Anthoxanthin: Difference between revisions

Latest revision as of 10:47, 15 February 2025

A class of flavonoid compounds found in plants

Overview[edit]

Anthoxanthins are a type of flavonoid compound that are widely distributed in the plant kingdom. They are responsible for the yellow or cream coloration in many flowers and other plant parts. Anthoxanthins are water-soluble pigments and are found in the cell sap of plants.

Chemical Structure[edit]

Anthoxanthins belong to the larger group of polyphenols and are specifically classified as flavonoids. They are characterized by their phenolic structure, which consists of two aromatic rings (A and B) connected by a three-carbon bridge that forms a closed pyran ring (C). This structure is common to all flavonoids, but anthoxanthins are distinguished by the presence of hydroxyl groups and the absence of sugar moieties, which differentiates them from other flavonoids like anthocyanins.

Types of Anthoxanthins[edit]

Anthoxanthins can be further divided into several subcategories based on their specific chemical structures. These include:

Each of these subcategories has distinct properties and can be found in different plant species.

Biological Role[edit]

Anthoxanthins play several important roles in plants. They contribute to the coloration of flowers, which can attract pollinators. Additionally, they have antioxidant properties, which help protect plants from oxidative stress caused by environmental factors such as UV radiation and pollution.

Health Benefits[edit]

Anthoxanthins are of interest in human nutrition and health due to their potential antioxidant activity. They may help in reducing the risk of chronic diseases such as cardiovascular disease and certain types of cancer. Their role in human health is an active area of research.

Sources[edit]

Anthoxanthins are found in a variety of plant-based foods. Common sources include:

These foods are part of a healthy diet and contribute to the intake of beneficial flavonoids.

Related Pages[edit]

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-== Anthoxanthins ==
+{{short description|A class of flavonoid compounds found in plants}}
-'''Anthoxanthins''', a subset of the broader [[flavonoid]] class, play an integral role in the pigmentary, antioxidant, and nutritional attributes of numerous plants<ref>Zhao, D. Q., Han, C. X., Ge, J. T., & Tao, J. (2012). Isolation of a UDP-glucose: Flavonoid 5-O-glucosyltransferase gene and expression analysis of anthocyanin biosynthetic genes in herbaceous peony (Paeonia lactiflora Pall.). Electronic Journal of Biotechnology, 15(6). [https://doi.org/10.2225/vol15-issue6-fulltext-7]</ref>. Predominantly derived from [[flavone]]s and [[flavonol]]s, these water-soluble pigments significantly contribute to plant aesthetics and human health.
-=== Physical and Chemical Characteristics ===
+== Overview ==
-The range of colors expressed by anthoxanthins spans from white or colorless to creamy or yellow shades. Notably, the hue displayed by these pigments is highly contingent on the environmental pH:
+[[File:Chou-fleur_02.jpg|thumb|right|Cauliflower, a source of anthoxanthins]]
+'''Anthoxanthins''' are a type of [[flavonoid]] compound that are widely distributed in the plant kingdom. They are responsible for the yellow or cream coloration in many flowers and other plant parts. Anthoxanthins are water-soluble pigments and are found in the cell sap of plants.
-* Under acidic conditions, anthoxanthins manifest in whiter shades.
+== Chemical Structure ==
-* In an [[alkaline]] setting, they assume a more yellowish hue.
+Anthoxanthins belong to the larger group of [[polyphenols]] and are specifically classified as flavonoids. They are characterized by their [[phenolic]] structure, which consists of two aromatic rings (A and B) connected by a three-carbon bridge that forms a closed pyran ring (C). This structure is common to all flavonoids, but anthoxanthins are distinguished by the presence of hydroxyl groups and the absence of sugar moieties, which differentiates them from other flavonoids like [[anthocyanins]].
-Similar to [[anthocyanins]], anthoxanthins are acutely sensitive to color alterations when in the presence of minerals and metal ions. A notable consequence of this interaction is the pronounced darkening effect iron imparts on anthoxanthins, an observation that's particularly evident in food products.
+== Types of Anthoxanthins ==
+Anthoxanthins can be further divided into several subcategories based on their specific chemical structures. These include:
-=== Biological Significance and Applications ===
+* [[Flavones]]
-All flavonoids, including anthoxanthins, are recognized for their potent antioxidant properties. These molecules are adept at counteracting free radicals in biological systems, which may confer protective benefits against chronic ailments<ref>Williams, C. A., Grayer, R. J. (2004). Anthocyanins and other flavonoids. Natural Product Reports, 21(4), 539-573.</ref>. Given their nutritional significance, anthoxanthins have carved out a niche in [[nutrition]] science, underscoring the health advantages of a flavonoid-rich diet.
+* [[Flavonols]]
+* [[Flavanones]]
+* [[Flavanonols]]
-Furthermore, their captivating hues and documented health benefits have led to their incorporation as [[food additives]]. When utilized in food products, care is warranted due to their propensity for color alterations, especially in the presence of certain minerals and metal ions.
+Each of these subcategories has distinct properties and can be found in different plant species.
-=== Diversity and Notable Compounds ===
+== Biological Role ==
-Anthoxanthins are perceived to be more diverse in their chemical structures and derivatives compared to [[anthocyanins]]. A prominent member of the anthoxanthins is [[quercetin]], a molecule celebrated for its potential health advantages and ubiquity in an array of fruits, vegetables, and grains<ref>Panche, A. N., Diwan, A. D., & Chandra, S. R. (2016). Flavonoids: an overview. Journal of Nutritional Science, 5, e47.</ref>.
+Anthoxanthins play several important roles in plants. They contribute to the coloration of flowers, which can attract pollinators. Additionally, they have antioxidant properties, which help protect plants from oxidative stress caused by environmental factors such as UV radiation and pollution.
-== Conclusion ==
+== Health Benefits ==
-The multifaceted role of anthoxanthins in plant biochemistry, coupled with their promising health benefits for humans, renders them a compelling subject for both botanical and nutritional studies.
+Anthoxanthins are of interest in human nutrition and health due to their potential antioxidant activity. They may help in reducing the risk of chronic diseases such as [[cardiovascular disease]] and certain types of [[cancer]]. Their role in human health is an active area of research.
-==References==
+== Sources ==
-{{Reflist}}
+Anthoxanthins are found in a variety of plant-based foods. Common sources include:
-{{stub}}
-[[Category:Pungent flavors]]
+* [[Cauliflower]]
-[[Category:Nutrition]]
+* [[Onions]]
-[[Category:Glucosinolates]]
+* [[Potatoes]]
-{{Plant Pigments}}
+* [[Apples]]
-{{Flavonoids}}
+These foods are part of a healthy diet and contribute to the intake of beneficial flavonoids.
+== Related Pages ==
+* [[Flavonoid]]
+* [[Polyphenol]]
+* [[Antioxidant]]
+* [[Anthocyanin]]
-[[Category:Biological pigments]]
-[[Category:Organic pigments]]
-[[Category:PH indicators]]
-[[Category:Bioindicators]]
-[[Category:Nutrition]]
 [[Category:Flavonoids]]
+[[Category:Plant pigments]]