Cyanidin
Cyanidin
Cyanidin (pronounced: sigh-AN-ih-din) is a natural organic compound that belongs to the class of Anthocyanins. It is one of the most common anthocyanins and is responsible for the red, purple, and blue hues found in many fruits and vegetables.
Etymology
The term "Cyanidin" is derived from the Greek word "kyanos", meaning dark blue, and the suffix "-idin", which is commonly used in the naming of anthocyanins.
Related Terms
- Anthocyanins: A class of pigments responsible for the red, purple, and blue colors in many fruits and vegetables.
- Flavonoids: A large family of plant compounds that includes anthocyanins and is known for its antioxidant properties.
- Phenolic compounds: A class of chemical compounds that includes anthocyanins and flavonoids, characterized by the presence of phenol structures.
- Antioxidants: Substances that can prevent or slow damage to cells caused by free radicals, unstable molecules that the body produces as a reaction to environmental and other pressures.
Usage
Cyanidin, like other anthocyanins, is used in the food industry as a natural colorant. In addition to its coloring properties, cyanidin has been studied for its potential health benefits. Research suggests that it may have antioxidant, anti-inflammatory, and anti-cancer properties.
See Also
External links
- Medical encyclopedia article on Cyanidin
- Wikipedia's article - Cyanidin
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