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EBOOK
Author Zia-Ul-Haq, Muhammad, Ph.D.,
Title Anthocyanins and human health : biomolecular and therapeutic aspects / Muhammad Zia Ul Haq, Muhammad Riaz, Bashar Saad.
Imprint Switzerland : Springer, 2016.

LOCATION CALL # STATUS MESSAGE
 OHIOLINK SPRINGER EBOOKS    ONLINE  
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LOCATION CALL # STATUS MESSAGE
 OHIOLINK SPRINGER EBOOKS    ONLINE  
View online
Author Zia-Ul-Haq, Muhammad, Ph.D.,
Series SpringerBriefs in food, health, and nutrition, 2197-571X
SpringerBriefs in food, health, and nutrition.
Subject Anthocyanins.
Anthocyanins -- Therapeutic use.
Alt Name Riaz, Muhammad (Professor of pharmacy),
Saad, Bashar,
Description 1 online resource (xii, 138 pages) : illustrations (some color).
Bibliography Note Includes bibliographical references.
Summary Annotation This volume presents comprehensive coverage of anthocyanins. It covers the scientific literature and clinical significance of this Flavonoid sub-group, with a special focus on their therapeutic aspects. In focusing on secondary metabolites in plants, it aims to cover the resulting therapeutic potential for humans by referencing the numerous herbal-derived substances which have been evaluated and the rapidly growing data on the interactions of anthocyanins with the microbiome.
Contents Preface; Abbreviations; Contents; Chapter 1: Diet and Herbal-Derived Medicines; 1.1 Introduction; 1.2 Current Status of Food and Herbal-Based Medicine; 1.3 Medicinal Plants from Tradition to Evidence-Based Application; 1.3.1 Nigella sativa; 1.3.2 Olea europaea; 1.3.3 Punica granatum; 1.3.4 Trigonella foenumgraecum; 1.3.5 Salvia officinalis; 1.3.6 Ammi visnaga; 1.3.7 Silybum marianum; 1.3.8 Inula viscose; 1.3.9 Portulaca oleracea; 1.3.10 Eruca sativa; 1.3.11 Cichorium intybus; 1.3.12 Allium sativum, Garlic, and Onion (Allium cepa L.); 1.3.13 Urtica dioica; 1.3.14 Melissa officinalis.
Machine generated contents note: 1. Diet and Herbal-Derived Medicines -- 1.1. Introduction -- 1.2. Current Status of Food and Herbal-Based Medicine -- 1.3. Medicinal Plants from Tradition to Evidence-Based Application -- 1.3.1. Nigella sativa -- 1.3.2. Olea europaea -- 1.3.3. Punica granatum -- 1.3.4. Trigonella foenumgraecum -- 1.3.5. Salvia officinalis -- 1.3.6. Ammi visnaga -- 1.3.7. Silybum marianum -- 1.3.8. Inula viscose -- 1.3.9. Portulaca oleracea -- 1.3.10. Eruca sativa -- 1.3.11. Cichorium intybus -- 1.3.12. Allium sativum, Garlic, and Onion (Allium cepa L.) -- 1.3.13. Urtica dioica -- 1.3.14. Melissa officinalis -- 1.3.15. Pimpinella anisum -- 1.3.16. Chamomilla recutita -- 1.3.17. Zingiber officinale -- 1.3.18. Rosmarinus officinalis -- 1.4. Administering Herbal-Based Treatment -- 1.5. Herbal Active Compounds -- 1.6. Synergistic Actions of Foods and Phytomedicines -- 1.7. Therapeutic Properties of Herbal-Based Active Compounds -- 1.8. Examples of Herbal Compounds and Pharmacological Properties -- 1.9. Conclusions -- References -- 2. Introduction to Anthocyanins -- 2.1. Introduction -- 2.2. Chemical Structure -- 2.2.1. Glycone Moiety and Acylating Acids -- 2.3. Pyranoanthocyanins -- 2.4. Conclusions -- References -- 3. Occurrence of Anthocyanins in Plants -- 3.1. Introduction -- 3.2. Concentration of Anthocyanins in Fruits, Vegetable and Nuts -- 3.2.1. Variation in Anthocyanins Content -- 3.3. Typical New Anthocyanins Found in the Past Years -- 3.4. Conclusions -- References -- 4. Anthocyanins as Natural Colors -- 4.1. Introduction -- 4.2. Use of Anthocyanin-Based Colorants -- 4.3. Acylated Anthocyanins as Colorants for the Food Industry -- 4.4. Conclusions -- References -- 5. Anthocyanins Absorption and Metabolism -- 5.1. Introduction -- 5.2. Daily Intake -- 5.3. Anthocyanins Absorption -- 5.3.1. Gastric Absorption -- 5.3.2. Absorption in the Small Intestine -- 5.3.3. Pharmacokinetics -- 5.4. Carbohydrates Moieties Deconjugation -- 5.5. Influence of Colonic Microflora -- 5.6. Metabolism in Intestinal Mucosa and Tissues -- 5.7. Tissue Distribution -- 5.8. Excretion -- 5.9. Conclusions -- References -- 6. Biosynthesis and Stability of Anthocyanins -- 6.1. Introduction -- 6.2. Stability of Anthocyanins -- 6.3. Relationships Between Structure and Stability -- 6.4. Factor Affecting Stability of Anthocyanins -- 6.4.1. pH -- 6.4.2. Co-pigmentation Effect -- 6.4.3. Solvent Effects -- 6.4.4. Temperature -- 6.4.5. Concentration Effects -- 6.4.6. Oxygen -- 6.4.7. Light -- 6.4.8. Enzymes -- 6.4.9. Ascorbic Acid -- 6.4.10. Sugars -- 6.4.11. Sulfites -- 6.5. Stability of Anthocyanins in Food Products -- 6.6. Anthocyanins Degradation in Plants -- 6.7. Drawback and Derivatives of Anthocyanins -- 6.8. Anthocyanins Stabilization Mechanisms -- 6.9. Conclusions -- References -- 7. Role of Anthocyanins in Health as Antioxidant, in Bone Health and as Heart Protecting Agents -- 7.1. Introduction -- 7.2. Presumed Health-Promoting Effects of Anthocyanins -- 7.3. Toxicity of Anthocyanins -- 7.4. Reproductive and Developmental Toxicity -- 7.5. Anthocyanins Biological and Pharmacological Activities -- 7.6. Antioxidant Activity -- 7.7. Protection Against Cardiovascular Diseases -- 7.8. Anthocyanins and Bone Health -- 7.9. Conclusions -- References -- 8. Role of Anthocyanins in Obesity and Diabetes -- 8.1. Introduction -- 8.2. Anthocyanins and Obesity -- 8.3. Anthocyanins and Diabetes -- 8.3.1. Oxidative Stress -- 8.3.2. β Cells -- 8.3.3. Insulin Secretion -- 8.3.4. Insulin Resistance -- 8.3.5. α-Glucosidase Inhibitory Action -- 8.3.6. Obesity and Diabetes -- 8.4. Improvement of Eye Vision -- 8.5. Conclusions -- References -- 9. Anthocyanins Effects on Carcinogenesis, Immune System and the Central Nervous System -- 9.1. Introduction -- 9.2. Anti-Inflammatory Activity -- 9.3. Anthocyanins and Cancer -- 9.4. Anthocyanins, Alzheimer Diseases and Brain Function -- 9.5. Miscellaneous Activities -- 9.6. Pharmaceutical Products -- 9.7. Conclusions.
1.3.15 Pimpinella anisum; 1.3.16 Chamomilla recutita; 1.3.17 Zingiber officinale; 1.3.18 Rosmarinus officinalis; 1.4 Administering Herbal-Based Treatment; 1.5 Herbal Active Compounds; 1.6 Synergistic Actions of Foods and Phytomedicines; 1.7 Therapeutic Properties of Herbal-Based Active Compounds; 1.8 Examples of Herbal Compounds and Pharmacological Properties; 1.9 Conclusions; References; Chapter 2: Introduction to Anthocyanins; 2.1 Introduction; 2.2 Chemical Structure; 2.2.1 Glycone Moiety and Acylating Acids; 2.3 Pyranoanthocyanins; 2.4 Conclusions; References.
Chapter 3: Occurrence of Anthocyanins in Plants; 3.1 Introduction; 3.2 Concentration of Anthocyanins in Fruits, Vegetable and Nuts; 3.2.1 Variation in Anthocyanins Content; 3.3 Typical New Anthocyanins Found in the Past Years; 3.4 Conclusions; References; Chapter 4: Anthocyanins as Natural Colors; 4.1 Introduction; 4.2 Use of Anthocyanin-Based Colorants; 4.3 Acylated Anthocyanins as Colorants for the Food Industry; 4.4 Conclusions; References; Chapter 5: Anthocyanins Absorption and Metabolism; 5.1 Introduction; 5.2 Daily Intake; 5.3 Anthocyanins Absorption; 5.3.1 Gastric Absorption.
5.3.2 Absorption in the Small Intestine; 5.3.3 Pharmacokinetics; 5.4 Carbohydrates Moieties Deconjugation; 5.5 The Influence of Colonic Microflora; 5.6 Metabolism in Intestinal Mucosa and Tissues; 5.7 Tissue Distribution; 5.8 Excretion; 5.9 Conclusions; References; Chapter 6: Biosynthesis and Stability of Anthocyanins; 6.1 Introduction; 6.2 Stability of Anthocyanins; 6.3 Relationships Between Structure and Stability; 6.4 Factor Affecting Stability of Anthocyanins; 6.4.1 pH; 6.4.2 Co-pigmentation Effect; 6.4.3 Solvent Effects; 6.4.4 Temperature; 6.4.5 Concentration Effects; 6.4.6 Oxygen.
6.4.7 Light; 6.4.8 Enzymes; 6.4.9 Ascorbic Acid; 6.4.10 Sugars; 6.4.11 Sulfites; 6.5 Stability of Anthocyanins in Food Products; 6.6 Anthocyanins Degradation in Plants; 6.7 Drawback and Derivatives of Anthocyanins; 6.8 Anthocyanins Stabilization Mechanisms; 6.9 Conclusions; References; Chapter 7: The Role of Anthocyanins in Health as Antioxidant, in Bone Health and as Heart Protecting Agents; 7.1 Introduction; 7.2 Presumed Health-Promoting Effects of Anthocyanins; 7.3 Toxicity of Anthocyanins; 7.4 Reproductive and Developmental Toxicity.
Note Online resource; title from PDF title page (SpringerLink, viewed April 21, 2016).
ISBN 9783319264561 (electronic bk.)
3319264567 (electronic bk.)
3319264540 (print)
9783319264547 (print)
9783319264547 (print)
ISBN/ISSN 10.1007/978-3-319-26456-1
OCLC # 946724568
Additional Format Printed edition: 9783319264547



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