Anthocyanidin

Category: Natural chemicals

Type

Voluntary

Introduction and description

 

Flavonoids are one of the major pigments in higher plants, together with chlorophylls and carotenoids. Though ca. 8,000 kinds of flavonoids have been reported in nature, anthocyanins, chalcones, aurones and some flavonols act as major flower pigments.

Anthocyanins (also anthocyans; from Greek: ἀνθός (anthos) = flower + κυανός (kyanos) = blue) are water-soluble vacuolar pigments that may appear red, purple, or blue.  They are odourless and nearly flavorless, contributing to taste as a moderately astringent sensation. Anthocyanins occur in all tissues of higher plants, including leaves, stems, roots, flowers, and fruits. 

Anthocyanins are derived from anthocyanidins by adding sugars.

Related observations

Healing observations

• Cherries, fungus and bacteria 007255
• Chocolate, Gingko biloba, bilberries and glaucoma 005654
• Effectively simultaneous naked-eye detection of Cu(II), Pb(II), Al(III) and Fe(III) using cyanidin extracted from red cabbage as chelating agent 017795
• Elderberry wine 006768
• Growth conditions, elemental accumulation and induced physiological changes in Chinese cabbage 017790
• Hydrangeas as chelators of aluminium in soil 017792
• Metal Complex Pigment Involved in the Blue Sepal Color Development of Hydrangea 017793
• Phytoestrogenic activity of blackcurrant (Ribes nigrum) anthocyanins is mediated through estrogen receptor alpha 017890
• Role of aluminum in red-to-blue color changes in Hydrangea macrophylla sepals 017794
• The influence of anthocyanins from Aronia melanocarpa on selected parameters of oxidative stress and microelements contents in men with hypercholesterolemia 017791