{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,18]],"date-time":"2026-03-18T02:40:47Z","timestamp":1773801647253,"version":"3.50.1"},"reference-count":336,"publisher":"MDPI AG","issue":"2","license":[{"start":{"date-parts":[[2020,1,23]],"date-time":"2020-01-23T00:00:00Z","timestamp":1579737600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100005856","name":"Faculdade de Ci\u00eancias e Tecnologia, Universidade Nova de Lisboa","doi-asserted-by":"publisher","award":["UID\/AGR\/00690\/2019"],"award-info":[{"award-number":["UID\/AGR\/00690\/2019"]}],"id":[{"id":"10.13039\/501100005856","id-type":"DOI","asserted-by":"publisher"}]},{"name":"FEDER-Interreg Espa\u00f1a-Portugal","award":["0377_Iberphenol_6_E"],"award-info":[{"award-number":["0377_Iberphenol_6_E"]}]},{"name":"FEDER-Interreg Espa\u00f1a-Portugal","award":["TRANSCoLAB 0612_TRANS_CO_LAB_2_P"],"award-info":[{"award-number":["TRANSCoLAB 0612_TRANS_CO_LAB_2_P"]}]},{"DOI":"10.13039\/501100008530","name":"European Regional Development Fund","doi-asserted-by":"publisher","award":["Mobilizador Norte-01-0247-FEDER-024479: ValorNatural"],"award-info":[{"award-number":["Mobilizador Norte-01-0247-FEDER-024479: ValorNatural"]}],"id":[{"id":"10.13039\/501100008530","id-type":"DOI","asserted-by":"publisher"}]},{"name":"USDA National Institute of Food and Agriculture and Hatch Appropriations","award":["Project #PEN04723 and Accession #1020664"],"award-info":[{"award-number":["Project #PEN04723 and Accession #1020664"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Antioxidants"],"abstract":"<jats:p>The current trend for substituting synthetic compounds with natural ones in the design and production of functional and healthy foods has increased the research interest about natural colorants. Although coloring agents from plant origin are already used in the food and beverage industry, the market and consumer demands for novel and diverse food products are increasing and new plant sources are explored. Fresh vegetables are considered a good source of such compounds, especially when considering the great color diversity that exists among the various species or even the cultivars within the same species. In the present review we aim to present the most common species of colored vegetables, focusing on leafy and fruit vegetables, as well as on vegetables where other plant parts are commercially used, with special attention to blue color. The compounds that are responsible for the uncommon colors will be also presented and their beneficial health effects and antioxidant properties will be unraveled.<\/jats:p>","DOI":"10.3390\/antiox9020097","type":"journal-article","created":{"date-parts":[[2020,1,23]],"date-time":"2020-01-23T10:36:02Z","timestamp":1579775762000},"page":"97","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":73,"title":["Grown to Be Blue\u2014Antioxidant Properties and Health Effects of Colored Vegetables. Part II: Leafy, Fruit, and Other Vegetables"],"prefix":"10.3390","volume":"9","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-3509-3190","authenticated-orcid":false,"given":"Francesco","family":"Di Gioia","sequence":"first","affiliation":[{"name":"Department of Plant Science, The Pennsylvania State University, University Park, PA 16802, USA"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2719-6627","authenticated-orcid":false,"given":"Nikolaos","family":"Tzortzakis","sequence":"additional","affiliation":[{"name":"Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, 3603 Lemesos, Cyprus"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1002-8651","authenticated-orcid":false,"given":"Youssef","family":"Rouphael","sequence":"additional","affiliation":[{"name":"Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, Italy"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8753-9521","authenticated-orcid":false,"given":"Marios C.","family":"Kyriacou","sequence":"additional","affiliation":[{"name":"Department of Vegetable Crops, Agricultural Research Institute, 1516 Nicosia, Cyprus"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4783-7257","authenticated-orcid":false,"given":"Shirley L.","family":"Sampaio","sequence":"additional","affiliation":[{"name":"Centro de Investiga\u00e7\u00e3o de Montanha (CIMO), Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus de Santa Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4910-4882","authenticated-orcid":false,"given":"Isabel","family":"C.F.R. Ferreira","sequence":"additional","affiliation":[{"name":"Centro de Investiga\u00e7\u00e3o de Montanha (CIMO), Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus de Santa Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0324-7960","authenticated-orcid":false,"given":"Spyridon A.","family":"Petropoulos","sequence":"additional","affiliation":[{"name":"Department of Agriculture, Crop Production and Rural Environment, University of Thessaly, 38446 N. 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