Anthocyanins are colored, water-soluble phenolic pigments responsible for red, purple, and blue coloration in many fruits and vegetables. The review frames them as natural food colorants and potential health-relevant nutraceutical ingredients.
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anthocyanins
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Anthocyanin pigments have been traditionally used as natural food colorants.
Anthocyanins are colored water-soluble pigments in glycosylated forms belonging to the phenolic group.
Cell culture studies, animal models, and human clinical trials are summarized as showing that anthocyanidins and anthocyanins possess antioxidative and antimicrobial activities, improve visual and neurological health, and protect against various non-communicable diseases.
Cyanidin-3-glucoside is described as the major anthocyanin found in most plants.
The review attributes protective effects of anthocyanidins and anthocyanins to potent antioxidant properties and involvement of free-radical scavenging, cyclooxygenase, mitogen-activated protein kinase, and inflammatory cytokine signaling pathways.
Chromatography has been largely applied in extraction, separation, and quantification of anthocyanins.
Anthocyanins appear red under acidic conditions and turn blue as pH increases.
Anthocyanin color and stability are influenced by pH, light, temperature, and structure.