Anthocyanins

 

What are flavonoids?

Role of flavonoids
in health

Sources of
flavonoids

Research
results
Flavomail

 

 

 

Different subclasses
of flavonoids
  Flavonols
  Flavones
  Flavanones
  Catechins  (proanthocyanidins)
  Anthocyanins
  Isoflavones
  References

 

 

 

 

 

 

 

 

 

 

Anthocyanins

are the violet, blue and purple colourants, mainly in fruits, berries and flowers. Violet antocyanins colour black currant, red cabbage, plum and the blue potato ‘Blue Congo’. Red antocyanins are present in red berries like lingonberry, cranberry and red currant.

In a table below the anthocyanin content of some foods is presented.

Food

Anthocyanins
mg/serving

Anthocyanins
mg/100g food

Aubergine

1500

750

Black berry

100-400

100-400

Black currant

130-400

130-400

Blueberry

25-500

25-500

Black grape

60-1500

30-750

Cherry

70-900

35-450

Rhubarb

200

200

Strawberry

30-150

15-75

Red wine

20-35

20-35

Red cabbage

50

25

Plum

4-50

2-25

Modified from Manach, C., Scalbert, A., Morand, C., Rémésy, C. & Jiménez, L. 2004. Polyphenols: food sources and bioavailability. Am J Clin Nutr 79, 727-47.

The major dietary anthocyanins are cyanidin, delphinidin, malvidin, pelargonidin, peonidin and petunidin.


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