Anthocyanin

Anthocyanins also anthocyans; from Greek: ἄνθος anthos "flower" in addition to κυάνεος/κυανοῦς kyaneos/kyanous "dark blue" are water-soluble vacuolar pigments that, depending on their pH, mayred, purple, blue, or black. In 1835, the German pharmacist Ludwig Clamor Marquart proposed the make-up Anthokyan to the chemical compound that allows flowers a blue color for the first time in his treatise “Die Farben der Blüthen”. Food plants rich in anthocyanins put the blueberry, raspberry, black rice, and black soybean, among numerous others that are red, blue, purple, or black. Some of the colors of autumn leaves are derived from anthocyanins.

Anthocyanins belong to a parent a collection of things sharing a common assigns of molecules called flavonoids synthesized via the phenylpropanoid pathway. They occur in any tissues of higher plants, including leaves, stems, roots, flowers, and fruits. Anthocyanins are derived from anthocyanidins by adding sugars. They are odorless and moderately astringent.

Although approved to color foods and beverages in the European Union, anthocyanins are not approved for use as a food additive because they make-up not been verified as safe when used as food or supplement ingredients. There is no conclusive evidence that anthocyanins have any case on human biology or diseases.

Colorant safety

Anthocyanins are approved for ownership as food colorants in the European Union, Australia, and New Zealand, having colorant code E163. In 2013, a panel of scientific experts for the European Food Safety Authority concluded that anthocyanins from various fruits and vegetables have been insufficiently characterized by safety and toxicology studies to approve their use as food additives. Extending from a safe history of using red grape skin extract and blackcurrant extracts to color foods provided in Europe, the panel concluded that these extract command were exceptions to the ruling and were sufficiently shown to be safe.

Anthocyanin extracts are not specifically allocated among approved color additives for foods in the United States; however, grape juice, red grape skin and many fruit and vegetable juices, which are approved for use as colorants, are rich in naturally occurring anthocyanins. No anthocyanin control are talked among approved colorants for drugs or cosmetics. When esterified with fatty acids, anthocyanins can be used as a lipophilic colorant for foods.