ANTHOCYANINS AS FUNCTIONAL FOOD COMPONENTS

Anthocyanins as functional food components

Among the natural pigments, anthocyanins are assumed to represent one of the most studied groups.Starting with the first studies on the physicochemical properties of anthocyanins carried out in the 17th century by British naturalist Robert Boyle, the science about these unique compounds has progressed substantially.To date, the structure and functi

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EUREKA study – the evaluation of real-life use of a biophotonic system in chronic wound management: an interim analysis

Marco Romanelli,1 Alberto Piaggesi,2 Giovanni Scapagnini,3 Valentina Dini,1 Agata Janowska,1 Elisabetta Iacopi,2 Carlotta Scarpa,4 Stéphane Fauverghe,5 Franco Bassetto4 1Wound Healing Research Unit, Division of Dermatology, School of Medicine, University of Pisa, Pisa, 2Diabetic Foot Section, Department of Medicine, University of Pisa, Pisa,

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