Anthocyanins - dietary natural products with a variety of bioactivities for the promotion of human and animal health
Andy Wai Kan Yeung, Magdalena Solka, Artur Jóźwik, Natalia Ksepka, Maima Matin, Dongdong Wang, Aleksandra Zielińska, ArunSundar MohanaSundaram, Anne Vejux, Amira Zarrouk, Devesh Tewari, Jarosław Olav Horbańczuk, Massimo Lucarini, Alessandra Durazzo, Imen Ghzaiel, Monika Michalczuk, Leila Rezig, Nikolay T. Tzvetkov, Farhan Bin Matin, Gérard Lizard, Anupam Bishayee, Hari Prasad Devkota, Amr El-Demerdash, Mladen Brnčić, Antonello Santini, Michel-Edwar Mickael, Olaf Horbańczuk, Anna Charuta, Karina Szafrańska, Ewa Małachowska, Marek Wieczorek, Bodrun Naher Siddiquea, Dalibor Hrg, Sara Frazzini, Luciana Rossi, Rajeev K. Singla, Anna Wieczorek, Małgorzata Łysek-Gładysinska, Siva Sai Chandragiri, Olga Adamska, Artur Stolarczyk, Justyna Klusek, Monika Szymańska-Czerwińska, Krzysztof Niemczuk, Monika Hejna, Patryk Sztandarski, Aneta Jaszczyk, Hanna Michnowska, Cyprian Tomasik, Bogumila Zima-Kulisiewicz, Joanna Marchewka, Michał Ławiński, Atanas G. Atanasov- General Veterinary
- Genetics
- Animal Science and Zoology
- Biotechnology
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.