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Food plants rich in anthocyanins include the blueberry, raspberry, black rice, and black soybean, among many others that are red, blue, purple, or black. Some of the colors of autumn leaves are derived from anthocyanins. [1] [2] Anthocyanins belong to a parent class of molecules called flavonoids synthesized via the phenylpropanoid pathway.
Phytochemicals are chemicals of plant origin. [1] Phytochemicals (from Greek phyto, meaning "plant") are chemicals produced by plants through primary or secondary metabolism. [2] [3] They generally have biological activity in the plant host and play a role in plant growth or defense against competitors, pathogens, or predators. [2]
In bryophytes, anthocyanins are usually based on 3-desoxyanthocyanidins located in the cell wall. A new anthocyanidin, riccionidin A, has been isolated from the liverwort Ricciocarpos natans . It could be derived from 6,7,2′,4′,6′-pentahydroxyflavylium, having undergone ring closure of the 6’ -hydroxyl at the 3-position.
Example of this kind of pigment is present in hydrangea sepals. Main anthocyanin here is delphinidin-3-glucoside what should result in the blue flower formation, but cultivars with red and pink flowers are also present. It is known that acidification of soil can cause change of the hydrangea flower colour from red/pink to blue/violet.
Furthermore, flavonoids can be found in plants in glycoside-bound and free aglycone forms. The glycoside-bound form is the most common flavone and flavonol form consumed in the diet. [1] A biochemical diagram showing the class of flavonoids and their source in nature through various inter-related plant species.
Anthocyanins chemical structure, carbon 3 is represented as the R3 group Luteolinidin chemical structure. The 3-Deoxyanthocyanidins and their glycosides (3-deoxyanthocyanins or 3-DA) are molecules with an anthocyanidins backbone lacking an hydroxyl group at position 3 on the C-ring. This nomenclature is the inverse of that which is commonly ...
The metabolic pathway continues through a series of enzymatic modifications to yield flavanones → dihydroflavonols → anthocyanins. Along this pathway, many products can be formed, including the flavonols , flavan-3-ols , proanthocyanidins (tannins) and a host of other various polyphenolics.
This results in almost 100-fold higher concentration of anthocyanins in the engineered fruits compared to the conventional varieties. [6] The inventors of the GM purple tomato, Jonathan D. G. Jones and Cathie Martin of the John Innes Centre, founded a company called Norfolk Plant Sciences to commercialize the purple tomato.