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Food plants rich in anthocyanins include the blueberry, raspberry, black rice, and black soybean, among many others that are red, blue, purple, or black. Some of the colors of autumn leaves are derived from anthocyanins. Anthocyanins belong to a parent class of molecules called flavonoids synthesized via the phenylpropanoid pathway.
Cyanidin is a natural organic compound. It is a particular type of anthocyanidin ( glycoside version called anthocyanins ). It is a pigment found in many red berries including grapes, bilberry, blackberry, blueberry, cherry, chokeberry, cranberry, elderberry, hawthorn, loganberry, açai berry and raspberry. [1]
Pelargonidin can be found in red geraniums (Geraniaceae). It is the predominant pigment causing the red coloration in the spathes of Philodendron (Araceae). The orange-coloured flowers of blue pimpernel ( Anagallis monelli, Myrsinaceae) have a higher concentration of pelargonidin pigment.
Anthocyanidins (flavonals) and Anthocyanins red wine, many red, purple or blue fruits and vegetables. Pelargonidin bilberry, raspberry, strawberry. Peonidin bilberry, blueberry, cherry, cranberry, peach. Cyanidin red apple & pear, bilberry, blackberry, blueberry, cherry, cranberry, peach, plum, hawthorn, loganberry, cocoa.
Proanthocyanidins are a class of polyphenols found in many plants, such as cranberry, blueberry, and grape seeds. Chemically, they are oligomeric flavonoids. Many are oligomers of catechin and epicatechin and their gallic acid esters. More complex polyphenols, having the same polymeric building block, form the group of tannins .
For example, honey; most legumes; fruits such as apples, blackberries, blueberries, cantaloupe, pomegranate, cherries, cranberries, grapes, pears, plums, raspberries, aronia berries, and strawberries (berries in general have high polyphenol content) and vegetables such as broccoli, cabbage, celery, onion and parsley are rich in polyphenols.
List of antioxidants in food. This is a list of antioxidants naturally occurring in food. Vitamin C and vitamin E – which are ubiquitous among raw plant foods – are confirmed as dietary antioxidants, whereas vitamin A becomes an antioxidant following metabolism of provitamin A beta-carotene and cryptoxanthin.
Carotenoid. Chemical structure of β- carotene, a common natural pigment. Carotenoids ( / kəˈrɒtɪnɔɪd /) are yellow, orange, and red organic pigments that are produced by plants and algae, as well as several bacteria, archaea, and fungi. [1] Carotenoids give the characteristic color to pumpkins, carrots, parsnips, corn, tomatoes, canaries ...
Brightly coloured fruits and vegetables are rich in anthocyanins. This makes sense intuitively because anthocyanins offer pigmentation to plants. Blackberries are the most anthocyanin-rich foods, containing 89-211 milligrams per 100 grams. [46]
Anthocyanidins are the aglycones of anthocyanins; they use the flavylium (2-phenylchromenylium) ion skeleton. Examples: cyanidin, delphinidin, malvidin, pelargonidin, peonidin, petunidin Anthoxanthins. Anthoxanthins are divided into two groups: