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.
The U.S. Pharmacopeia (USP) is pleased to announce 11 new proposed monographs for dietary supplements for public notice and comment.
A new study by scientists in the U.S. has found that red and blue foods are the best when it comes to fighting cancer.
Forget expensive moisturisers and cosmetic surgery, a compound found in the humble elderberry could give a natural boost to skin.
Components in grapes, including some newly identified ones, work together to dramatically inhibit an enzyme crucial to the proliferation of cancer cells, say scientists at the University of Illinois at Urbana-Champaign.
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