Anthoxanthins are a type of flavonoid pigments in plants. They are water-soluble pigments which range in color from colorless, white, creamy, to yellow. They are generally whiter in an acid medium and yellower in an alkaline medium, and are very sensitive to minerals and metal ions present in the soil. As with other flavonoids, anthoxanthins are good antioxidants.
What it does:
- Prevents tissue damage caused by free radicals
- Anti-inflammatory properties ensure healthy cell life
- Helps cut down risks of cancer due to its anti-carcinogenic ability
Examples of foods rich in anthoxanthins:
White fruits and vegetables such as bananas, cauliflowers, cucumbers, mushrooms, soybeans, and yellows ones such as pineapples, mangoes, and yellow bell peppers.
Did you know:
... That anthoxanthins are often used as food additives? Darkening anthoxanthins with iron is particularly prominent in food products.
No comments:
Post a Comment