Delivery and Suitable Systems for Targeted Release
282(25)
G. B. Celli
M. S. Brooks
10.1 Introduction
282(3)
10.2 Routes of Anthocyanin Absorption
285(1)
10.3 Proposed Systems for Sustained Delivery of Anthocyanins in the Mouth
286(1)
10.4 Proposed Systems for Targeted Delivery of Anthocyanins in the Stomach
287(7)
10.4.1 In situ Gelling (or Raft-Forming) Systems
290(1)
10.4.2 Floating (or Low-density) Systems
290(3)
10.4.3 Other Platforms
293(1)
10.5 Proposed Systems for Targeted Delivery of Anthocyanins in the Intestines
294(1)
10.6 Challenges and Future Prospects
295(1)
10.7 Conclusions
296(1)
References
297(10)
Part IV Conclusions
Chapter 11 Closing Remarks and Future Prospects
307(3)
M. S. Brooks
G. B. Celli
11.1 Closing Remarks
307(2)
11.2 Future Prospects
309(1)
Subject Index 310