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Devesh Tewari Lab

Research • Innovation • Discovery

Anthocyanins - dietary natural products with a variety of bioactivities for the promotion of human and animal health


Journal article


A. Yeung, M. Solka, A. Jóźwik, Natalia Ksepka, Maima Matin, Dongdong Wang, Aleksandra Zielińska, A. MohanaSundaram, A. Véjux, A. Zarrouk, Devesh Tewari, J. O. Horbańczuk, M. Lucarini, A. Durazzo, I. Ghzaiel, M. Michalczuk, Leila Rezig, Nikolay T. Tzvetkov, Farhan Bin Matin, G. Lizard, A. Bishayee, H. P. Devkota, A. El‐Demerdash, M. Brnčić, A. Santini, Michel-Edwar Mickael, Olaf K. Horbańczuk, A. Charuta, Karina Szafrańska, E. Małachowska, Marek Wieczorek, B. N. Siddiquea, Dalibor Hrg, S. Frazzini, Luciana Rossi, Rajeev K. Singla, Anna Wieczorek, Małgorzata Łysek-Gładysińska, Siva Sai Chandragiri, Olga Adamska, A. Stolarczyk, Justyna Klusek, M. Szymańska-Czerwińska, Krzysztof Niemczuk, M. Hejna, Patryk Sztandarski, Aneta Jaszczyk, Hanna Michnowska, C. Tomasik, Bogumila Zima-Kulisiewicz, Joanna Marchewka, Michał Ławiński, A. Atanasov
Animal Science Papers and Reports, 2024

Semantic Scholar DOI
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APA   Click to copy
Yeung, A., Solka, M., Jóźwik, A., Ksepka, N., Matin, M., Wang, D., … Atanasov, A. (2024). Anthocyanins - dietary natural products with a variety of bioactivities for the promotion of human and animal health. Animal Science Papers and Reports.


Chicago/Turabian   Click to copy
Yeung, A., M. Solka, A. Jóźwik, Natalia Ksepka, Maima Matin, Dongdong Wang, Aleksandra Zielińska, et al. “Anthocyanins - Dietary Natural Products with a Variety of Bioactivities for the Promotion of Human and Animal Health.” Animal Science Papers and Reports (2024).


MLA   Click to copy
Yeung, A., et al. “Anthocyanins - Dietary Natural Products with a Variety of Bioactivities for the Promotion of Human and Animal Health.” Animal Science Papers and Reports, 2024.


BibTeX   Click to copy

@article{a2024a,
  title = {Anthocyanins - dietary natural products with a variety of bioactivities for the promotion of human and animal health},
  year = {2024},
  journal = {Animal Science Papers and Reports},
  author = {Yeung, A. and Solka, M. and Jóźwik, A. and Ksepka, Natalia and Matin, Maima and Wang, Dongdong and Zielińska, Aleksandra and MohanaSundaram, A. and Véjux, A. and Zarrouk, A. and Tewari, Devesh and Horbańczuk, J. O. and Lucarini, M. and Durazzo, A. and Ghzaiel, I. and Michalczuk, M. and Rezig, Leila and Tzvetkov, Nikolay T. and Matin, Farhan Bin and Lizard, G. and Bishayee, A. and Devkota, H. P. and El‐Demerdash, A. and Brnčić, M. and Santini, A. and Mickael, Michel-Edwar and Horbańczuk, Olaf K. and Charuta, A. and Szafrańska, Karina and Małachowska, E. and Wieczorek, Marek and Siddiquea, B. N. and Hrg, Dalibor and Frazzini, S. and Rossi, Luciana and Singla, Rajeev K. and Wieczorek, Anna and Łysek-Gładysińska, Małgorzata and Chandragiri, Siva Sai and Adamska, Olga and Stolarczyk, A. and Klusek, Justyna and Szymańska-Czerwińska, M. and Niemczuk, Krzysztof and Hejna, M. and Sztandarski, Patryk and Jaszczyk, Aneta and Michnowska, Hanna and Tomasik, C. and Zima-Kulisiewicz, Bogumila and Marchewka, Joanna and Ławiński, Michał and Atanasov, A.}
}

Abstract

Abstract Anthocyanins are water-soluble pigments contained in numerous food plants. This study provides an overall quantitative literature analysis on anthocyanins. Bibliometric data were collected through the search string TOPIC = anthocyan*, which yielded 44,121 publications indexed within the Web of Science Core Collection. Term maps were generated using VOSviewer software to visualize frequently mentioned terms alongside their citation data. The literature has been growing fast since the 2000s and predominantly consists of original articles, with a ratio of 13.8:1 compared to reviews. The most productive author was Professor Victor de Freitas from the University of Porto, whereas the most productive countries were China and the United States. Many publications were published in food science & technology and plant sciences journals. Frequently mentioned chemicals/chemical classes included anthocyanin, flavonoid, cyanidin, phenolic compound, and polyphenol. Recurring food items of the anthocyanin papers were grapes, many berries, and specific varieties of rice, maize, potato, and tomato.



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