Anthocyanins: Structure, Properties, Sources and Uses

Anthocyanins are water-soluble pigments present in plants, especially fruits and vegetables. The word Anthocyanins came from the Greek word ‘Anthos’ meaning flowers and ‘Kyanous’ meaning dark blue. They are responsible for giving plants their distinctive colors. They are a subgroup of flavonoids. Anthocyanin is usually found in the epidermal tissues of flowers and fruits. Anthocyanin can also be called a glycine as it is also available as a glycoside.

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Introduction to Anthocyanins

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Plants have normal anthocyanins and acylated anthocyanins. Anthocyanins have various therapeutic effects that can be helpful for different diseases like anti-obesity, anti-cancer and anti-diabetic. Anthocyanins can be classified into two groups: Flavonoid and Phenolics.

Dietary Sources of Anthocyanins

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Structure of Anthocyanins

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The chemical structures of anthocyanins contain polyhydroxy or polymethoxy derivatives of 2-phenyl benzopyrylium. A phenolic compound consists of two aromatic rings linked by a 3-carbon chain that forms an oxygenated heterocyclic ring.

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Properties of Anthocyanins

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• Anthocyanin is usually found in the epidermal tissues of flowers and fruits. Anthocyanin is responsible for the color of the autumn leaf (along with carotenoids).
• It is also responsible for the purple, red, and pink colors of eggplant, red cabbage, red grapes, red lettuce, red apples, berries, cherries, and onions.
• The colors of most petals, vegetables, fruits, and cereals are due to the presence of anthocyanins.
• When a flower is ready for pollination or once the fruit is ready to eat, anthocyanins attract animals.
• It is a bioactive component.

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Classification of Anthocyanins

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The classification of anthocyanins is done on the basis of their chemical composition. Anthocyanins can be classified into two groups: Flavonoid and Phenolics. Till now, around 600 anthocyanins have been discovered. They are derived from flavylium salts 2-phenyl benzopyrylium. They are the glycosides of polymethoxy and polyhydroxy.

Flavonoids are a group of secondary metabolites. They are responsible for the color of various flowers, fruits, seeds, and leaves. Some anthocyanin tissues belong to the class of phenylpropanoids.

A number of substitution patterns occur naturally in various plant species such as 7-methoxycyanthonidins, 5- methoxy cyanthonidins, 6-hydroxycyanthonidins, and 3-deoxycyanthonidins.

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Uses of Anthocyanins

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• Anthocyanin acts as an antioxidant.
• It helps the flowers in attracting pollinators by affecting the color of the flower.
• In photosynthetic tissues, it provides protection from the sun hence acts as a natural sunscreen.
• Anthocyanin affects the color of fruits and so helps animals in determining when the fruit is ready to eat.

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Commercial Uses of Anthocyanins

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• The colorful pigments from plants are extensively used as dyes or food colors. They are used to add colors to several beverages, jams, and confectionaries.

• Anthocyanin is used as a plant-based colorant in the food industry as there are raising concerns about the negative effects of synthetic food pigments.
• Anthocyanins possess various anti-inflammatory, anti-cancer, anti-microbial, anti-diabetic, and anti-obesity properties.
• They are also helpful in the prevention of cardiovascular disease.
• Different ailments are treated using flowers and fruits rich in anthocyanins.

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Sources of Anthocyanins

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Various fruits, vegetables, and grains that contain anthocyanins.This compound has a better effect when consumed in combination with other compounds. The presence of anthocyanins in such fruits and vegetables is not independent. It is present in compound forms. 

Purple asparagus, pomegranates, blackberries, eggplant, red cabbage, concord grapes, black rice, purple corn, and raspberries have anthocyanins in high amounts.

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Things to Remember

• Anthocyanins are present in plants, especially fruits and vegetables. 
• They are water-soluble pigments and are usually found in the epidermal tissues of flowers and fruits. Anthocyanins are responsible for giving plants their distinctive colors.
• The colors of most petals, vegetables, fruits, and cereals are due to the presence of anthocyanins. It is also responsible for the purple, red, and pink colors of eggplant, red cabbage, red grapes, red lettuce, red apples, berries, cherries, and onions.
• Anthocyanins can be classified into two groups: Flavonoid and Phenolics. 
• Flavonoids are a group of secondary metabolites. They are responsible for the color of various flowers, fruits, seeds, and leaves. 
• Some anthocyanin tissues belong to a class of phenylpropanoids.
• Anthocyanin also acts as an antioxidant. 
• Anthocyanin affects the color of fruits and so helps animals in determining when the fruit is ready to eat. 
• In photosynthetic tissues, it provides protection from the sun hence acting as a natural sunscreen. Different ailments are also treated using flowers and fruits rich in anthocyanin.

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