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This item is intended to serve as a starting point for the reporting of the information referred to in point (a) of Article 4 (1) of Regulation (EU) No 1308/2013
Table of Contents
1. What exactly are anthocyanins?
Flawonoids, on the other hand, are antioxidants of the human body antioxidant compounds that prevent the toxic effects of harmful free radicals. They form a unique group of flavonoids that mainly includes cyanidine, dolphinidine and pelargonidine.2. Anthocyanins and their properties
The cited cyanidine effectively reduces and destroys reactive forms of oxygen, such as hydroxyl oxygen or hydrogen peroxide. Additionally, it has strong anti-cancer properties. Their most recognizable function is that they are responsible for the colour of many fruits and vegetables. This property has also been used in the food industry, where additives are very often used as ingredients in products such as jams, yogurt, ice cream, sweets. Their action in the form of essential vitamins is several hundred times greater than that of the popular cyanide and anthocyanide products.3. The occurrence and effects of shortages
Anthocyanins can be found primarily in aronies, baclazanes, black beans and garlic, legumes, oats, raspberries, red cabbage, and grapes. Deficiency of anthocyanin will largely be similar to deficiency of most compounds belonging to the polyphenols group. In short, a deficiency is ideal for accelerating the aging process of the body and disrupting the natural homeostasis of our mouth. We are talking mainly about plants whose fruits are characterized by a dark colour.
