Anthocyanins belong to the group of flavanoids and are secondary, water-soluble plant pigments. The term is composed of the ancient Greek words "anthos" (flower) and "kyanos" (dark blue, black-blue, dark-colored).
Occurrence & Task
Anthocyanins are present in the cell sap of almost all plants and give flowers and fruits their red, violet or blue to blue-black color spectrum. In the various plant parts, they are mainly present in the outer cell layers. This is the only place where they can perform their function.
The plant pigments protect their host from the UV light of the sun by absorbing certain wavelengths. In this way, the proteins and DNA in the cell nucleus can be protected.
Due to light-absorbing properties, anthocyanins produce colors in animals, attracting insects and other animals. This helps the plant to reproduce. Last, the dye binds free radicals.
Effect & Application
In the human body, anthocyanins also protect cells from free radicals produced during oxidative stress. They can thus prevent many related diseases. In addition, anti-inflammatory properties are attributed to the dyes.
They are also used as food colorants and color, for example, jam, jams, confectionery, fruit jellies, canned fruit or ice cream.