Bioprospecting and strategies for industrial utilization of anthocyanins and other flavonoids from plants

Anthocyanin pigment content plays a critical role in the colour quality of many fresh and processed fruits and vegetables. As food additive anthocyanins are collectively labelled E 163. In recent years there has been intense interests in the anthocyanin/f lavonoid content in food, wine and nutraceuticals caused by possible health benefits such as reduction of coronary heart disease, improved visual acuity, antioxidant and anticancer activity. The restricted knowledge about anthocyanins chemistry and divers ity limits their application potential. The major aim of this project is to enhance the commercial value of anthocyanins and other flavonoids by filing at least two patents, and increase the knowledge about these compounds. The results are directed towards colorant and nutraceutical/pharmaceuti cal industries. The project comprises of collection of Norwegian and African plant material, a complete isolation and structure elucidation scheme for novel compounds, an isolation scale which facilitates chemical examination, chemical modification, theoretical modelling and an extensive test program. The project leader and his collaborators have previously published patents and novel compounds, and created new industry based on various anthocyanins from diverse plant sources.