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Anthocyanin-rich plants Anthocyanins give these pansies their dark purple pigmentation Coloration. In flowers, the coloration that is provided by anthocyanin accumulation may attract a wide variety of animal pollinators, while in fruits, the same coloration may aid in seed dispersal by attracting herbivorous animals to the potentially-edible fruits bearing these red, blue, or purple colors.
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. Red and Pink Roses (Rosa) obtain their color from this ...
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]
The following is a list of phytochemicals present in commonly consumed foods. This list is incomplete ; you can help by adding missing items . ( August 2008 )
Anthoxanthin. Anthoxanthins ( flavones and flavonols) [1] are a type of flavonoid pigments in plants. Anthoxanthins are water-soluble pigments which range in color from white or colorless to a creamy to yellow, often on petals of flowers. These pigments are generally whiter in an acid medium and yellowed in an alkaline medium.
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 .
Carrots, squash, broccoli, sweet potatoes, tomatoes (which gain their color from the compound lycopene ), kale, mangoes, oranges, seabuckthorn berries, wolfberries (goji), collards, cantaloupe, peaches and apricots are particularly rich sources of beta-carotene, the major provitamin A carotenoid. Vitamin C (ascorbic acid) is a water- soluble ...
This makes sense intuitively because anthocyanins offer pigmentation to plants. Blackberries are the most anthocyanin-rich foods, containing 89-211 milligrams per 100 grams. Other foods that are rich in this phytochemical include red onions, blueberries, bilberries, red cabbage, and eggplant.
Anthocyanidin. Anthocyanidins are common plant pigments, the aglycones of anthocyanins. They are based on the flavylium cation, [1] an oxonium ion, with various groups substituted for its hydrogen atoms. They generally change color from red through purple, blue, and bluish green as a function of pH . Anthocyanidins are an important subclass of ...
Bilberries and blueberries contain diverse anthocyanins, specifically anthocyanidins, including delphinidin and cyanidin glycosides. While blueberry fruit pulp is light green, bilberry is red or purple. The high anthocyanin content may cause staining of the fingers, lips, and tongue.