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Anthocyanins is a member of the class of chromenyliums that is chromenylium with a phenyl substituent at position 2.
Anthocyanins is functionally related to a chromenylium.
Anthocyanins was producted by refining and vacuum concentration of the peel (residue after making grape juice or wine) of Vitis vinifera.
CAS: 11029-12-2
MF: C15H11O+
MW: 207.24724
Synonyms
GRAPE SKIN EXTRACT 30% POLYPHENOLS;Anthocyanins, grape;BLUEBERRYANTHOCYANINS;GRAPEJUICECOLOUR;HIBISCUSSABDARIFFAL.ANTHOCYANINS;GRAPESKINCOLOUR;PURPLECORNCOLOUR;TAMARINDCOLOUR
Anthocyanins is a cyclase inhibitor that binds to the dna binding site of the enzyme and blocks its activity.
Anthocyanins has been shown to inhibit the polymerase chain reaction in human HL-60 cells, suggesting that it may have anti-cancer properties.
Anthocyanins has also demonstrated inhibitory effects on brain functions, such as memory and learning, by inhibiting the synthesis of neurotransmitters.
The basic structure of Anthocyanins is similar to that of anthocyanins which are found in plants.
These compounds have been shown to have anti-inflammatory properties, which may be due to their ability to inhibit prostaglandin synthesis.
Anthocyanins are a class of water-soluble pigments belonging to the flavonoid group, primarily responsible for the red, purple, and blue colors in many fruits, vegetables, and flowers.
The specific compound associated with grapes, identified by the CAS number 11029-12-2, is a type of anthocyanin that contributes to the color of grape skins and is often linked to various health benefits.
These compounds are known for their antioxidant properties, which help combat oxidative stress in the body.
Anthocyanins are sensitive to pH changes, leading to color variations; they appear red in acidic conditions and blue in alkaline environments.
In addition to their role in plant coloration, anthocyanins have been studied for their potential health benefits, including anti-inflammatory and cardioprotective effects.
They are commonly extracted from grapes for use in food coloring, dietary supplements, and natural health products.
Overall, anthocyanins play a significant role in both the aesthetic appeal of grapes and their nutritional value.
Anthocyanins are a very large group of red-blue plant pigments.
Anthocyanins occur in all higher plants, mostly in flowers and fruits but also in leaves, stems, and roots.
In these parts they are found predominantly in outer cell layers.
The amounts are relatively large: one kilogram of blackberry for example contains approximately 1.15 gram, and red and black legumes can contain 20 mg per gram.
The colour of anthocyanins depends on the structure, but also on the acidity of the fruit.
Many antocyanins are red at acidic conditions and turn blue at less acid conditions.
Chemically anthocyanins are subdivided into the sugar-free anthocyanidine aglycons and the anthocyanin glycosides.
They are used as food additive with E number E163.
Anthocyanins Chemical Properties
storage temp.: -20°C
solubility: DMF (Slightly), DMSO (Slightly), Methanol (Slightly)
form: Solid
color: Very Dark Purple to Black
Odor: odorless
Odor Type: odorless
Cosmetics Ingredients Functions: COLORANT
InChI: InChI=1S/C15H11O/c1-2-6-12(7-3-1)15-11-10-13-8-4-5-9-14(13)16-15/h1-11H/q+1
InChIKey: NWKFECICNXDNOQ-UHFFFAOYSA-N
EPA Substance Registry System: Anthocyanins (11029-12-2)
Red to dark purple liquid, lump, powder or paste, with a slight odor.
Soluble in water, ethanol, propylene glycol, insoluble in oil.
Uses
Anthocyanins can be used as colorant (red to magenta) for beverages, cold drinks, alcoholic beverages, cakes, jams, etc.
Biological Activity
Anthocyanins is an anthocyanin obtained from grapes.
Anthocyanins can affect the activities of leucine aminopeptidase, acid phosphatase, γ-glutamyl transpeptidase and esterase.
