Anthocyanin

Not to be confused with anthocyanidins, the sugar-free counterparts of anthocyanins.

Purple cauliflower contains anthocyanins.

Anthocyanins (from Ancient Greek ἄνθος (ánthos) 'flower' and κυάνεος/κυανοῦς (kuáneos/kuanoûs) 'dark blue'), also called anthocyans, are water-soluble vacuolar pigments that, depending on their pH, may appear red, purple, blue, or black. In 1835, the German pharmacist Ludwig Clamor Marquart named a chemical compound that gives flowers a blue color, Anthokyan, in his treatise "Die Farben der Blüthen" (English: The Colors of Flowers). Food plants rich in anthocyanins include the blueberry, raspberry, black rice, and black soybean, among many others that are red, blue, purple, or black. Some of the colors of autumn leaves are derived from anthocyanins.[1][2]

Anthocyanins belong to a parent class of molecules called flavonoids synthesized via the phenylpropanoid pathway. They can occur in all tissues of higher plants, including leaves, stems, roots, flowers, and fruits. Anthocyanins are derived from anthocyanidins by adding sugars.[3] They are odorless and moderately astringent.

Although approved as food and beverage colorant in the European Union, anthocyanins are not approved for use as a food additive because they have not been verified as safe when used as food or supplement ingredients.[4] There is no conclusive evidence that anthocyanins have any effect on human biology or diseases.[4][5][6]

  1. ^ Cite error: The named reference davies2004 was invoked but never defined (see the help page).
  2. ^ Cite error: The named reference archetti2011 was invoked but never defined (see the help page).
  3. ^ Andersen, Øyvind M (17 October 2001). "Anthocyanins". Encyclopedia of Life Sciences. John Wiley & Sons. doi:10.1038/npg.els.0001909. ISBN 978-0470016176.
  4. ^ a b "Scientific opinion on the re-evaluation of anthocyanins (E 163) as a food additive". EFSA Journal. 11 (4). European Food Safety Authority: 3145. April 2013. doi:10.2903/j.efsa.2013.3145.
  5. ^ Cite error: The named reference efsa2010 was invoked but never defined (see the help page).
  6. ^ "Flavonoids". Micronutrient Information Center. Corvallis, Oregon: Linus Pauling Institute, Oregon State University. 2016. Retrieved 27 March 2022.