Sunday, January 22, 2017

Anthocyanin rich vegetables

Anthocyanin is the red, blue-red, blue or purple pigment in vegetables such as red cabbage, red plums and rhubarb. It is also available in fruits such as blueberries, cherries and raspberries.

It is prevalent in buds and young shoots and is an underlying pigments of chlorophyll, that becomes apparent as a purplish pigment in autumn leaves when chlorophyll decomposes.

The color of the anthocyanins in these foods is affected by several factors including changes in pH that may occur during simmering.

Most studies on the effect of the initial processing operation on the anthocyanin ‘Lollo Rosso’ lettuce have found no significant changes. The anthocyanins of the vegetables in human diet have considerably more complex glycosyl moieties than those of the fruits.

The ‘average’ anthocyanin made from the 51 major anthocyanins occurring in vegetables has a molecular weight of 887.2 amu and consists of the anthocyanidin, 2.7 monosaccharide units and 0.9 aromatic acyl group
Anthocyanin rich vegetables
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