Anthocyanin

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Anthocyanin

Anthocyanin (/ænθoʊˈkaɪnɪn/) is a type of flavonoid, a class of compounds with antioxidant effects. Found naturally in a number of foods, anthocyanins are the pigments that give red, purple, and blue plants their rich coloring. In addition to acting as antioxidants and fighting free radicals, anthocyanins may offer anti-inflammatory, anti-viral, and anti-cancer benefits.

Etymology

The term "anthocyanin" is derived from the Greek words anthos (flower) and kyanos (dark blue).

Related Terms

  • Flavonoid: A large family of polyphenolic compounds synthesized by plants that are common and widely distributed in the human diet with antioxidant effects.
  • Antioxidant: A substance that reduces damage due to oxygen, such as that caused by free radicals.
  • Free Radicals: Atoms or groups of atoms with an odd (unpaired) number of electrons and can be formed when oxygen interacts with certain molecules.
  • Anti-inflammatory: A drug or substance that reduces inflammation (redness, swelling, and pain) in the body.
  • Anti-viral: A substance that kills or inhibits the growth of viruses.
  • Anti-cancer: A substance that inhibits or prevents the proliferation of cancer.

See Also

External links

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