Concentrations of anthocyanins in common foods in the United States and estimation of normal consumption.

Xianli, Wu,; Gary R, Beecher,; Joanne M, Holden,; David B, Haytowitz,; Susan E, Gebhardt,; Ronald L, Prior,

doi:10.1021/jf060300l

Public

Concentrations of anthocyanins in common foods in the United States and estimation of normal consumption.

Published in Journal of agricultural and food chemistry • May 31, 2006

Authors:

Wu, Xianli

Beecher, Gary R

Holden, Joanne M

Abstract

Anthocyanins (ACNs) are water-soluble plant pigments that have important functions in plant physiology as well as possible health effects. Over 100 common foods were screened for ACNs, and 24 of them were found to contain ACNs. Concentrations of total ACNs varied considerably from 0.7 to 1480 mg/100...

Subject

Anthocyanins

Chromatography

High Pressure Liquid

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