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UrduUnlocking the genetic secrets of mulberry anthocyanin content, a study illuminates the regulatory mechanisms that dictate fruit color and nutritional quality.
Tag: Anthocyanins
Technology to protect bioactive compounds from food during digestion
Bioactive compounds present mostly in fruit and vegetables perform different bodily functions relating to health and well-being. Their effects are considered antioxidant, antidiabetic, antiaging and anticancer, among others.
Study: Adding Color to Your Plate May Lower Risk of Cognitive Decline
A new study shows that people who eat a diet that includes at least half a serving per day of foods high in flavonoids like strawberries, oranges, peppers and apples may have a 20% lower risk of cognitive decline. The research is published in the July 28, 2021, online issue of Neurology®, the medical journal of the American Academy of Neurology. The study looked at several types of flavonoids, and found that flavones and anthocyanins may have the most protective effect.