Anthocyanins are water-soluble pigments in plants. They are widely found in the plant kingdom and are the main coloring substances in plant petals.
Anthocyanin-rich plants include grapes, hawthorn, pine needles, purple potatoes, ginkgo, peanuts, apples, and tea.
Anthocyanins are flavonoids. Because of their chemical structure, they have antioxidant properties. Therefore, it is beneficial to the body to eat foods rich in anthocyanins.
The biological effects of anthocyanins are mainly manifested in:
1. Protecting the cardiovascular system
Studies have shown that anthocyanins can inhibit the oxidation of low-density lipoproteins and platelet aggregation, which are one of the main causes of atherosclerosis.
2, remove free radicals in the body
Anthocyanins have antioxidant properties, and studies have shown that anthocyanins have the ability to scavenge superoxide radicals. Eliminating free radicals in the body helps to delay the body's aging, and also has anti-tumor biological effects.
3. Anti-mutation effect
Studies have shown that purple potato anthocyanins can inhibit mutations caused by heterocyclic amines