Difference between revisions of "Anthocyanins"

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(Created page with "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 [[flavo...")
 
 
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See also :
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*[[flavonoids]]
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* [[Resveratrol]]
 
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.
 
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.
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==Special Precautions of Anthocyanins==
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==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
  
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{| cellpadding="5" cellspacing="2" style="margin:10px; border:1px solid #aaa; float:right;"
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==Food Sources==
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{| cellpadding="5" cellspacing="2" style="margin:10px; border:1px solid #aaa; float:left;"
 
|- style="background:#dfdfdf;"
 
|- style="background:#dfdfdf;"
 
! Food source || Anthocyanin content <br />in mg per 100 g
 
! Food source || Anthocyanin content <br />in mg per 100 g
 
|- style="background:#eee;"
 
|- style="background:#eee;"
−
|[[Açaí]] || 320
+
|[[Acai]] || 320
 
|- style="background:#eee;"
 
|- style="background:#eee;"
 
|[[Blackcurrant]] || 190-270
 
|[[Blackcurrant]] || 190-270
 
|- style="background:#eee;"
 
|- style="background:#eee;"
−
|[[Chokeberry]] || 1,480<ref name=Wu>{{Cite journal |author= Wu X, Gu L, Prior RL, McKay S |title= Characterization of anthocyanins and proanthocyanidins in some cultivars of Ribes, Aronia, and Sambucus and their antioxidant capacity |journal= Journal of Agricultural and Food Chemistry |volume= 52 |issue= 26 |pages= 7846–56 |year= 2004 |month= December |pmid= 15612766 |doi= 10.1021/jf0486850}}</ref>
+
|[[Chokeberry]] || 1,480
 
|- style="background:#eee;"
 
|- style="background:#eee;"
 
|[[Eggplant]] || 750
 
|[[Eggplant]] || 750
 
|- style="background:#eee;"
 
|- style="background:#eee;"
−
|[[Blood orange]] || ~200
+
|Blood orange || ~200
 
|- style="background:#eee;"
 
|- style="background:#eee;"
−
|Marion [[blackberry]] || 317<ref>{{Cite journal |author= Siriwoharn T, Wrolstad RE, Finn CE, Pereira CB |title= Influence of cultivar, maturity, and sampling on blackberry (Rubus L. Hybrids) anthocyanins, polyphenolics, and antioxidant properties |journal= Journal of Agricultural and Food Chemistry |volume= 52 |issue= 26 |pages= 8021–30 |year= 2004 |month= December |pmid= 15612791 |doi= 10.1021/jf048619y}}</ref>
+
|Marion [[blackberry]] || 317
 
|- style="background:#eee;"
 
|- style="background:#eee;"
−
|[[Black raspberry]] || 589<ref name=Wada>{{Cite journal |author= Wada L, Ou B |title= Antioxidant activity and phenolic content of Oregon caneberries |journal= Journal of Agricultural and Food Chemistry |volume= 50 |issue= 12 |pages= 3495–500 |year= 2002 |month= June |pmid= 12033817 |doi= 10.1021/jf011405l}}</ref>
+
|[[Black raspberry]] || 589
 
|- style="background:#eee;"
 
|- style="background:#eee;"
 
|[[Raspberry]] || 365
 
|[[Raspberry]] || 365
 
|- style="background:#eee;"
 
|- style="background:#eee;"
−
|Wild [[blueberry]] || 558<ref>{{Cite journal|author=Hosseinian FS, Beta T |title=Saskatoon and wild blueberries have higher anthocyanin contents than other Manitoba berries |journal=Journal of Agricultural and Food Chemistry |volume=55 |issue=26 |pages=10832–8 |year=2007 |month=December |pmid=18052240 |doi=10.1021/jf072529m}}</ref>
+
|Wild [[blueberry]] || 558
 
|- style="background:#eee;"
 
|- style="background:#eee;"
−
|[[Cherry]] ||350-400
+
|[[Cherries]] ||350-400
 
|- style="background:#eee;"
 
|- style="background:#eee;"
 
|[[Redcurrant]] || 80-420
 
|[[Redcurrant]] || 80-420
 
|- style="background:#eee;"
 
|- style="background:#eee;"
−
<!-- |red [[grape]] || 888<ref>{{Cite journal |author= Muñoz-Espada AC, Wood KV, Bordelon B, Watkins BA |title= Anthocyanin quantification and radical scavenging capacity of Concord, Norton, and Marechal Foch grapes and wines |journal= Journal of Agricultural and Food Chemistry |volume= 52 |issue= 22 |pages= 6779–86 |year= 2004 |month= November |pmid= 15506816 |doi= 10.1021/jf040087y}}</ref>
+
<!-- |red [[grape]] || 888
 
|- style="background:#eee;"
 
|- style="background:#eee;"
 
|red [[wine]] || 24-35 -->
 
|red [[wine]] || 24-35 -->
 
|- style="background:#eee;"
 
|- style="background:#eee;"
−
|[[Purple corn]] || 1,642<ref>{{Cite journal |author= Lieberman S |title= The antioxidant power of purple corn: a research review |journal= Alternative & Complementary Therapies |volume= 13 |issue= 2 |pages= 107–110 |year= 2007 |doi= 10.1089/act.2007.13210}}</ref>
+
|[[Purple corn]] || 1,642
 
|}
 
|}
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[[Category:Treatments]]
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[[Category:X]]

Latest revision as of 02:01, 26 January 2013

See also :

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
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