Special Issue "Anthocyanins"

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A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Natural Products".

Deadline for manuscript submissions: closed (30 September 2014)

Special Issue Editors

Guest Editor
Prof. Dr. Ronald E. Wrolstad
Department of Food Science and Technology, Wiegand Hall, Oregon State University, OR 97331-6602, USA
Website: http://oregonstate.edu/foodsci/people/ronald-e-wrolstad
E-Mail: ron.wrolstad@oregonstate.edu
Interests: anthocyanins and polyphenolics; color quality, analytical methods; natural colorants; fruit juice authenciticy

Guest Editor
Dr. Monica Giusti
Food Science Department, Ohio State University
Website: http://fst.osu.edu/our-people/monica-giusti
E-Mail: giusti.6@osu.edu
Interests: functional foods, phytonutrients, natural colorants; chemistry and functionality of flavonoids, with emphasis on anthocyanins as food colorants and functional foods and other phenolic compounds, such as isoflavones and proanthocyanidins

Guest Editor
Dr. Wilhelmina Kalt
Agriculture and Agri-Food Canada
Website: http://www.agr.gc.ca/eng/science-and-innovation/?id=1360882179814
E-Mail: Wilhelmina.kalt@agr.gc.ca
Interests: anthocyanins; berries; blueberries; bioavailability; bioactivity; flavonoids; health

Special Issue Information

Dear Colleagues,

Research articles on anthocyanin pigments have escalated dramatically in the last 20 years. While PubMed shows 230 anthocyanin publications in the decade from 1982 through 1991, there were 753 from 1992 through 2001, and 3,043 from 2002 through 2011. Anthocyanin pigments have long intrigued scientists, and earlier investigations documented the dynamic nature of their chemistry and their role in the color quality of foods, particularly wine because of its high economic value. Historically, botanists have investigated these pigments in chemotaxonomic and horticultural research to understand the role of anthocyanins in the color quality of flowers and in fruit ripening. More recently, the widely-publicized “French Paradox” made the public aware of the epidemiological evidence that the French, despite a diet high in saturated fats, had a lower than predicted rate of coronary heart disease compared to people in several Western countries with similar risk factors. It was suggested that the consumption of flavonoid-rich foods including anthocyanins that are abundant in red wine and other fruit-based foods might account at least in part for the phenomena. These findings have stimulated an explosion of investigations on various phytochemicals, their bioactivities and their possible role in human health. As part of an early working hypothesis it was suggested that the antioxidant properties of plant food phytochemicals could be a positive predictor of possible health benefits. Numerous investigations revealed that there was a high correlation specifically between the anthocyanin content of some vegetables, fruits and especially berries and their antioxidant activity in vitro. However, determining the in vivo significance of anthocyanin antioxidant activity in human health has been more difficult since studies have shown that anthocyanins are poorly absorbed and rapidly cleared from the body. Notwithstanding there remains abundant in vivo evidence from closely-controlled animal studies, and an increasing amount of human clinical evidence that anthocyanins do indeed provide beneficial health effects. Complementary mechanistic studies have shown that anthocyanins can affect a variety of physiological processes in a beneficial manner. Most encouraging perhaps is recent epidemiological evidence indicating that anthocyanins specifically are associated with a reduced risk of both cardiac events and type 2 diabetes in free-living human populations.

Research articles covering all aspects of anthocyanin chemistry, such as composition, degradative reactions, biosynthesis, their use as natural colorants, and the possible mechanisms for reducing the risks of chronic diseases are welcomed for inclusion in the Special Issue of Molecules.

Prof. Dr. Ronald E Wrolstad
Dr. Monica Giusti
Dr. Wilhelmina Kalt
Guest Editor
s

Submission

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. Papers will be published continuously (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are refereed through a peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Molecules is an international peer-reviewed Open Access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 1800 CHF (Swiss Francs).


Keywords

  • anthocyanin pigments
  • color quality of foods
  • natural colorants
  • anthocyanin absorption and metabolism
  • mechanisms for reducing risk of chronic diseases

Published Papers (9 papers)

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Displaying article 1-9
p. 14948-14960
by , , , ,  and
Molecules 2014, 19(9), 14948-14960; doi:10.3390/molecules190914948
Received: 8 August 2014; in revised form: 28 August 2014 / Accepted: 4 September 2014 / Published: 18 September 2014
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(This article belongs to the Special Issue Anthocyanins)
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p. 14843-14861
by , , ,  and
Molecules 2014, 19(9), 14843-14861; doi:10.3390/molecules190914843
Received: 11 August 2014; in revised form: 30 August 2014 / Accepted: 9 September 2014 / Published: 17 September 2014
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(This article belongs to the Special Issue Anthocyanins)
p. 13683-13703
by , , ,  and
Molecules 2014, 19(9), 13683-13703; doi:10.3390/molecules190913683
Received: 26 June 2014; in revised form: 28 August 2014 / Accepted: 29 August 2014 / Published: 2 September 2014
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(This article belongs to the Special Issue Anthocyanins)
p. 12827-12841
by , , ,  and
Molecules 2014, 19(8), 12827-12841; doi:10.3390/molecules190812827
Received: 10 July 2014; in revised form: 31 July 2014 / Accepted: 8 August 2014 / Published: 21 August 2014
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(This article belongs to the Special Issue Anthocyanins)
p. 10936-10955
by , , ,  and
Molecules 2014, 19(8), 10936-10955; doi:10.3390/molecules190810936
Received: 17 June 2014; in revised form: 6 July 2014 / Accepted: 11 July 2014 / Published: 28 July 2014
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(This article belongs to the Special Issue Anthocyanins)
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p. 10524-10533
by ,  and
Molecules 2014, 19(7), 10524-10533; doi:10.3390/molecules190710524
Received: 5 May 2014; in revised form: 3 July 2014 / Accepted: 15 July 2014 / Published: 18 July 2014
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(This article belongs to the Special Issue Anthocyanins)
p. 9403-9418
by , , , ,  and
Molecules 2014, 19(7), 9403-9418; doi:10.3390/molecules19079403
Received: 25 April 2014; in revised form: 18 June 2014 / Accepted: 28 June 2014 / Published: 3 July 2014
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(This article belongs to the Special Issue Anthocyanins)
p. 8177-8188
by  and
Molecules 2014, 19(6), 8177-8188; doi:10.3390/molecules19068177
Received: 2 April 2014; in revised form: 29 May 2014 / Accepted: 10 June 2014 / Published: 17 June 2014
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(This article belongs to the Special Issue Anthocyanins)
p. 8093-8111
by , , ,  and
Molecules 2014, 19(6), 8093-8111; doi:10.3390/molecules19068093
Received: 23 April 2014; in revised form: 6 June 2014 / Accepted: 9 June 2014 / Published: 16 June 2014
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(This article belongs to the Special Issue Anthocyanins)
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Last update: 10 July 2014

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