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The Chemical Reactivity of Anthocyanins and Its Consequences in Food Science and Nutrition

University of Avignon, INRA, UMR408, 84000 Avignon, France
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Author to whom correspondence should be addressed.
Academic Editors: M. Monica Giusti and Gregory T. Sigurdson
Molecules 2018, 23(8), 1970; https://doi.org/10.3390/molecules23081970
Received: 6 July 2018 / Revised: 22 July 2018 / Accepted: 31 July 2018 / Published: 7 August 2018
(This article belongs to the Special Issue Advances in Anthocyanin Research 2018)
Owing to their specific pyrylium nucleus (C-ring), anthocyanins express a much richer chemical reactivity than the other flavonoid classes. For instance, anthocyanins are weak diacids, hard and soft electrophiles, nucleophiles, prone to developing π-stacking interactions, and bind hard metal ions. They also display the usual chemical properties of polyphenols, such as electron donation and affinity for proteins. In this review, these properties are revisited through a variety of examples and discussed in relation to their consequences in food and in nutrition with an emphasis on the transformations occurring upon storage or thermal treatment and on the catabolism of anthocyanins in humans, which is of critical importance for interpreting their effects on health. View Full-Text
Keywords: anthocyanin; flavylium; chemistry; interactions anthocyanin; flavylium; chemistry; interactions
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Dangles, O.; Fenger, J.-A. The Chemical Reactivity of Anthocyanins and Its Consequences in Food Science and Nutrition. Molecules 2018, 23, 1970.

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