- Anthocyanidins are a class of flavonoids responsible for the red, blue, and purple pigments in many fruits, vegetables, and flowers. They are the aglycone (sugar-free) forms of anthocyanins and are known for their strong antioxidant properties.
Contents
How are they Made?
Anthocyanidins are synthesized in plants through the flavonoid biosynthetic pathway. They are derived from flavanones, which undergo enzymatic modifications, including hydroxylation and glycosylation, to form compounds such as cyanidin, delphinidin, and pelargonidin.
Uses
Food Production
- Found in berries, grapes, red cabbage, and other deeply pigmented foods.
- Used as natural food colorants due to their vibrant hues.
- Contribute to the flavor and antioxidant properties of plant-based foods.
Pharmaceuticals
- Studied for their potential role in cardiovascular and cognitive health.
- Used in dietary supplements for their antioxidant and anti-inflammatory effects.
- Investigated for potential protective benefits against oxidative stress-related diseases.
Cosmetics
- Incorporated into skincare products for their antioxidant and anti-aging properties.
- Used in hair and skin formulations for their purported protective effects against UV damage.
Key Facts
- Anthocyanidins are water-soluble pigments found in plant cell vacuoles.
- The color of anthocyanidins depends on pH, appearing red in acidic conditions and blue in alkaline conditions.
- Cyanidin, delphinidin, and malvidin are among the most common anthocyanidins.
- They are more unstable than their glycosylated forms, anthocyanins, which provide longer-lasting color in food applications.
Health Benefits and Safety
Potential Health Benefits
- May support cardiovascular health by promoting healthy blood circulation.
- Could help reduce oxidative stress and inflammation.
- May contribute to brain health and cognitive function.
Possible Side Effects
- No known adverse effects from natural food sources.
- High doses from supplements may cause digestive discomfort.