Research Notes on Anthocyanins
Anthocyanins (from Greek: ἀνθός (anthos) = flower + κυανός (kyanos) = blue) 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....read more from Wikipedia
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Top Resources on Anthocyanins
- The Linus Pauling Institute: The Possible Health Benefits of Anthocyanin Pigments and Polyphenolics
- MedoPeida: Anthocyanins in Purple, Blue and Red Foods Fight Colon Cancer
- NutraIngredients: Anthocyanins' Anti-inflammatory Properties Probed (July 26, 2007)
- Maize Genetics Cooperation Newsletter: Anthocyanins Protect DNA from UV Damage
- Nutrition Science News: Anthocyanins
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Research Notes References
- ↑ The Linus Pauling Institute: The Possible Health Benefits of Anthocyanin Pigments and Polyphenolics
- ↑ Nutrition Science News: Anthocyanins
- ↑ MedoPeida: Anthocyanins in Purple, Blue and Red Foods Fight Colon Cancer
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- Contributor: Chris Miller
- Reviewer: Nicole Kinsey
- Supervised by: The OrganizedWisdom Physician Review Team
- Last update: Oct. 1, 2008
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