Computational aspects of anthocyanidins and anthocyanins: A review.
Anthocyanidins
Anthocyanins
Density functional theory
Natural dyes
Quantum chemistry
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
01 Nov 2019
01 Nov 2019
Historique:
received:
15
01
2019
revised:
21
05
2019
accepted:
23
05
2019
entrez:
30
6
2019
pubmed:
30
6
2019
medline:
4
9
2019
Statut:
ppublish
Résumé
Anthocyanins and anthocyanidins are polyphenolic compounds, responsible for the red and blue colours in several fruits, flowers, and leaves. Their colorant properties, bioavailability and antioxidant activity, made anthocyanins and anthocyanidins largely adopted in food and pharmaceutical industries. In this body of work, we firstly introduced structure, photophysical properties, co-pigmentation, antioxidant properties, glycosylation and complexation of anthocyanins and anthocyanidins. Secondly, we reported the computational methods adopted and the main theoretical results involving either anthocyanins and anthocyanidins, ranging from the first theoretical investigation on the structure of flavylium ions to the most recent studies on anthocyanins adsorbed on TiO
Identifiants
pubmed: 31253334
pii: S0308-8146(19)30986-0
doi: 10.1016/j.foodchem.2019.05.172
pii:
doi:
Substances chimiques
Anthocyanins
0
Antioxidants
0
Types de publication
Journal Article
Review
Langues
eng
Sous-ensembles de citation
IM
Pagination
124898Informations de copyright
Copyright © 2019 Elsevier Ltd. All rights reserved.