Anthocyanins are water-soluble vacuolar pigments, that may appear red, purple, or blue according to the pH. Anthocyanins are odorless and nearly flavorless, contributing to taste as a moderately astringent sensation. They occur in all tissues of higher plants, including leaves, stem, roots, flowers, and fruits.
What it does:
- Prevents tissue damage with its strong antioxidant properties
- Aids with diabetic patients, and reduces inflammation and bacterial inflammation
- Helps prevent cancer
- Slows down aging and neurological diseases
Examples of foods rich in anthocyanins:
Açaí fruit, eggplants, purple corn, purple cabbages, raspberries, redcurrants, red grapes, cherries, and blood oranges.
Did you know:
... That anthocyanins are also responsible for the redness in leafs during autumn? When the green chlorophyll in leaves break down, anthocyanins are produced, causing a reddish tint to the leaves.
No comments:
Post a Comment