Category Archives: Anthocyanins

Damsons (Prunus domestica): Antioxidants

Posted on April 16, 2024 by Robert Barrington

Damsons (Prunus domestica) are an edible drupaceous fruit from a species of plum tree. Damsons are often used for jam (conserves) as well as in pies and crumbles. They have a tart taste and a deep rich red colour in … Continue reading →

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Cyanidin glycosides as an Anti-Inflammatory Phytochemical

Posted on April 15, 2024 by Robert Barrington

Anthocyanins are a group of phytochemicals that belong to the flavonoid group, which in turn is part of the larger group of polyphenols. Anthocyanins are present in many fruits, flowers, vegetables and other plant parts, and often confer a red, … Continue reading →

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Edible Flowers

Posted on March 13, 2024 by Robert Barrington

Flower petals are brightly coloured as the purpose of the petals is to attract insects that can pollinate the plant. The plant uses a variety of phytochemicals to colour its petals and some of these have interesting nutritional properties. Two … Continue reading →

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Anthocyanin Content of Foods

Posted on February 29, 2024 by Robert Barrington

Anthocyanins belong to the flavonoid group of phytochemicals, which in turn belong to the polyphenol group. Anthocyanins are found in many commonly eaten fruits and vegetables, and are often responsible for the red, blue and purple colouration of plant foods. … Continue reading →

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Berries, Jam and Health

Posted on February 20, 2024 by Robert Barrington

A large body of research suggests that fruit berries have significant positive health effects. In particular, the antioxidants and fibre in berries may play a role in preventing disease. Some evidence also supports the health effects of berry sugars, particularly … Continue reading →

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Antioxidants in Red Cabbage: Anthocyanins

Posted on February 19, 2024 by Robert Barrington

Anthocyanins are flavonoid phytochemicals that belong to the large group called polyphenols. Anthocyanins have been extensively researched for their health effects in humans and animals. One of the main chemical properties of anthocyanins is their ability to quench free radical … Continue reading →

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Antioxidants in Beetroot

Posted on December 29, 2023 by Robert Barrington

Beetroot (Beta vulgaris) is a commonly eaten root vegetable which is notorious for staining objects it comes into contact with on account of its dark red tissue colour. This colour is largely created by the presence of certain antioxidants that … Continue reading →

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The Colour of Plants

Posted on December 20, 2022 by Robert Barrington

The colour seen in plants has a nutritional significance. The primary reason that plants produce pigments are firstly to attract pollinating insects, and secondly to act as pigments in the photosynthetic process. With regard to the former, perhaps some of … Continue reading →

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Antioxidants in Mango Peel

Posted on October 31, 2022 by Robert Barrington

Mango fruits are categorised into different colors based on the peels they possess. In this regard mangos can be red, green, yellow, or a combination of these colours. The colours in the peels of mango, like most fruits and vegetables, … Continue reading →

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Blackberry Anthocyanins and Tooth Health

Posted on September 28, 2022 by Robert Barrington

Blackberries are a rich source of polyphenols. In particular, blackberries contain high amounts of the flavonoid subgroup of polyphenols and of these anthocyanins make up a large majority. Anthocyanins are known to be bioavailable in humans and may confer significant … Continue reading →

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