These are the pigments responsible for the red, purple, and blue colors in fruits like berries, red grapes, and eggplant.
They reduce the risk of cardiovascular disease by improving cholesterol levels and blood pressure and have anti-inflammatory and anti-cancer properties.
Occurrence:
Anthocyanidins are the aglycone forms of anthocyanins and are responsible for the red, purple, and blue colors in many fruits, vegetables, and flowers.
Common sources include berries (like blueberries, raspberries, and blackberries), red grapes, red cabbage, and eggplants.
Chemical Nature:
Anthocyanidins are water-soluble pigments related to the flavonoid group.
They consist of a flavylium cation core structure.
In plants, anthocyanidins are typically found as anthocyanins, which are anthocyanidins bound to sugar molecules.
Their color variation (from red to purple to blue) is pH-dependent, changing with the acidity or alkalinity of the plant tissue or preparation.
Medicinal Benefits:
1. Antioxidant Properties:
Anthocyanidins are potent antioxidants that help neutralize free radicals and reduce oxidative stress.
2. Cardiovascular Health:
They have been associated with a lower risk of cardiovascular disease, partly due to their ability to improve cholesterol levels and blood pressure.
3. Anti-inflammatory Effects:
Anthocyanidins can reduce inflammation, which is beneficial for preventing chronic diseases and conditions like arthritis.
4. Eye Health:
There is evidence to suggest that anthocyanidins can improve night vision and overall eye health by promoting blood circulation in the retina.
5. Diabetes and Obesity Management:
Some studies indicate that anthocyanidins may help in managing blood sugar levels and could be beneficial in the context of diabetes and obesity.