Grown to Be Blue-Antioxidant Properties and Health Effects of Colored Vegetables. Part II: Leafy, Fruit, and Other Vegetables

• Main Authors: Francesco Di Gioia (Author), Nikolaos Tzortzakis (Author), Youssef Rouphael (Author), Marios C. Kyriacou (Author), Shirley L. Sampaio (Author), Isabel C.F.R. Ferreira (Author), Spyridon A. Petropoulos (Author)
• Format: Book
• Published: MDPI AG, 2020-01-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

The current trend for substituting synthetic compounds with natural ones in the design and production of functional and healthy foods has increased the research interest about natural colorants. Although coloring agents from plant origin are already used in the food and beverage industry, the market...