Tools

LEADER 11523cam 2200937Ii 4500

001 ocn946724568;

003 OCoLC;

005 20210503110851.0;

006 m o d ;

007 cr cnu|||unuuu;

008 160415s2016 sz a ob 000 0 eng d;

016 7 a| 0191796562| Uk;

019 a| 947222846;

020 a| 9783319264561q| (electronic bk.);

020 a| 3319264567q| (electronic bk.);

020 a| 3319264540q| (print);

020 a| 9783319264547q| (print);

020 z| 9783319264547q| (print);

024 7 a| 10.1007/978-3-319-26456-12| doi;

029 1 a| DEBBGb| BV043629719;

029 1 a| AU@b| 000057669022;

029 1 a| UKMGBb| 019179656;

035 a| (Sirsi) o946724568;

035 a| (OCoLC)946724568z| (OCoLC)947222846;

037 a| com.springer.onix.9783319264561b| Springer Nature;

049 a| EREE;

050 4 a| QK898.A55b| .R539 2016eb;

066 c| (S;

072 7 a| SCIx| 0070002| bisacsh;

082 04 a| 572/.22| 23;

100 1 a| Zia-Ul-Haq, Muhammad,c| Ph.D.,e| author.=| ^A1416755;

245 10 a| Anthocyanins and human health :b| biomolecular and therapeutic aspects /c| Muhammad Zia Ul Haq, Muhammad Riaz, Bashar Saad.;

264 1 a| Switzerland :b| Springer,c| 2016.;

300 a| 1 online resource (xii, 138 pages) :b| illustrations (some color).;

336 a| textb| txt2| rdacontent;

337 a| computerb| c2| rdamedia;

338 a| online resourceb| cr2| rdacarrier;

490 1 a| SpringerBriefs in food, health, and nutrition,x| 2197-571X;

504 a| Includes bibliographical references.;

588 0 a| Online resource; title from PDF title page (SpringerLink, viewed April 21, 2016).;

520 8 a| Annotationb| 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.;

505 0 6| 880-01a| 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.;

505 8 a| 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.;

505 8 a| 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.;

505 8 a| 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.;

505 8 a| 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.;

650 0 a| Anthocyanins.=| ^A670349;

650 0 a| Anthocyaninsx| Therapeutic use.=| ^A670349;

650 14 a| Chemistry.;

650 24 a| Food science.;

650 24 a| Chemistry, Organic.;

650 24 a| Biomedicine general.;

650 7 a| Organic chemistry.2| bicssc;

650 7 a| Medical research.2| bicssc;

650 7 a| Food & beverage technology.2| bicssc;

650 7 a| SCIENCEx| Life Sciencesx| Biochemistry.2| bisacsh;

650 7 a| Anthocyanins.2| fast0| (OCoLC)fst00810112;

650 0 a| Electronic books.=| ^A491897;

655 4 a| Electronic books.;

700 1 a| Riaz, Muhammadc| (Professor of pharmacy),e| author.=| ^A1416754;

700 1 a| Saad, Bashar,e| author.=| ^A1049817;

776 08 i| Printed edition:z| 9783319264547;

830 0 a| SpringerBriefs in food, health, and nutrition.=| ^A1179396;

856 40 3| ProQuest Ebook Centralu| https://ebookcentral.proquest.com/lib/eastcarolina/detail.action?docID=4504385;

880 0 6| 505-01/(Sg| Machine generated contents note:g| 1.t| Diet and Herbal-Derived Medicines --g| 1.1.t| Introduction --g| 1.2.t| Current Status of Food and Herbal-Based Medicine --g| 1.3.t| Medicinal Plants from Tradition to Evidence-Based Application --g| 1.3.1.t| Nigella sativa --g| 1.3.2.t| Olea europaea --g| 1.3.3.t| Punica granatum --g| 1.3.4.t| Trigonella foenumgraecum --g| 1.3.5.t| Salvia officinalis --g| 1.3.6.t| Ammi visnaga --g| 1.3.7.t| Silybum marianum --g| 1.3.8.t| Inula viscose --g| 1.3.9.t| Portulaca oleracea --g| 1.3.10.t| Eruca sativa --g| 1.3.11.t| Cichorium intybus --g| 1.3.12.t| Allium sativum, Garlic, and Onion (Allium cepa L.) --g| 1.3.13.t| Urtica dioica --g| 1.3.14.t| Melissa officinalis --g| 1.3.15.t| Pimpinella anisum --g| 1.3.16.t| Chamomilla recutita --g| 1.3.17.t| Zingiber officinale --g| 1.3.18.t| Rosmarinus officinalis --g| 1.4.t| Administering Herbal-Based Treatment --g| 1.5.t| Herbal Active Compounds --g| 1.6.t| Synergistic Actions of Foods and Phytomedicines --g| 1.7.t| Therapeutic Properties of Herbal-Based Active Compounds --g| 1.8.t| Examples of Herbal Compounds and Pharmacological Properties --g| 1.9.t| Conclusions --t| References --g| 2.t| Introduction to Anthocyanins --g| 2.1.t| Introduction --g| 2.2.t| Chemical Structure --g| 2.2.1.t| Glycone Moiety and Acylating Acids --g| 2.3.t| Pyranoanthocyanins --g| 2.4.t| Conclusions --t| References --g| 3.t| Occurrence of Anthocyanins in Plants --g| 3.1.t| Introduction --g| 3.2.t| Concentration of Anthocyanins in Fruits, Vegetable and Nuts --g| 3.2.1.t| Variation in Anthocyanins Content --g| 3.3.t| Typical New Anthocyanins Found in the Past Years --g| 3.4.t| Conclusions --t| References --g| 4.t| Anthocyanins as Natural Colors --g| 4.1.t| Introduction --g| 4.2.t| Use of Anthocyanin-Based Colorants --g| 4.3.t| Acylated Anthocyanins as Colorants for the Food Industry --g| 4.4.t| Conclusions --t| References --g| 5.t| Anthocyanins Absorption and Metabolism --g| 5.1.t| Introduction --g| 5.2.t| Daily Intake --g| 5.3.t| Anthocyanins Absorption --g| 5.3.1.t| Gastric Absorption --g| 5.3.2.t| Absorption in the Small Intestine --g| 5.3.3.t| Pharmacokinetics --g| 5.4.t| Carbohydrates Moieties Deconjugation --g| 5.5.t| Influence of Colonic Microflora --g| 5.6.t| Metabolism in Intestinal Mucosa and Tissues --g| 5.7.t| Tissue Distribution --g| 5.8.t| Excretion --g| 5.9.t| Conclusions --t| References --g| 6.t| Biosynthesis and Stability of Anthocyanins --g| 6.1.t| Introduction --g| 6.2.t| Stability of Anthocyanins --g| 6.3.t| Relationships Between Structure and Stability --g| 6.4.t| Factor Affecting Stability of Anthocyanins --g| 6.4.1.t| pH --g| 6.4.2.t| Co-pigmentation Effect --g| 6.4.3.t| Solvent Effects --g| 6.4.4.t| Temperature --g| 6.4.5.t| Concentration Effects --g| 6.4.6.t| Oxygen --g| 6.4.7.t| Light --g| 6.4.8.t| Enzymes --g| 6.4.9.t| Ascorbic Acid --g| 6.4.10.t| Sugars --g| 6.4.11.t| Sulfites --g| 6.5.t| Stability of Anthocyanins in Food Products --g| 6.6.t| Anthocyanins Degradation in Plants --g| 6.7.t| Drawback and Derivatives of Anthocyanins --g| 6.8.t| Anthocyanins Stabilization Mechanisms --g| 6.9.t| Conclusions --t| References --g| 7.t| Role of Anthocyanins in Health as Antioxidant, in Bone Health and as Heart Protecting Agents --g| 7.1.t| Introduction --g| 7.2.t| Presumed Health-Promoting Effects of Anthocyanins --g| 7.3.t| Toxicity of Anthocyanins --g| 7.4.t| Reproductive and Developmental Toxicity --g| 7.5.t| Anthocyanins Biological and Pharmacological Activities --g| 7.6.t| Antioxidant Activity --g| 7.7.t| Protection Against Cardiovascular Diseases --g| 7.8.t| Anthocyanins and Bone Health --g| 7.9.t| Conclusions --t| References --g| 8.t| Role of Anthocyanins in Obesity and Diabetes --g| 8.1.t| Introduction --g| 8.2.t| Anthocyanins and Obesity --g| 8.3.t| Anthocyanins and Diabetes --g| 8.3.1.t| Oxidative Stress --g| 8.3.2.t| β Cells --g| 8.3.3.t| Insulin Secretion --g| 8.3.4.t| Insulin Resistance --g| 8.3.5.t| α-Glucosidase Inhibitory Action --g| 8.3.6.t| Obesity and Diabetes --g| 8.4.t| Improvement of Eye Vision --g| 8.5.t| Conclusions --t| References --g| 9.t| Anthocyanins Effects on Carcinogenesis, Immune System and the Central Nervous System --g| 9.1.t| Introduction --g| 9.2.t| Anti-Inflammatory Activity --g| 9.3.t| Anthocyanins and Cancer --g| 9.4.t| Anthocyanins, Alzheimer Diseases and Brain Function --g| 9.5.t| Miscellaneous Activities --g| 9.6.t| Pharmaceutical Products --g| 9.7.t| Conclusions.;

938 a| Coutts Information Servicesb| COUTn| 34432947;

938 a| ProQuest Ebook Centralb| EBLBn| EBL4504385;

938 a| EBSCOhostb| EBSCn| 1175161;

938 a| ProQuest MyiLibrary Digital eBook Collectionb| IDEBn| cis34432947;

938 a| YBP Library Servicesb| YANKn| 12971948;

938 a| YBP Library Servicesb| YANKn| 12946210;

949 a| Click on web addressw| asish| joyner211o| jwjh;

949 a| Click on web addressw| asish| hsl104o| jwjh;

949 a| Click on web addressw| asish| jmusic66o| jwjh;

994 a| C0b| ERE;

596 a| 1 3 4;

998 a| 5579420;

999 a| CLICK ON WEB ADDRESSw| ASISc| 1i| 5579420-1001l| JNETm| JOYNERr| Ys| Yt| JNEYBPDDAOu| 3/22/2021x| EBOOKz| JERESOURCEo| .STAFF. jwjh;

999 a| CLICK ON WEB ADDRESSw| ASISc| 1i| 5579420-2001l| HSLELECm| HSLr| Ys| Yt| HYBPDDAOu| 3/22/2021x| EBOOKz| HERESOURCEo| .STAFF. jwjh;

999 a| CLICK ON WEB ADDRESSw| ASISc| 1i| 5579420-3001l| MNETm| JMUSICr| Ys| Yt| MNEYBPDDAOu| 3/22/2021x| EBOOKz| JERESOURCEo| .STAFF. jwjh;

Anthocyanins and human health : biomolecular and therapeutic aspects / Muhammad Zia Ul Haq, Muhammad Riaz, Bashar Saad.

Author/creator	Zia-Ul-Haq, Muhammad author.
Other author	Riaz, Muhammad (Professor of pharmacy), author.
Other author	Saad, Bashar, author.
Format	Electronic
Publication	Switzerland : Springer, 2016.
Description	1 online resource (xii, 138 pages) : illustrations (some color).
Supplemental Content	ProQuest Ebook Central
Subjects	Anthocyanins. Anthocyanins--Therapeutic use. Chemistry. Food science. Chemistry, Organic. Biomedicine general. Electronic books.

Series	SpringerBriefs in food, health, and nutrition, 2197-571X SpringerBriefs in food, health, and nutrition. ^A1179396
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.
Contents	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.
Contents	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.
Contents	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.
Contents	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.
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.
Bibliography note	Includes bibliographical references.
Source of description	Online resource; title from PDF title page (SpringerLink, viewed April 21, 2016).
Issued in other form	Printed edition: 9783319264547
Genre/form	Electronic books.
ISBN	9783319264561 (electronic bk.)
ISBN	3319264567 (electronic bk.)
ISBN	3319264540 (print)
ISBN	9783319264547 (print)
ISBN	(print)
Standard identifier#	10.1007/978-3-319-26456-1
Stock number	com.springer.onix.9783319264561 Springer Nature

Anthocyanins and human health : biomolecular and therapeutic aspects / Muhammad Zia Ul Haq, Muhammad Riaz, Bashar Saad.

Click here for more information about this title