We are what we eat. This is a statement widely used in our society. However, in many cases foods are blamed for the declining health status of the population. We will discuss here the use of foods to deliver the phytochemicals that have been associated with decreased incidence for chronic diseases. The focus will be on anthocyanins, pigments widely distributed in fruits and vegetables that offer great potential as food colorants. Addition of anthocyanins to foods may result on improved quality of the products, elimination of questionable synthetic colorants from a formulation, while introducing powerful antioxidants and anti-inflammatory agents, associated with a myriad of potential health benefits. With this approach, we can enhance the appeal and the health promoting properties of foods. We will discuss some of the challenges associated with the use of anthocyanins in foods as well as structure/function relationships that affect their bioavailability and bioactivity.

Can we make food that are healthier and more appealing at the same time?

245th National Meeting (2013)

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