Exploring strategies to enhance anthocyanin bioavailability and bioaccessibility in food: A literature review
Amanda Laís Alves Almeida Nascimento, Larissa Lorrane Rodrigues Borges, Janaina Gonçalves Fernandes, Valdeir Viana Freitas, Evandro Martins, Pedro Henrique Campelo, Paulo César Stringheta
Topics & Concepts
BioavailabilityFood scienceAnthocyaninChemistryHealth benefitsDigestion (alchemy)IngestionContext (archaeology)PectinCarotenoidBiochemistryPharmacologyTraditional medicineBiologyChromatographyMedicinePaleontologyProteins in Food SystemsMicroencapsulation and Drying ProcessesPhytochemicals and Antioxidant Activities