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Chapter 01 Anthocyanin profile of various subtropical fruits Chapter 02 Chemical properties of anthocyanins sourced from different subtropical fruits Chapter 03 Extraction of anthocyanins from subtropical fruits by using thermal processing methods Chapter 04 Extraction of anthocyanins from subtropical fruits by using non- thermal processing methods Chapter 05 Commercial production of anthocyanins from sub-tropical fruits Chapter 06 A short glimpse on synthetic and natural anthocyanins obtained from various sub-tropical fruits Chapter 07 Natural Anthocyanin from subtropical fruits for cancer prevention Chapter 08 Natural Anthocyanin from subtropical fruits for cardiac disease prevention Chapter 09 Natural Anthocyanin from subtropical fruits for hypertension Chapter 10 Anti-inflammatory properties of natural anthocyanins obtained from subtropical fruits Chapter 11 Antioxidative effects of subtropical fruits, which are rich in anthocyanins Chapter 12 Bioavailability efficacy of anthocyanins from various subtropical fruits |