News tagged with anthocyanins
Anthocyanin
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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Some health benefits of berries may not make it past your mouth
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 |
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High anthocyanin intake tied to lower MI risk in younger women
(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 |
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Strawberries, blueberries may cut heart attack risk in women
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 |
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Eating flavonoids protects men against Parkinson's disease
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 |
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