Anthocyanins Pennington Biomedical Research （花青素彭宁顿生物医学研究）.pdf

Pennington Nutrition Series Healthier lives through education in nutrition and preventive medicine 2009 No. 1 Anthocyanins Anthocyanins are members of the flavonoid group of phytochemicals, which is a group predominant in teas, honey, wines, fruits, vegetables, nuts, olive oil, cocoa and cereals. The flavonoids are thought to be perhaps the most im- portant single group of phenolics in food. The primary players in the flavonoid Anthocyanins (cyaniding, pelargonidin, petunidin) Flavanols (quercetin, Kaempferol) Flavones (luteolin, apigenin) Flavanones (myricetin, naringin, hesperetin, naringenin) Flavan-3-ols (catechin, epicatechin, gallocatechin) Isoflavones (genistein, daidzein) Phytochemicals in this group (flavonoids) are frequently referred to as bioflavonoids due to their multifaceted More on Anthocyanins roles in human health. Because of their strong red to blue coloring, Anthocyanins can be found in berries (e.g. black anthocyanins are the most recognized, visible