Health

New human study reinforces antioxidant benefits of tart cherries

Eating just one and a half servings of tart cherries could significantly boost antioxidant activity in the body, according to new University of Michigan research reported at the 2009 Experimental Biology meeting in New Orleans.1 ...

Health

Eating berries may lower risk of Parkinson's

New research shows men and women who regularly eat berries may have a lower risk of developing Parkinson's disease, while men may also further lower their risk by regularly eating apples, oranges and other sources rich in ...

Parkinson's & Movement disorders

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 ...

Cardiology

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.

Health

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 ...

Cardiology

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 in the Jan. ...

Health

New health benefits discovered in berry pigment

Naturally occurring pigments in berries, also known as anthocyanins, increase the function of the sirtuin 6 enzyme in cancer cells, a new study from the University of Eastern Finland shows. The regulation of this enzyme could ...

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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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