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Anthocyanins are water-soluble vacuolar pigments that may appear red, purple, or blue according to pH. They belong to a parent class of molecules called flavonoids synthesized via the phenylpropanoid pathway. Anthocyanins occur in all tissues of higher plants, including leaves, stems, roots, flowers, and fruits. Anthoxanthins are their clear, white to yellow counterparts occurring in plants. Anthocyanins are derivatives of anthocyanidins which include pendant sugars.

Anthocyanins are powerful antioxidants in vitro. This antioxidant property may be conserved even after the plant which produced the anthocyanin is consumed by another organism, possibly explaining why fruits and vegetables with colorful skins and pulp are considered nutritious. Research continues to be underway as to the potential range of health benefits from anthocyanins.
Alcohol-free berry wine could potentially reduce effects of Type 2 diabetes

Alcohol-free berry wine could potentially reduce effects of Type 2 diabetes

Blueberries, and berries in general, are among foods labeled as "diabetes superfoods" by the American Association of Diabetes. Food science researchers at the University of Illinois have found that fermenting berries may improve their antidiabetic potential even more. [More]
Bilberries can be utilised in food products to boost dietary fibre intake

Bilberries can be utilised in food products to boost dietary fibre intake

Bilberries - a unique part of the Nordic diet - could be utilised in higher amounts in food products to increase our dietary fibre intake. VTT Technical Research Centre of Finland Ltd took an interest in bilberry press cake and developed methods to use it as a dietary fibre source in tasty snacks. [More]
Genetically engineered mexican lime contains anthocyanins that has several potential benefits

Genetically engineered mexican lime contains anthocyanins that has several potential benefits

Anthocyanins, pigments that give plants their red, blue, or purple hues, are not typically produced in citrus fruits grown under tropical or subtropical conditions. Now, scientists have genetically engineered a lime that contains anthocyanins, which they say has several potential benefits. [More]
NUS scientists formulate recipe for making healthier bread

NUS scientists formulate recipe for making healthier bread

A team of food scientists from the National University of Singapore has successfully formulated a recipe for making healthier bread by adding a natural plant pigment, called anthocyanin, extracted from black rice. This new bread option gets digested at a slower rate - hence improving blood glucose control - and is high in antioxidants, among other health benefits. [More]
Research shows New Zealand blackcurrants are good for keeping us mentally young and agile

Research shows New Zealand blackcurrants are good for keeping us mentally young and agile

Research has shown that New Zealand blackcurrants are good for keeping us mentally young and agile, a finding that could have potential in managing the mental decline associated with aging populations, or helping people with brain disorders such as Parkinson's disease or depression. [More]
IDT supports unique bioengineering public outreach program

IDT supports unique bioengineering public outreach program

To help the general public understand how bioengineering is changing the world for the better, Integrated DNA Technologies (IDT) is supporting a unique public outreach program led by expert plant synthetic biologists at Revolution Bioengineering. [More]
Antioxidant in strawberries may help control cholesterol in blood, says study

Antioxidant in strawberries may help control cholesterol in blood, says study

A team of volunteers ate half a kilo of strawberries a day for a month to see whether it altered their blood parameters in any way. At the end of this unusual treatment, their levels of bad cholesterol and triglycerides reduced significantly, according to the analyses conducted by Italian and Spanish scientists. [More]
Look to heart shaped foods to protect heart

Look to heart shaped foods to protect heart

The crumbs from the Christmas cookies are gone and black-eyed peas, eaten on New Year to bring luck, are a distant memory. Declared American Heart Month with Valentine's Day smack dab in the middle, February is here. What to eat to keep your heart healthy? [More]
Prairie fruits hold promise as important source of nutrients for local and global populations

Prairie fruits hold promise as important source of nutrients for local and global populations

​Researchers working at the University of Saskatchewan have discovered new potential in prairie fruits, in particular, buffaloberry, chokecherry and sea buckthorn, according to a new study published today in the Canadian Journal of Plant Science. [More]
Tomatoes made more tasty and longer-lasting with purple GM varieties

Tomatoes made more tasty and longer-lasting with purple GM varieties

Tomatoes, said to be the world's most popular fruit, can be made both better-tasting and longer-lasting thanks to UK research with purple GM varieties. [More]
Eight ways to say ‘I love you’ from Loyola dietitian

Eight ways to say ‘I love you’ from Loyola dietitian

If you want to keep your true love's heart beating strong, Susan Ofria, clinical nutrition manager at Gottlieb Memorial Hospital, said the real food of love is dark chocolate and red wine. In moderation, red wine and dark chocolate are good health choices not just on Valentine's Day, but for any occasion. [More]
Berries help women beat heart attack risk

Berries help women beat heart attack risk

Regular consumption of anthocyanin-rich strawberries and blueberries may help prevent heart attacks in young women, suggest study findings. [More]
Berry wines may help people with diabetes decrease their blood sugar

Berry wines may help people with diabetes decrease their blood sugar

In evaluating the bioactive compounds of Illinois blueberry and blackberry wines, University of Illinois scientists have found compounds that inhibit enzymes responsible for carbohydrate absorption and assimilation. And that could mean a tasty way to help people with diabetes decrease their blood sugar. [More]
Study determines why blood oranges develop anthocyanin pigments

Study determines why blood oranges develop anthocyanin pigments

The anthocyanin pigments that provide the "blood" color of blood oranges are not produced in significant amounts unless the fruit is exposed to cold conditions during its development or post-harvest. No cold exposure means poor anthocyanin production and the loss of the entire crop. This means that blood oranges can be grown in many areas of the world, but they are most likely to be exposed to the correct temperature conditions in only a few regions, including their major area of production in Sicily. [More]
New research could make it easier to grow health-promoting blood oranges

New research could make it easier to grow health-promoting blood oranges

For the red pigmentation to develop, blood oranges normally require a period of cold as they ripen. The only place to reliably grow them on a commercial scale is in the Sicilian area of Italy around Mount Etna. Here, the combination of sun and cold/sunny days and warm nights provides ideal growing conditions. [More]
Red wine and dark chocolate are the real food of love

Red wine and dark chocolate are the real food of love

Forget the oysters and the champagne this Valentine's Day. If you want to keep your true love's heart beating strong, Susan Ofria, clinical nutrition manager at Gottlieb Memorial Hospital, said the real food of love is dark chocolate and red wine. [More]
Spoonful of black rice bran contains more health promoting anthocyanin antioxidants than blueberries

Spoonful of black rice bran contains more health promoting anthocyanin antioxidants than blueberries

Health conscious consumers who hesitate at the price of fresh blueberries and blackberries, fruits renowned for high levels of healthful antioxidants, now have an economical alternative, scientists reported here today at the 240th National Meeting of the American Chemical Society. It is black rice, one variety of which got the moniker "Forbidden Rice" in ancient China because nobles commandeered every grain for themselves and forbade the common people from eating it. [More]
Specially bred purple sweet potato with anti-cancer components

Specially bred purple sweet potato with anti-cancer components

A Kansas State University researcher is studying the potential health benefits of a specially bred purple sweet potato because its dominant purple color results in an increased amount of anti-cancer components. [More]
Black raspberries have chemopreventive potential

Black raspberries have chemopreventive potential

A study published in Cancer Prevention Research , a journal of the American Association for Cancer Research, identifies components of black raspberries with chemopreventive potential. [More]
Purple tomatoes the latest in the arsenal against cancer

Purple tomatoes the latest in the arsenal against cancer

British scientists have developed purple tomatoes which they believe may possibly help fight cancer. [More]
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