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.
Montmorency tart cherries reduced systolic blood pressure, insulin levels and insulin concentrations in adults with metabolic syndrome participating in a small pilot study published in the Journal of Functional Foods.
Scientists have overcome a major obstacle in the development of 3D printed tissue that can be used to replaced damaged or diseased organs.
Scientists at the University of Illinois have developed new hybrids of purple corn containing different combinations of phytochemicals that may fight obesity, inflammation and diabetes, a new study in mice indicates.
Daily consumption of the berries over the course of a month was associated with improved blood vessel function and a lowering of systolic blood pressure.
The genus Rosa from family Rosaceae is one of the most widespread species from the family. One species, rose hip, is known as a good source of different types of micronutrients and phytochemicals such as phenolic acids, tannins, and flavonoids. It is known as a traditional treatment in folk medicine.
Whether they're trying to hide some gray or embrace a new or quirky color, people adore hair dyes. But some of these dyes may be harmful to humans and the environment.
A type of flavonoid found in dark-pigmented fruits like red grapes and blueberries may slow the lung function decline that occurs with aging, according to new research presented at the ATS 2018 International Conference.
Naturally occurring pigments in berries, also known as anthocyanins, increase the function of the sirtuin 6 enzyme in cancer cells, a new study from the University of Eastern Finland shows. The regulation of this enzyme could open up new avenues for cancer treatment. The findings were published in Scientific Reports.
Initial findings from several studies - including both human subjects and animals - on the potential health benefits of red raspberries were presented earlier this year at the 2017 Experimental Biology conference in Chicago.
The next time you walk down the produce aisle of your grocery store, you may want to reach for red onions if you are looking to fight off cancer.
Anthocyanins, plant pigments known for their health-promoting properties, are in demand for medicinal and industrial uses. Anthocyanins have become sought-after natural products, but the small number of plants that naturally produce anthocyanins has limited their widespread use.
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.
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.
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.
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.
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.
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.
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.
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?
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.