Overview
Anthocyanins are a class of flavonoid compounds responsible for the bright attractive red, orange, purple colors of most fruits and vegetables. Recently, interest in anthocyanin-rich foods and extracts has intensified because of their possible health benefits. Anthocyanins are potent antioxidants and may be chemopreventive.Researchers from the Department of Nutrition and Food Science at the University of Maryland, College Park, have discovered that anthocyanin-rich extracts from fruits are potent and specific inhibitors of colon cancer cell growth. These chemopreventive anthocyanin compounds could be incorporated into foods to promote health and marketability. In addition, these compounds could be used as a drug or as a health supplement for prevention and potential treatment of cancer.
For additional information, please contact the Office of Technology Commercialization, University of Maryland. Phone: 301-405-3947. E-mail: [email protected]
Contact Info
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Email: [email protected]
Phone: (301) 405-3947 | Fax: (301) 314-9502