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Anthocyanins may be used as pH indicators because their color changes with pH; they are red or pink in acidic solutions (pH < 7), purple in neutral solutions (pH ≈ 7), greenish-yellow in alkaline solutions (pH > 7), and colorless in very alkaline solutions, where the pigment is completely reduced. [57]
It is reported to have potential application as an antimutagenic, [6] [7] antioxidant, [8] [9] [6] and anti-inflammatory. [8] [10] [9] [6] There is evidence it is protective against injury induced by D-galactose [6] [8] [10] [9] and has potential as a treatment for galactosemia. [11] The following chemical components of PSPC have been ...
Especially the skin, seeds, and seed coats of purple or red pigmented plants contain large amounts of OPCs. [6] They are dense in grape seeds and skin, and therefore in red wine and grape seed extract, cocoa, nuts and all Prunus fruits (most concentrated in the skin), and in the bark of Cinnamomum ( cinnamon ) [ 4 ] and Pinus pinaster (pine ...
Antioxidants, which come from healthy foods, especially bright red, orange, purple, and blue ones, latch on to free radicals and prevent them from wreaking havoc on healthy cells.
Beets come in many colors, including white and orange-gold, but the deep purple-pink kind is the most common variety. ... "Beets are one of the most antioxidant-rich foods available to us," says ...
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Natural phenols are a class of molecules found in abundance in plants. Many common foods contain rich sources of polyphenols which have antioxidant properties only in test tube studies. As interpreted by the Linus Pauling Institute, dietary polyphenols have little or no direct antioxidant food value following digestion. [7]
Red produce, like watermelon and tomatoes, contain the antioxidant lycopene; blue and purple picks like eggplant and blueberries are rich in anthocyanins; and orange fruits and veggies like ...
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