Anthocyanins: biosynthesis, functions, and applications

In recent years there has been an unprecedented expansion of knowledge about anthocyanins pigments. Indeed, the molecular genetic control of anthocyanins biosynthesis is now one of the best understood of all secondary metabolic pathways. There have also been substantial improvements in analytical technology that have led to the discovery of novel anthocyanin compounds. Armed with this knowledge and the tools for genetic engineering, plant breeders are now introducing vibrant new colors into horticultural crops. The food industry has also benefited from the resurgence of interest in anthocyanins. A greater understanding of the chemistry of these pigments has led to improved methods for stabilizing the color of anthocyanins extracts, so that they are more useful as food colorings. Methods for the bulk production of anthocyanins from cell cultures have been optimized for this purpose. The first to focus exclusively on the anthocyanins, for which there has been a burgeoning literature in recent years Covers all aspects of the biosynthesis and function of anthocyanins in plants, involving disciplines ranging from chemistry to biotechnology to medicine. Thus, the scope of our book in relation to anthocyanins is far greater than that of its competitors INDICE: Preface.- Anthocyanins and tannins in human health.- Metabolic engineering of flavonoid biosynthesis in microorganisms.- Plant Cell Culture Production of Anthocyanins.- Anthocyanins and tannins in viticulture and wine.- Molecular regulation of anthocyanin biosynthesis.- Anthocyanins as food colorants.- Anthocyanin function in plants.- Manipulating anthocyanins in flowers.- Anthocyanins in fruits.- Manipulating anthocyanins and tannins for the pastoral industry.- Index.

• ISBN: 978-0-387-77334-6
• Editorial: Springer
• Encuadernacion: Cartoné
• Páginas: 340
• Fecha Publicación: 01/06/2008
• Nº Volúmenes: 1
• Idioma: Inglés