"The Royal Society of Chemistry (RSC) is a learned society (professional association) in the United Kingdom with the goal of ""advancing the chemical sciences"". It was formed in 1980 from the amalgamation of the Chemical Society, the Royal Institute of Chemistry, the Faraday Society, and the Society for Analytical Chemistry with a new Royal Charter and the dual role of learned society and professional body. At its inception, the Society had a combined membership of 34,000 in the UK and a further 8,000 abroad. The headquarters of the Society are at Burlington House, Piccadilly, London. It also has offices in Thomas Graham House in Cambridge (named after Thomas Graham, the first president of the Chemical Society) where RSC Publishing is based. The Society has offices in the United States at the University City Science Center, Philadelphia, in both Beijing and Shanghai, China and Bangalore, India. The organisation carries out research, publishes journals, books and databases, as well as hosting conferences, seminars and workshops. It is the professional body for chemistry in the UK, with the ability to award the status of Chartered Chemist (CChem) and, through the Science Council the awards of Chartered Scientist (CSci), Registered Scientist (RSci) and Registered Science Technician (RScTech) to suitably qualified candidates. The designation FRSC is given to a group of elected Fellows of the society who have made major contributions to chemistry and other interface disciplines such as biological chemistry. The names of Fellows are published each year in The Times (London). Honorary Fellowship of the Society (""HonFRSC"") is awarded for distinguished service in the field of chemistry.
Anthocyanins are interesting due to their potential health-promoting properties as dietary antioxidants. This book discusses ways of targeting the delivery of these compounds in the body through controlled release.
Interest in anthocyanins has increased in the past few years, due to their potential health-promoting properties as dietary antioxidants. Previously they were known as an important class of natural colorant, orange-red to blue-violet, found in fruits such as berries and in vegetables. This book discusses ways of targeting the delivery of these compounds, through manipulation of exploitation mechanisms. It addresses all aspects from extraction of anthocyanins from natural sources, their health benefits and metabolism to specialized controlled release applications. It will serve as a unique reference for those specializing in the fate of anthocyanins in the body (pharmacokinetics) and the research related to controlled release systems. It will provide an insight for pharmaceutical scientists, food engineers, food scientists and those interested in human health and nutrition.
Interest in anthocyanins has increased in the past few years, due to their potential health-promoting properties as dietary antioxidants. Previously they were known as an important class of natural colorant, orange-red to blue-violet, found in fruits such as berries and in vegetables. This book discusses ways of targeting the delivery of these compounds, through manipulation of exploitation mechanisms. It addresses all aspects from extraction of anthocyanins from natural sources, their health benefits and metabolism to specialized controlled release applications. It will serve as a unique reference for those specializing in the fate of anthocyanins in the body (pharmacokinetics) and the research related to controlled release systems. It will provide an insight for pharmaceutical scientists, food engineers, food scientists and those interested in human health and nutrition.
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Anthocyanins from Natural Sources: Exploiting Targeted Delivery for Improved Health
