News tagged with anthocyanins
Anthocyanins (also anthocyans; from Greek: ἀνθός (anthos) = flower + κυανός (kyanos) = blue) are water-soluble vacuolar pigments that may appear red, purple, or blue according to pH. They belong to a parent class of molecules called flavonoids synthesized via the phenylpropanoid pathway; they are odorless and nearly flavorless, contributing to taste as a moderately astringent sensation. Anthocyanins occur in all tissues of higher plants, including leaves, stems, roots, flowers, and fruits. Anthoxanthins are their clear, white to yellow counterparts occurring in plants. Anthocyanins are derivatives of anthocyanidins which include pendant sugars.
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Research has suggested that compounds that give colorful fruits their rich hues, especially berries, promote health and might even prevent cancer. But for the first time, scientists have exposed extracts from numerous berries ...
Health Jan 28, 2013 | 5 / 5 (1) | 0
(HealthDay)—High intake of a specific sub-class of flavonoids, called anthocyanins, is associated with a reduced risk of myocardial infarction (MI) in young and middle-aged women, according to a study published ...
Cardiology Jan 15, 2013 | not rated yet | 0
Eating three or more servings of blueberries and strawberries per week may help women reduce their risk of a heart attack by as much as one-third, researchers reported in Circulation: Journal of the American Heart Association.
Cardiology Jan 14, 2013 | 5 / 5 (1) | 0 |
Men who eat flavonoid-rich foods such as berries, tea, apples and red wine significantly reduce their risk of developing Parkinson's disease, according to new research by Harvard University and the University of East Anglia ...
Parkinson's & Movement disorders Apr 04, 2012 | not rated yet | 0 |