Anthocyanins
Anthocyanins are colored water-soluble pigments belonging to the phenolic group. The pigments are in glycosylated forms. These groups of pigments are responsible for red, purple, and blue colours in many fruits and vegetables.
Among the anthocyanin pigments, cyanidin-3-glucoside is the major anthocyanin found in most of the plants Cyanidin, delphinidin, pelargonidin, peonidin, malvidin, and petunidin are the most common anthocyanidins distributed in the plants.
The colored anthocyanin pigments have been traditionally used as a natural food colorant. The color and stability of these pigments are influenced by pH, light, temperature, and structure.
Food sources for Anthocyanins:
Different food groups containing anthocyanins include -
- Fruits, vegetables, cereals, nuts, and legumes
- Fruit-based beverages are obtained from wines and juices.
- Berries such as blackberry, blueberry, chokeberry, cranberry, elderberry, raspberry, strawberry, and many more.
- Vegetables like red cabbage, eggplant, radicchio, radishes, purple sweet potatoes, and thereof.
Here is why Anthocyanins are much needed -
Anthocyanins are rich in antioxidants and are thought to be anti-inflammatory and help boost the immune system.
Due to this property, anthocyanin-rich foods and supplements are often used in herbal medicine to treat a host of unrelated health conditions. These include colds, flu, heart disease, stroke, urinary tract infections, Alzheimer's disease, and even cancer. But the evidence supporting these claims is generally lacking.
To sum it up, Anthocyanin-rich foods are nutritious and an excellent part of a well-balanced diet.
