Anthocyanins
From Wikiwel
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Anthocyanins or anthocyans are water-soluble vacuolar pigments that may appear red, purple, or blue depending on the pH. They belong to a parent class of molecules called flavonoids. They are odorless and nearly flavorless, contributing to taste as a moderately astringent sensation. Anthocyanins occur in all tissues of higher plants, including leaves, stems, roots, flowers, and fruits. Anthocyanins are derivatives of anthocyanidins, which include pendant sugars.
Special Precautions of Anthocyanins
Benefits and uses of Anthocyanins are
- reducing the oxidation of LDL cholesterol in your bloodstream
- preventing blood cells from sticking together
- preventing your arteries from constricting
- improving elasticity in your blood vessels
- keeping your blood pressure under control
- bolster your immune system
- increase your energy levels
- prevent osteoporosis
- combat premature aging
- improved mental clarity
- reduced risk of Alzheimer's and Parkinson's
- protection from cataracts and macular degeneration
- relief from night blindness
- protecting your cells from free radical damage
- replenishing vitamin C and E when they become oxidized
- normalizing your anti-inflammatory response
- protection against radiation and environmental pollutants
- reduced production of histamine and allergic reactions
- enhanced soft tissue healing
Food Sources
| Food source | Anthocyanin content in mg per 100 g |
|---|---|
| Acai | 320 |
| Blackcurrant | 190-270 |
| Chokeberry | 1,480 |
| Eggplant | 750 |
| Blood orange | ~200 |
| Marion blackberry | 317 |
| Black raspberry | 589 |
| Raspberry | 365 |
| Wild blueberry | 558 |
| Cherries | 350-400 |
| Redcurrant | 80-420 |
| Purple corn | 1,642 |
