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	~~'''Anthocyanins''' are 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. In herbal medicine, anthocyanin-rich substances have long been used to treat a number of conditions, including high blood pressure, colds, and urinary tract infections.		{{Short description\|A class of compounds with antioxidant properties found in plants}}
			{{Use dmy dates\|date=October 2023}}

	~~== Sources~~ of ~~Anthocyanins ==~~		'''Anthocyanins''' are a class of [[flavonoids]] that are responsible for the red, purple, and blue colors in many fruits, vegetables, and flowers. These pigments are water-soluble and are found in the [[vacuole]] of plant cells. Anthocyanins play a significant role in plant physiology and have been studied for their potential health benefits in humans.
	~~Anthocyanins~~ are ~~found in high concentrations in blackberries~~, ~~blueberries, cherries, raspberries~~, and ~~strawberries, as well as~~ in ~~grapes and red wine. Other sources include black currants~~, ~~purple corn~~, and ~~elderberries~~. ~~The color of~~ the ~~anthocyanins is dependent on the pH~~ of ~~the solution they are~~ in~~, which is why the same~~ plant ~~can~~ have ~~parts that are red, purple, or blue~~.

	== ~~Health Benefits~~ ==		==Structure and Biosynthesis==
	~~Research suggests that anthocyanins may help fend off certain health conditions. Here~~ are ~~some~~ of the ~~potential health benefits:~~		Anthocyanins are glycosides of anthocyanidins, which are derived from the [[flavonoid]] biosynthetic pathway. The basic structure of an anthocyanin consists of an anthocyanidin aglycone linked to one or more sugar molecules. The most common sugars attached to anthocyanidins are glucose, rhamnose, and galactose.

	~~=== Heart Disease ===~~		The biosynthesis of anthocyanins begins with the amino acid [[phenylalanine]], which is converted into [[cinnamic acid]] by the enzyme [[phenylalanine ammonia-lyase]]. This is followed by a series of enzymatic reactions that lead to the formation of the anthocyanidin structure. The final step involves the attachment of sugar molecules, which increases the solubility and stability of the pigment.
	~~Some studies have found that a higher intake~~ of anthocyanins is ~~associated with a lower risk of~~ [[~~heart attack~~]]. ~~Anthocyanins may help reduce inflammation~~ and ~~improve cholesterol levels, both~~ of ~~which are linked to heart disease~~.

	==~~= Cancer Prevention =~~==		==Functions in Plants==
	~~Laboratory studies have shown that anthocyanins may help inhibit the growth of cancer cells. While these findings are promising~~, ~~more research is needed to understand how anthocyanins may affect cancer in humans.~~		Anthocyanins serve several functions in plants, including:

	~~=== Cognitive Function ===~~		* '''Attracting pollinators''': The vibrant colors of anthocyanins attract [[pollinators]] such as bees and butterflies, aiding in the reproductive process of flowering plants.
	~~There is also some evidence that~~ anthocyanins ~~can help improve cognitive function and protect against~~ [[~~neurodegenerative diseases~~]]. ~~This is thought to be due to their antioxidant properties~~, ~~which~~ can ~~help reduce inflammation in~~ the ~~brain~~.		* '''Protection against UV radiation''': Anthocyanins absorb ultraviolet light, protecting plant tissues from damage caused by excessive sunlight.
			* '''Defense against herbivores and pathogens''': The presence of anthocyanins can deter herbivores and inhibit the growth of certain pathogens.

	== ~~Potential Side Effects~~ ==		==Sources of Anthocyanins==
	~~While anthocyanins~~ are ~~generally considered safe, consuming them~~ in ~~extremely high amounts may cause adverse effects in some people. It's important to consume anthocyanin-rich foods as part~~ of ~~a balanced diet.~~		Anthocyanins are abundant in a variety of fruits and vegetables, including:

	~~== Conclusion ==~~		* '''Berries''': [[Blueberries]], [[blackberries]], [[raspberries]], and [[strawberries]] are rich sources of anthocyanins.
	~~Anthocyanins are powerful plant~~ pigments ~~with potential health benefits, including antioxidant and anti-inflammatory effects~~. ~~While more research is needed to fully understand their effects~~, ~~incorporating anthocyanin-rich foods into your diet~~ is a ~~tasty way~~ to ~~potentially boost your health~~.		* '''Grapes''': Both red and purple grapes contain significant amounts of these pigments.
			* '''Red cabbage''': Known for its deep purple color, red cabbage is a vegetable high in anthocyanins.
			* '''Eggplant''': The skin of eggplants contains anthocyanins, contributing to its dark purple hue.

	[[~~Category~~:~~Biochemistry]]~~		[[File:Blueberries.jpg\|thumb\|right\|Blueberries are a rich source of anthocyanins.]]
	~~[[Category:Nutrition]]~~
	~~[[Category:Phytochemicals~~]]

	~~{{Nutrition-stub}}~~		==Health Benefits==
	~~<gallery>~~		Anthocyanins have been studied for their potential health benefits, which include:
	~~File:Purplec.png\|Anthocyanin~~
	~~File~~:~~orange_violet_pansies~~.~~jpg\|Orange and violet pansies~~		* '''Antioxidant properties''': Anthocyanins can neutralize free radicals, reducing oxidative stress and potentially lowering the risk of chronic diseases.
	~~File~~:~~Spectra_Chlorophyll_ab_oenin_(1).PNG\|Spectra of Chlorophyll a, b~~, and ~~oenin~~		* '''Anti-inflammatory effects''': These compounds may help reduce inflammation, which is linked to various health conditions such as [[cardiovascular disease]] and [[arthritis]].
	~~File:Red_cabbage_cross_section_02~~.~~jpg\|Red cabbage cross section~~		* '''Improved vision''': Some studies suggest that anthocyanins can enhance visual acuity and protect against age-related eye disorders.
	~~File~~:~~Aroniabär_-_(Aronia_melanocarpa)_-_Ystad~~-~~2021~~.~~jpg\|Aronia melanocarpa~~
	File:~~Vaccinium_uliginosum_Autumn_leaf_color_and_Fruits~~.jpg\|~~Vaccinium uliginosum autumn leaf color and fruits~~		==Related Pages==
	~~File:Anthocyanidine.svg~~\|~~Anthocyanidine structure~~		* [[Flavonoid]]
	~~File:Indicateur_chou_rouge.jpg~~\|Red cabbage ~~indicator~~		* [[Antioxidant]]
	~~File~~:~~BlueTomato.jpg\|Blue tomato~~		* [[Phenolic compound]]
	~~File~~:~~Blood_orange_sliced.jpg\|Blood orange sliced~~		* [[Plant pigment]]
	~~</gallery>~~
			[[File:Red cabbage.jpg\|thumb\|left\|Red cabbage is high in anthocyanins, giving it a distinctive color.]]

			[[Category:Flavonoids]]
			[[Category:Plant pigments]]
			[[Category:Antioxidants]]

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2025-02-18T12:19:09Z

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	{{Nutrition-stub}}		{{Nutrition-stub}}
			<gallery>
			File:Purplec.png\|Anthocyanin
			File:orange_violet_pansies.jpg\|Orange and violet pansies
			File:Spectra_Chlorophyll_ab_oenin_(1).PNG\|Spectra of Chlorophyll a, b, and oenin
			File:Red_cabbage_cross_section_02.jpg\|Red cabbage cross section
			File:Aroniabär_-_(Aronia_melanocarpa)_-_Ystad-2021.jpg\|Aronia melanocarpa
			File:Vaccinium_uliginosum_Autumn_leaf_color_and_Fruits.jpg\|Vaccinium uliginosum autumn leaf color and fruits
			File:Anthocyanidine.svg\|Anthocyanidine structure
			File:Indicateur_chou_rouge.jpg\|Red cabbage indicator
			File:BlueTomato.jpg\|Blue tomato
			File:Blood_orange_sliced.jpg\|Blood orange sliced
			</gallery>

Prab: CSV import

2024-03-22T00:21:55Z

CSV import

New page

'''Anthocyanins''' are 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. In herbal medicine, anthocyanin-rich substances have long been used to treat a number of conditions, including high blood pressure, colds, and urinary tract infections.

== Sources of Anthocyanins ==
Anthocyanins are found in high concentrations in blackberries, blueberries, cherries, raspberries, and strawberries, as well as in grapes and red wine. Other sources include black currants, purple corn, and elderberries. The color of the anthocyanins is dependent on the pH of the solution they are in, which is why the same plant can have parts that are red, purple, or blue.

== Health Benefits ==
Research suggests that anthocyanins may help fend off certain health conditions. Here are some of the potential health benefits:

=== Heart Disease ===
Some studies have found that a higher intake of anthocyanins is associated with a lower risk of [[heart attack]]. Anthocyanins may help reduce inflammation and improve cholesterol levels, both of which are linked to heart disease.

=== Cancer Prevention ===
Laboratory studies have shown that anthocyanins may help inhibit the growth of cancer cells. While these findings are promising, more research is needed to understand how anthocyanins may affect cancer in humans.

=== Cognitive Function ===
There is also some evidence that anthocyanins can help improve cognitive function and protect against [[neurodegenerative diseases]]. This is thought to be due to their antioxidant properties, which can help reduce inflammation in the brain.

== Potential Side Effects ==
While anthocyanins are generally considered safe, consuming them in extremely high amounts may cause adverse effects in some people. It's important to consume anthocyanin-rich foods as part of a balanced diet.

== Conclusion ==
Anthocyanins are powerful plant pigments with potential health benefits, including antioxidant and anti-inflammatory effects. While more research is needed to fully understand their effects, incorporating anthocyanin-rich foods into your diet is a tasty way to potentially boost your health.

[[Category:Biochemistry]]
[[Category:Nutrition]]
[[Category:Phytochemicals]]

{{Nutrition-stub}}

← Older revision		Revision as of 12:19, 18 February 2025
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	{{Nutrition-stub}}		{{Nutrition-stub}}
			<gallery>
			File:Purplec.png\|Anthocyanin
			File:orange_violet_pansies.jpg\|Orange and violet pansies
			File:Spectra_Chlorophyll_ab_oenin_(1).PNG\|Spectra of Chlorophyll a, b, and oenin
			File:Red_cabbage_cross_section_02.jpg\|Red cabbage cross section
			File:Aroniabär_-_(Aronia_melanocarpa)_-_Ystad-2021.jpg\|Aronia melanocarpa
			File:Vaccinium_uliginosum_Autumn_leaf_color_and_Fruits.jpg\|Vaccinium uliginosum autumn leaf color and fruits
			File:Anthocyanidine.svg\|Anthocyanidine structure
			File:Indicateur_chou_rouge.jpg\|Red cabbage indicator
			File:BlueTomato.jpg\|Blue tomato
			File:Blood_orange_sliced.jpg\|Blood orange sliced
			</gallery>

Anthocyanin - Revision history

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