植物色素知多少（How much do you know about plant pigments）.docVIP

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植物色素知多少（How much do you know about plant pigments）.doc

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植物色素知多少（How much do you know about plant pigments）

植物色素知多少（How much do you know about plant pigments） Anthocyanidin Food groups containing anthocyanins are purple food. The so-called purple food, refers to the skin or lining is purple or black purple vegetables, fruits, potatoes and beans and other foods, including: purple grape skins, black cherry, strawberry, plum, black pepper, black currant, raspberry, blueberry, mulberry, purple cabbage, purple eggplant, purple taro (purple sweet potato and beans and so on). Purple fruits and vegetables contain anthocyanins, a powerful anti vascular magic effect, which can prevent heart attacks and blood clots caused by the formation of stroke. According to statistics and analysis of nutrition, the nutritional value of purple food is higher than that of other light colored foods. According to the research of domestic and overseas scholars, the pigment of plant purple food is made up of flower pigment. Anthocyanidin is a natural pigment that belongs to flavonoids chemically. More than 300 kinds of natural flower pigments have been identified by scientists. There are mainly 6 kinds of purple food contains anthocyanins: pelargonidin, cyanidin, delphinidin, paeonidin, morning glory pigment and malvidin. Among them, the antioxidant activity of the pigment is strongest, followed by other pigments. Effect: 1. antioxidant. A large number of scientific studies have confirmed that anthocyanin is the most excellent natural antioxidant found so far, and its antioxidant effect is even better than that of accepted vitamin C and vitamin E. According to American scholars, the antioxidant activity of anthocyanins is 30 times and 50 times as much as that of VC and VE, so anthocyanin is the best free radical scavenger. It is well known that the human body produces a certain amount of free radicals in its physiological metabolism, which is very easy to cause damage to cells, DNA or tissues. Physiologists believe that the aging of human organs is related to free radicals. Free radicals are the most