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Anthocyanidin
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Anthocyanidins are common plant pigments. They are the sugar-free
counterparts of anthocyanins based on the flavylium ion or
2-phenylchromenylium, which is a type of oxonium ion (chromenylium is
referred also to as benzopyrylium).[1] They form a large group of
polymethine dye.
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In
particular anthocyanidins are salt derivatives of the
2-phenylchromenylium cation, also known as flavylium cation.
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The
counterion of the flavylium cation is mostly chloride. With this
positive charge, the anthocyanidins differ from other flavonoids.
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Anthocyanidins have flavylium cations, a lewis acid will interact with
buckminsterfullerence which is a resonance and canonical structure as
lewis basis.
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Among
polyphenols, the anthocyanidins and their glycosylated derivatives,
anthocyanins, abundantly present in pigmented fruits and vegetables.
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Anthocyanins are pigments primarily responsible for the attractive
colors in fruits and vegetables and form substantial constituents of
human diet.It has been estimated that humans consuming diets high in
vegetables and fruits can intake 80-215mg of anthocyanins daily.
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The
isolated anthocyanins were acid-hydrolyzed to release the corresponding
anthocyanidins.
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Major
sources of anthocyanidins in the american diet are bilberries,
blueberries, cherries, strawberries and purple grapes. They have a wide
range of biological activities including antioxidant, anti-inflammatory
and anti-cancer activities.
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Delphidin, a major biologically active anthocyanidin found in berries,
inhibits the vascular endothelial growth factor induced phosphorylation
of VEGF receptor-2 and blocks angiogenesis in vitro and in vivo.
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The
active constituents of the bilberry fruit have been identified as
anthocyanidin glycosides, commonly called anthocyanosides. These are
bioflavonoids responsible for the red to blue colors in many berries and
flowers.
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