Red flowers are red hibiscus, red rose, red pineapple sage, red clover, and pink blossom. Most of the red, purple, and blue-colored flowers contained anthocyanins. Therefore, this review focuses on the role of anthocyanidins and anthocyanins as natural food colorants and their nutraceutical properties for health.Ībbreviations: CVD: Cardiovascular disease VEGF: Vascular endothelial growth factorĪnthocyanins are commonly found in flowers and the fruits of many plants. Different mechanisms and pathways are involved in the protective effects, including free-radical scavenging pathway, cyclooxygenase pathway, mitogen-activated protein kinase pathway, and inflammatory cytokines signaling. These studies confer the health effects of anthocyanidins and anthocyanins, which are due to their potent antioxidant properties. Scientific studies, such as cell culture studies, animal models, and human clinical trials, show that anthocyanidins and anthocyanins possess antioxidative and antimicrobial activities, improve visual and neurological health, and protect against various non-communicable diseases. Besides the use of anthocyanidins and anthocyanins as natural dyes, these colored pigments are potential pharmaceutical ingredients that give various beneficial health effects. Chromatography has been largely applied in extraction, separation, and quantification of anthocyanins. In acidic condition, anthocyanins appear as red but turn blue when the pH increases. The color and stability of these pigments are influenced by pH, light, temperature, and structure. The colored anthocyanin pigments have been traditionally used as a natural food colorant.
Among the anthocyanin pigments, cyanidin-3-glucoside is the major anthocyanin found in most of the plants. Red to purplish blue-colored leafy vegetables, grains, roots, and tubers are the edible vegetables that contain a high level of anthocyanins. Berries, currants, grapes, and some tropical fruits have high anthocyanins content.
Anthocyanins responsible for the colors, red, purple, and blue, are in fruits and vegetables. Anthocyanins are colored water-soluble pigments belonging to the phenolic group.
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