Anthocyanins, water soluble pigments that exhibit such colors like purple, red, blue depending upon the pH value, are antioxidants known for alleviating several lifestyle diseases. This book describes anthocyanins sourced from various tropical fruits, addressing their chemical properties, classification and stability during processing and storage.

Chapter 01 Anthocyanin profile of various subtropical fruits

Chapter 02 Chemical properties of anthocyanins sourced from different subtropical fruits

Chapter 03 Extraction of anthocyanins from subtropical fruits by using thermal processing methods

Chapter 04 Extraction of anthocyanins from subtropical fruits by using non- thermal processing methods

Chapter 05 Commercial production of anthocyanins from sub-tropical fruits

Chapter 06 A short glimpse on synthetic and natural anthocyanins obtained from various sub-tropical fruits

Chapter 07 Natural Anthocyanin from subtropical fruits for cancer prevention

Chapter 08 Natural Anthocyanin from subtropical fruits for cardiac disease prevention

Chapter 09 Natural Anthocyanin from subtropical fruits for hypertension

Chapter 10 Anti-inflammatory properties of natural anthocyanins obtained from subtropical fruits

Chapter 11 Antioxidative effects of subtropical fruits, which are rich in anthocyanins

Chapter 12 Bioavailability efficacy of anthocyanins from various subtropical fruits

Dr. M. Selvamuthukumaran is presently Professor, Department of Food Science & Technology, Hamelmalo Agricultural College, Eritrea. He was a visiting Professor at Haramaya University, School of Food Science & Postharvest Technology, Institute of Technology, Dire Dawa, Ethiopia. He received his PhD in Food Science from Defence Food Research Laboratory affiliated to University of Mysore, India. His core area of research is processing of underutilized fruits for development of antioxidant rich functional food products. He has transferred several technologies to the Indian firms as an outcome of his research work. He received several awards and citations for his research work. He had published several international papers and book chapters in the area of antioxidants and functional foods. He has guided several national and international postgraduate students in the area of food science and technology.