Anthocyane

The anthocyanes or anthocyanines (of the Greek anthos = flower, kuanos = blue sinks) are water soluble natural Pigment S going from the red to blue in the Visible spectrum. They belong to the class of the named compounds Flavonoïde S.

The anthocyanines are present in a certain number of plants such: Ripe Bilberry, , black Grape, Eggplant, plum, Cornflower (blue bilberry of Canada), mauve, etc. They as well give their color to the sheets of Automne as to the red fruits.

One often advises to eat red fruits so that the organization can profit from their strong content antioxydants. However, it should be noted that the majority of antioxydants (and other interesting elements commes the Vitamins for example) are localized in the Peau fruit. Thus, to eat a red apple peeled will not bring almost any antioxydant to the organization.

The anthocyanins themselves are subdivided into the Sugar - free Anthocyanidin E Aglycon S and the anthocyanin Glycoside S. They are considered Secondary metabolite S and allowed ace has Food additive with E-number 163. Different Approximately 250 anthocyanins are known. -->

Occurrence

The anthocyanes are pigments present only in the Vacuole of the plants but are not found in the animals. Indeed, the Biosynthèse of the anthocyanes requires basic chemical elements derived from the Photosynthèse. All the terrestrial plants do not contain a anthocyane. At the Caryophyllales, the Cactus and the Gallium, they are replaced by the Bêtacyanine S.

The anthocyanes appear mainly in the Fruit S but also in the Feuille S and the roots. They are mainly localized in the cells of the external layers such as the skin. The quantities are rather important: one kilo of Mûre S contains of them for example 1,15 gram, the Légume S reds and blacks contain of them approximately 20 Mg per gram. Approximately 2% of all the Hydrocarbure S fixed by photosynthesis are transformed into Flavonoïde S and their derivatives such as the anthocyanes. What makes approximately 10 billion tons per annum.

The anthocyanes are present with others close chemical compounds such as Flavonoïde S, Carotène S and Bêtacyanine S. They are responsible for the autumnal color of the sheets when the Photosynthèse stopped and that the Chlorophylle disappeared.

On the young seedlings or the new branches, when the production of chlorophyl did not start yet and that the plant is thus without protection against the Ultra-violet S, the production of anthocyane increases. As soon as the production of chlorophyl starts, that of anthocyanes is reduced. The rate of anthocyanes product depends on the type of the plant, of the Substrat, the light and the temperature.

Function in the plants

Structure

Pyran with has fused Benzene boxing ring. The pyran boxing ring in anthocyanin is connected to has Phenyl group At the 2-position, which edge different curry Substituent S. The Counterion for the Cation ic oxygen in the pyran boxing ring is mostly Chloride. With this positive load the anthocyanins differ from other flavonoids. The anthocyanins, anthocyanidins with sugar group, are mostly 3-glucosides off the anthocyanidins. In red wine, especially after maturation, many derivative off the anthocyanins edge Be found. -->

Properties

The anthocyanines are characterized by their properties Antioxydant are, favorable to health and in particular against cellular ageing by improving the elasticity and the density of the skin. They avoid also rednesses by reinforcing the resistance of the small blood-vessels of the skin.

They make it possible the plants to be protected from the Ultra-violet S. They are also used as indicator of pH (red for the Acide S, blue for the bases S).

One finds some in particular in bilberries, in blackcurrant…

They constitute the red pigments of the Raisin S. They are present in the red grapes but are absent from white grapes. On this difference processes of characterization of the products of the vine are based: white wines and red wines. The molecules of anthocyanes exist in the grape and the wine, partially in the forms of complexes of different nature; these complexes seem to play a big role in the intensity and the stability of the color of the wines.

Biosynthesis

External bonds

Flavonoïde
Blackcurrant

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