Interest in anthocyanins has increased in the past few years, due to their potential health-promoting properties as dietary antioxidants, as well as their use as natural dyes. This book discusses ways of targeting the delivery of these compounds, through manipulation of exploitation mechanisms. It addresses all aspects from anthocyanin extraction, health benefits, and metabolism to specialized controlled release applications. This title serves as a reference to those specialising in pharmaceutical science, food engineering, food science or human health and nutrition.