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Review

Jabuticaba as a Source of Functional Pigments

1, 1

  1. 1Laboratory of Supercritical Technology: Extraction, Fractionation, and Identification of vegetable extracts (LASEFI), Department of Food Engineering (DEA), University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, Cid. Universitária Zeferino Vaz, 13083-862, Campinas - SP, BRAZIL.

CORRESPONDENCE

M. Angela A. Meireles

Laboratory of Supercritical Technology: Extraction, Fractionation, and Identification of vegetable extracts (LASEFI) Department of Food Engineering (DEA), University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, Cid. Universitária Zeferino Vaz, 13083-862, Campinas - SP, BRAZIL.

meireles@fea.unicamp.br

Volume 3, Issue 5 · pp. 137-142 · 2009 · DOI:

ABSTRACT

The relatively high concentration of anthocyanins in the diet is of prospective importance to human health. Anthocyanins contribute greatly to the antioxidant properties of certain colorful foods, such as grapes and cranberries. Many studies in recent years have focused on the study of these functional pigments from different perspectives. The present review highlights recent studies on the health-promoting properties of anthocyanins. It presents latent anthocyanin sources and demonstrates the potentiality of an under-utilized non-conventional source widespread in Brazil called jabuticaba (Myrciaria cauliflora).

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    Santos, D. T., & Meireles, M. A. A. (2009). Jabuticaba as a Source of Functional Pigments. Pharmacognosy Reviews, 3(5), 137-142.

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    © 2009 Author(s)

    This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 License, which allows others to share and adapt the work for any purpose, as long as the original authors and source are credited. CC BY 4.0