antocianidinas

Antocianidinas are a class of naturally occurring compounds that are types of flavonoids. They are responsible for the vibrant red, purple, and blue colors found in many fruits and vegetables, such as blueberries, blackberries, red cabbage, and cherries. Chemically, antocianidinas are based on the flavylium cation structure, which is a three-ring system. In their glycosylated form, where a sugar molecule is attached, they are known as anthocyanins, which are the pigments most commonly found in plants. The color displayed by anthocyanins is highly dependent on the pH of their environment; they tend to be red in acidic conditions, purple in neutral conditions, and blue or green in alkaline conditions.

These compounds have garnered interest for their potential health benefits, primarily attributed to their antioxidant properties. As antioxidants, they can help neutralize harmful free radicals in the body, which are implicated in various chronic diseases and the aging process. Research has explored their role in supporting cardiovascular health, improving vision, and potentially exhibiting anti-inflammatory and anti-cancer effects. However, it is important to note that while promising, much of the research is ongoing, and further studies are needed to fully understand the extent of these benefits in humans. Antocianidinas and anthocyanins are widely distributed in the plant kingdom, and their presence is a key factor in the visual appeal and nutritional value of many plant-based foods.