top of page
Search

Anthocyanins


🪴 Eaten by most primitive humans, anthocyanins are essentially natural occurring compounds that largely produced colour to the fruit, vegetables, and plants. These compounds which derived its name from two Greek words which means plant and blue, anthocyanins are the colon pigments that make the raspberries red and the blueberries blue.


🪴 Anthocyanins are believed to have played a vital role in the high antioxidant activity levels that was observed in the blue and red vegetables and fruits. They are as well largely useful for the red colouring of the buds and young shoots as well as the purple-red colours of the autumn leaves. Such wonder with anthocyanins has been discovered with the result of close to 300 anthocyanins found during the study.


🪴 Generally, every vegetable and fruit has its respective anthocyanin profile. Such component of each fruit and vegetable provide a unique fingerprint. One of the best examples is that the red wine is composed of over 15 anthocyanin monomers, which are kinds of chemical compounds, in which the different proportions that largely rely on the type of the grape form the different shades of the wine’s colour.


🪴 Numerous studies also found that the intense light and low temperatures are favoured for the establishment of the anthocyanin pigments. All of plant materials are composed of a variety of pigments, and largely some of those change colour as the pH of the plant tissue is adjusted, particularly in the case of adding vinegar or other acids while cooking or processing. It is noted that the average anthocyanins are red in acid, violet in neutral, and blue in alkaline solution. With that, it is therefore better to add an acidic substance like the vinegar on the red food that is cooked such as the red cabbage, to prevent the food from turning purple.


🪴 There are naturally some factors that impart certain effects on the stability of the anthocyanins. One of those is heat and light sensitivity. With these factors, the anthocyanins pigments can easily deteriorate especially during the processing of fruits and vegetables. And in the presence of a high sugar concentration, the anthocyanins are rapidly destroyed which has led to the case in which processed foods containing bigger amounts of sugar or syrup would not have the same composition of anthocyanins than the unprocessed ones.


🪴 Anthocyanins, being widely distributed from flowers, to fruits, and to vegetables belong to a throng of plant compounds commonly known as flavonoids. These compounds are a subclass of plant polyphenols that may hold antioxidant capabilities and are being studied for their potential in cancer care.


🪴 From several studies conducted, it was found out that anthocyanins give certain influences on the human health conditions. It is believed that anthocyanins anti-inflammatory properties affect collagen and the nervous system. Also, there is potential for protecting both the large and small blood vessels from oxidative damage that are said to have deteriorations derived from a range of health conditions and such include extenuating micro-vessel damage from high blood sugar levels that is the main reason for diabetic complications.


With those facts, anthocyanins have certain positive effects on inflammation and collagen, and the nervous system, large and small blood vessels, diabetes, and in addition anthocyanins have a great potential for improving eyesight by other mechanisms. To learn more about how to control inflammation book a FREE consultation now!




With Kindness,

Denise

❌⭕️



0 views0 comments

Recent Posts

See All
bottom of page