antocianine

Anthocyanins are a family of water-soluble flavonoid pigments that give many fruits, vegetables, and flowers their red, purple, and blue colors. They are glycosides of anthocyanidins and are produced through the plant flavonoid biosynthetic pathway. Anthocyanins are widespread in plant tissues, where they can accumulate in the vacuoles of cells.

Common aglycones (anthocyanidins) include cyanidin, delphinidin, pelargonidin, peonidin, malvidin, and petunidin. Anthocyanins are typically 3-O-glycosides of these aglycones, linked to sugars such as glucose, rhamnose, galactose, or arabinose. The color they impart is highly pH-dependent: red in acidic conditions and blue or purple under neutral to alkaline conditions. Color expression is also influenced by co-pigmentation and by interactions with metal ions.

In plants, anthocyanins serve functions such as attracting pollinators and seed dispersers and providing photoprotection. They are synthesized via the phenylpropanoid pathway and are stored in vacuoles as part of the plant’s secondary metabolism.

In humans, anthocyanins have demonstrated antioxidant activity in laboratory studies, and epidemiological research associates high intake of anthocyanin-rich foods with various health benefits. However, bioavailability is limited, and results from clinical trials are inconclusive. Any potential health effects are likely influenced by the overall diet and metabolism of anthocyanin compounds and their metabolites.

Industrial use includes their application as natural colorants in foods and cosmetics (often labeled as E163). They are sensitive to light, heat, pH changes, and processing, which can diminish color intensity. Rich dietary sources include berries, red grapes, red onions, purple corn, and purple potatoes.