The increase awareness of nowadays consumers regarding the food they purchase and consume and the health has led to an increase demand of foods containing biologically active compounds, namely antioxidants, which can help the body to fight against oxidative stress. As a consequence finding, new or nonconventional sources of antioxidants are a priority for food and also pharmaceutical industries. Wastes from fruits and vegetable processing are shown to contained valuable molecules (antioxidants, dietary fibers, proteins, natural colorants, aroma compounds, etc.) which can be extracted, purified and valorized in value-added products. The present chapter is underlying the great potential of food wastes to be exploited as sources of antioxidants based on the scientific evidences regarding the possibilities of extraction and purification, health benefits and envisaged applications of antioxidants recovered from these wastes.
Part of the book: Functional Food
Anthocyanins are one of the most widespread natural pigments in the plant kingdom. Being surrounded by so many fruits and vegetables rich in anthocyanins, it is recommended to consume a relatively large amount of them. A daily intake of anthocyanins has a certain demonstrated benefits: lowers the risk of cardiovascular disease, diabetes, arthritis, and cancer due, at least in part, to their antioxidant and anti-inflammatory activities. Lately, great attention is paid to their anticancer properties due to the need for user-friendly approaches to improve the treatment. So far, cancer had been nominated to be the second in top 10 diseases of the twenty-first century. Those colorful pigments have the ability to modulate the activity of multiple targets involved in carcinogenesis through direct interaction or modulation of gene expression and can also inhibit the growth of cancer cells. However, the main concern related to the use of anthocyanins as anticancer agents is their poor bioavailability, more specific poor absorption, and biodistribution. In this chapter, the anticancer activities of anthocyanins or anthocyanin-rich extracts in vitro or in vivo were reviewed.
Part of the book: Phytochemicals