Preface

The colored pigments of berries, blackcurrants, black carrot, red cabbage, purple potato, and other types of colored foods are potential functional foods that have been consumed as chemopreventives and as strong dietary antioxidants for many diseases. Flavonoids are the most commonly and abundantly available natural coloring compounds in many foods, herbs, and plants.

This book discusses the nature and role of these compounds by studying the molecular mechanism of flavonoids using fluorescence spectroscopy and computational tools. This book also addresses natural vs. synthetic colors from both chemical and biological points of view. More importantly, several chapters are designed to explain in full detail the usefulness of these natural coloring properties that provide a safe, efficient, and economic therapy and/or prophylaxis for many health problems, e.g. obesity and cardiovascular disorders.

The book poses a balance between developments in scientific research and the idea that researchers must be able to absorb and link scientific advances with clinical practice so that the management of diseases can be based on sound physiological concepts.

Several controversial issues regarding these interesting compounds with fascinating pharmacological and therapeutic effects are addressed in three sections. Each chapter has been reviewed and revised, and new authors have provided up-to-date research to make the book more informative, illustrative, and easy to read.

**Section 1:** Natural Sources and Traditional Uses of Anthocyanins and Flavonoids:


**Section 2:** Molecular Mechanism of Flavonoids:


**Section 3:** New Trends in Therapeutic and Industrial Applications of Anthocyanins and Flavonoids:


We hope this book will be useful to a wide range of people, from students first learning about natural coloring compounds, to advanced clinicians, nutrition specialists, and researchers who are looking for a review of current treatments and conceptualizations for various conditions.
