Anthocyanins
Anthocyanins
Anthocyanins (/ænθoʊˈkaɪnɪnz/, from Greek: ἀνθός (anthos) "flower" and κυανός (kyanos) "dark blue") are a type of flavonoid, a class of compounds with antioxidant effects found naturally in a number of foods.
Etymology
The term "anthocyanin" comes from the Greek words "anthos" meaning flower and "kyanos" meaning dark blue. This is due to the fact that anthocyanins are responsible for the blue, purple, red, and orange colors in many fruits, vegetables, and flowers.
Function
Anthocyanins belong to the group of compounds known as phytochemicals. They are responsible for the vivid colors in fruits and vegetables. They are powerful antioxidants and have been linked to a variety of health benefits, including reduced inflammation, improved vision, and reduced risk of heart disease.
Sources
Anthocyanins are found in high concentrations in many fruits and vegetables, including berries, grapes, cherries, red onions, and eggplants. They are also present in red wine and certain types of tea.
Health Benefits
Research has shown that anthocyanins have potential health benefits. They are powerful antioxidants that can help to neutralize harmful free radicals in the body. Some studies have suggested that they may help to reduce the risk of heart disease, improve vision, and reduce inflammation.
Related Terms
- Flavonoid: A large family of plant compounds that includes anthocyanins. Flavonoids are known for their antioxidant and anti-inflammatory effects.
- Phytochemical: A compound found in plants that is not required for basic human nutrition, but may have health benefits.
- Antioxidant: A substance that can neutralize harmful free radicals in the body.
External links
- Medical encyclopedia article on Anthocyanins
- Wikipedia's article - Anthocyanins
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