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<p>Anthocyanins are water-soluble pigments contained in numerous food plants. This study provides an overall quantitative literature analysis on anthocyanins. Bibliometric data were collected through the search string TOPIC = anthocyan*, which yielded 44,121 publications indexed within the Web of Science Core Collection. Term maps were generated using VOSviewer software to visualize frequently mentioned terms alongside their citation data. The literature has been growing fast since the 2000s and predominantly consists of original articles, with a ratio of 13.8:1 compared to reviews. The most productive author was Professor Victor de Freitas from the University of Porto, whereas the most productive countries were China and the United States. Many publications were published in food science &amp; technology and plant sciences journals. Frequently mentioned chemicals/chemical classes included anthocyanin, flavonoid, cyanidin, phenolic compound, and polyphenol. Recurring food items of the anthocyanin papers were grapes, many berries, and specific varieties of rice, maize, potato, and tomato.</p>
</abstract>

Anthocyanins are water-soluble pigments contained in numerous food plants. This study provides an overall quantitative literature analysis on anthocyanins. Bibliometric data were collected through the search string TOPIC = anthocyan*, which yielded 44,121 publications indexed within the Web of Science Core Collection. Term maps were generated using VOSviewer software to visualize frequently mentioned terms alongside their citation data. The literature has been growing fast since the 2000s and predominantly consists of original articles, with a ratio of 13.8:1 compared to reviews. The most productive author was Professor Victor de Freitas from the University of Porto, whereas the most productive countries were China and the United States. Many publications were published in food science & technology and plant sciences journals. Frequently mentioned chemicals/chemical classes included anthocyanin, flavonoid, cyanidin, phenolic compound, and polyphenol. Recurring food items of the anthocyanin papers were grapes, many berries, and specific varieties of rice, maize, potato, and tomato.

Anthocyanins - dietary natural products with a variety of bioactivities for the promotion of human and animal health

Faculty of Dentistry, The University of Hong Kong

Ludwig Boltzmann Institute Digital Health and Patient Safety, Medical University of Vienna

Institute of Genetics and Animal Biotechnology of the Polish Academy of Sciences

Department of Biotechnology, Institute of Natural Fibres and Medicinal Plants, National Research Institute

School of Pharmacy, Sathyabama Institute of Science and Technology

Laboratory LR12ES05; Lab-NAFS ‘Nutrition - Functional Food & Health’ Faculty of Medicine - University of Monastir & Univ Sousse

Department of Pharmacognosy and Phytochemistry, School of Pharmaceutical Sciences

Delhi Pharmaceutical Sciences and Research University

Department of Animal Breeding, Institute of Animal Sciences

Department of Biochemical Pharmacology and Drug Design, Institute of Molecular Biology “Roumen Tsanev”

Department of Pharmacy, East West University

Graduate School of Pharmaceutical Sciences, Kumamoto University

Faculty of Food Technology and Biotechnology, University of Zagreb

Department of Pharmacy, University of Napoli Federico II

Department of Technique and Food Product Development, Warsaw University of Life Sciences

Institute of Health, Faculty of Medical and Health Sciences, University of Siedlce

Department of Neurobiology, Faculty of Biology and Environmental Protection, University of Lodz

Department of Epidemiology and Preventive Medicine, School of Public Health and Preventive Medicine, Monash University

Department of Veterinary Medicine and Animal Sciences – DIVAS, University of Milan

Joint Laboratory of Artificial Intelligence for Critical Care Medicine

Department of Critical Care Medicine and Institutes for Systems Genetics

School of Pharmaceutical Sciences, Lovely Professional University

Division of Medical Biology, Institute of Biology

Department of Pathology University of Oklahoma Health Sciences Center Oklahoma City

Department of Ophthalmology, Collegium Medicum

Laboratory of Natural Products and Medicinal Chemistry (LNPMC), Center for Global Health Research

Animal Science Papers and Reports

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Anthocyanins are water-soluble pigments contained in numerous food plants. This study provides an overall quantitative literature analysis on anthocyanins....

Anthocyanins - dietary natural products with a variety of bioactivities for the promotion of human and animal health

Pubblicato online: 10 apr 2024

Pagine: 5 - 34

Accettato: 08 mar 2024

DOI: https://doi.org/10.2478/aspr-2023-0020

Parole chiave
anthocyanin, antioxidant, grape, (L.), bibliometrics, Web of Science, VOS viewer

© 2023 Andy Wai Kan Yeung et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Anthocyanins - dietary natural products with a variety of bioactivities for the promotion of human and animal health

Pubblicato online: 10 apr 2024

Pagine: 5 - 34

Accettato: 08 mar 2024

DOI: https://doi.org/10.2478/aspr-2023-0020

Parole chiaveanthocyanin, antioxidant, grape, (L.), bibliometrics, Web of Science, VOS viewer

© 2023 Andy Wai Kan Yeung et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Parole chiave
anthocyanin, antioxidant, grape, (L.), bibliometrics, Web of Science, VOS viewer