Anthocyanins
From Wikiwel
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.
| Food source | Anthocyanin content in mg per 100 g |
|---|---|
| Açaí | 320 |
| Blackcurrant | 190-270 |
| Chokeberry | 1,480<ref name=Wu>Template:Cite journal</ref> |
| Eggplant | 750 |
| Blood orange | ~200 |
| Marion blackberry | 317<ref>Template:Cite journal</ref> |
| Black raspberry | 589<ref name=Wada>Template:Cite journal</ref> |
| Raspberry | 365 |
| Wild blueberry | 558<ref>Template:Cite journal</ref> |
| Cherry | 350-400 |
| Redcurrant | 80-420 |
| Purple corn | 1,642<ref>Template:Cite journal</ref> |
