malvidin glycoside/vaccinium myrtillus

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Extracts from Vaccinium myrtillus L. fruits as a source of natural colorants: chemical characterization and incorporation in yogurts.

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The food industry is always seeking innovative approaches to maintain consumers' interest and increase their awareness towards the healthiness of diets. Therefore, much interest has been given to natural food additives, namely colourants. In this work, a bilberry extract was primarily characterized

Anthocyanin Profile in Berries of Wild and Cultivated Vaccinium spp. along Altitudinal Gradients in the Alps.

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Vaccinium spp. berries provide some of the best natural sources of anthocyanins. In the wild bilberry (Vaccinium myrtillus L.), a clear increasing trend in anthocyanin biosynthesis has been reported toward northern latitudes of Europe, but studies related to altitude have given contradictory

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