antocyjaniny

Antocyjaniny, also known as anthocyanins, are water-soluble pigment compounds belonging to the flavonoid group within the larger class of polyphenols. They are responsible for the vibrant red, purple, and blue hues observed in many fruits, vegetables, and flowers. These pigments are synthesized via the flavonoid biosynthetic pathway and are found predominantly in the vacuoles of plant cells.

The primary biological function of antocyjaniny is to protect plants from various stressors, including ultraviolet radiation, extreme temperatures, and herbivory. They also play a role in attracting pollinators and seed dispersers, thereby contributing to reproductive success. Besides their natural roles in plants, antocyjaniny are of considerable interest for human health due to their antioxidant properties.

Anthocyanins are widely studied for their potential health benefits, including anti-inflammatory, anti-cancer, and cardioprotective effects. They are abundant in foods such as berries (e.g., blueberries, blackberries, and cranberries), red grapes, cherries, eggplants, and red cabbage. Processing and storage can influence the stability and bioavailability of these pigments, impacting their nutritional value.

Chemically, anthocyanins are glycosides of anthocyanidins, which vary based on hydroxylation and methoxylation patterns on their flavonoid backbone. Common anthocyanidins include cyanidin, delphinidin, malvidin, pelargonidin, petunidin, and peonidin.

Overall, antocyjaniny are significant both ecologically, as plant pigments, and nutritionally, due to their potential health-promoting effects, making them an important subject of botanical and medical research.