"Pyranoanthocyanins as novel food colorants" during Polyphenols 2014 World Congress in Lisbon next June 2014

Information about their metabolic fate and potential bioactivity in humans is lacking so far.

Since their concentrations in foods are usually low, the isolation of naturally occurring pyranoanthocyanins is barely feasible. Therefore, the objective of our present work is to increase pyranoanthocyanin levels by providing their precursors, that is, vinylphenols, in higher quantities through conversion of hydroxycinnamates by decarboxylase-positive strains of lactobacilli. Subsequently, we will develop protocols for the isolation of the target components.

To know more about this Polyphenols 2014 World Congree, please visit www.polyphenols-site.com

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