Researchers found that while HPP promotes the formation of anthocyanin–catechin complexes, it simultaneously reduces their thermal and light stability by decreasing the proportion of dominant ...

Red-fleshed kiwifruit, valued for its high anthocyanin content and associated health benefits, is increasingly threatened by rising temperatures. Global warming severely inhibits anthocyanin ...

The nutritional value of berries can be lost during processing, transport and digestion. Chinese agricultural scientists are developing solutions to prevent this. Blueberries, bilberries, raspberries, ...

Purac researchers have said that the company’s natural purified lactic acid ingredient reduces the fading of natural red-purple colours from anthocyanins in acidified foods and beverages by up to 50% ...

Fruits, vegetables, nuts, seeds, and legumes are not only rich in vitamins and minerals but also contain a range of plant compounds that benefit your health. Anthocyanin is one such example. This ...