ABSTRACT
Anthocyanins, the avonoid compounds that provide the red, purple, and blue colors of many vegetables and fruits, are consumed as part of a normal human diet. The initial estimates of anthocyanin consumption in the United States were as high as 180-255 mg/day (Kuhnau, 1976), a value that far exceeds the consumption of most other avonoids. However, more recent studies suggest that the average anthocyanin consumption is around 82 mg/day in Finland and 12.5 mg/day in the United States (Wu et al., 2006a). Berryfruit are particularly rich sources of dietary
3.1 Introduction .................................................................................................... 91 3.2 Biochemistry of Anthocyanins .......................................................................92 3.3 Bioavailability of Anthocyanins .....................................................................94
