nasunin

Nasunin is an anthocyanin pigment found in the skin of eggplants (Solanum melongena). It is responsible for the purple color of the fruit’s rind and is notable for its antioxidant properties. Nasunin is described as a delphinidin-based anthocyanin, a glycosylated and acylated derivative that occurs predominantly in the skin rather than the flesh of the fruit.

Chemically, nasunin belongs to the family of anthocyanins, which are plant pigments known for their color-changing properties in response to pH. As with other anthocyanins, nasunin can act as a free radical scavenger and may participate in metal ion binding, contributing to its reported antioxidant activity. The specific structural details can vary with the particular nasunin form present in a given eggplant variety.

Occurrence and variability are influenced by cultivar, growing conditions, and postharvest handling. Nasunin concentrations are typically higher in purple-skinned varieties and tend to decrease with processing and cooking, since heat and prolonged storage can degrade anthocyanins.

Health and nutrition considerations are primarily related to the antioxidant nature of nasunin. In laboratory studies, nasunin shows activity against free radicals and lipid peroxidation, but human clinical evidence is limited. As with other dietary antioxidants, there is no established daily intake or formal health claim specific to nasunin, and eggplants remain a minor dietary source relative to targeted supplements.

In summary, nasunin is a delphinidin-based anthocyanin in eggplant skin, contributing to color and contributing to research on antioxidant activity, though its direct health effects in humans are not yet established.