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Anthocyanins, polyphenolic compounds abundant in certain foods, are responsible for the orange-red to blue-violet hues evident in many fruits, vegetables, cereal grains, and flowers. Interest in these pigments has intensified due to their potential health-promoting properties as dietary antioxidants, as well as their use as natural dyes in a variety of products. Mechanistic studies from in vitro experiments as well as in vivo clinical trials demonstrate wide-ranging efficacy and biological activity of anthocyanins. Anthocyanins in Health and Disease presents the first comprehensive review of m

Anthocyanins. --- Flavonoids. --- Vegetarianism --- Health aspects. --- Meatless meals --- Vegetarian diet --- Diet --- Plant pigments --- Anthocyanin --- Flavonoids --- Glucosides