Therapeutic Potential of Natural Pigments Such as Anthocyanins and Carotenoids
A special issue of Pharmaceuticals (ISSN 1424-8247). This special issue belongs to the section "Natural Products".
Deadline for manuscript submissions: closed (31 August 2023) | Viewed by 7551
Special Issue Editors
Interests: anthocyanins; bioavailability; food chemistry; biochemistry; human nutrition
Special Issues, Collections and Topics in MDPI journals
Interests: agro-food residues and wastes; anthocyanins; functional food; polysaccharides
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Among the organoleptic properties of foods, color is undoubtedly one of the most significant when we decide to go for a bite as, generally, our first contact with a specific food is by looking at it.
In this regard, natural pigments have a crucial role in food coloring; nowadays, consumers can easily associate certain colored patterns with healthy foods, which potentiate its consumption. Two of the most important classes of compounds that contribute to this are anthocyanins and carotenoids. Together, these two classes comprise more than 1500 different molecular structures and have been associated, over the years, with different biological effects.
From their antioxidant, antiproliferative, anti-inflammatory or anti-diabetic effects, a significant number of advances have already been made. However, in such a dynamic world society, new challenges are constantly appearing; therefore, the necessity to further explore the therapeutic potential of such dietary compounds and their role in functional food development is of crucial interest worldwide.
This Special Issue is devoted to the most recent advances regarding the biological/therapeutic potential of these natural compounds against the main diseases that are affecting the world, and aims to further the knowledge concerning the role of natural pigments in disease alleviation pathways.
As guest editors, we kindly invite you to submit your latest research or updated review on this issue.
Dr. Hélder Oliveira
Dr. Ana Fernandes
Guest Editors
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Keywords
- anthocyanins
- bioactivity
- bioavailability
- carotenoids
- functional foods
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