Anthocyanins in foods

The distribution of anthocyanins in 26 different common foods is presented in Table 1.1 and Table 1.2. This information is based upon our data as well as information obtained from Macheix et al./ editors of a book on fruit phenolics. Cyanidin aglycone occurred in 23 of the 26 foods listed and, overall, seems to be present in about 90% of fruits and is the most frequently appearing aglycone compared to all of the others. The glucoside form is present in 23 out of 26 of the foods listed in Table 1.1. The galactoside, arabinoside and rutinoside (6-0-a-L-rhamnosyl-D-glucose) were present in 30 to 40% of the foods in Table 1.1. The rutinoside seems to be present in those foods that do not contain either the galactoside or arabinoside. 

In the U.S., the average daily intake of anthocyanins has been estimated to be 215 mg during the summer and 180 mg during the winter. However, there are limited quantitative data available, but similar methodology indicates that the concentrations can be quite variable in any one food. - A recent report demonstrated that increased childhood fruit intake, but not vegetable, was associated with reduced risk of incident cancer. Thus, childhood fruit consumption may have a long-term protective effect on cancer risk in adults. Because a major difference between fruits and most vegetables is the anthocyanin content, further study is needed to demonstrate a clear relationship between anthocyanin intake and cancer. 

Information summarized from our data and that of Macheix et al.  

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Schoefs, B., Determinationofpigmentsin vegetahles. 7. Chromatogr. A, 1054,217,2004. Da Costa, C. et al.. Analysis of anthocyanins in foods hy hquid chromatography, hquid chromatography-mass spectrometry and capdlary electrophoresis, J. Chromatogr. A, 881, 403, 2000. 

Cyanidin is the most common anthocyanin in foods. In addition, anthocyanins are stabilized by the formation of complexes with other flavonoids (co-pigmentation). In the United States, the daily anthocyanin consumption is estimated at about 200 mg. Several promising studies have reported that consumption of anthocyanin-rich foods is associated with reductions of the risks of cancers - and atherosclerosis and with preventive effects against age-related neuronal and behavioral declines. These beneficial effects of anthocyanins might be related to their reported biological actions such as modulators of immune response and as antioxidants. Knowledge of anthocyanin bioavailability and metabolism is thus essential to better understand their positive health effects. 

Markakis, R, Stability of anthocyanins in food, in Anthocyanins as Food Colors, Markakis, R, Ed., Academic Press, New York, 1982, chap. 6. 

Mazza G and Brouillard R. 1987. Recent developments in the stabilization of anthocyanins in food-products. Food Chem 25 207-225. 

Because of their high separation capacity, short analysis time, low reagent consumption and simplicity, various electrophoretic methods have found application in the separation and quantitative determination of anthocyanins in various complex matrices [267].The different techniques used for the measurement of anthocyanins in beverages [268], the application of capillary electrophoresis (CE) for the analysis of natural food pigments [269], the use of CE for the determination of anthocyanins in foods [270] and in medicinal plants [271] have been previously reviewed. 

C.T. da Costa, D. Horton and S.A. Margolis, Analysis of anthocyanins in foods by liquid chromatography, liquid chromatography-mass spectrometry and capillary electrophoresis. J. Chromatogr. 881 (2000) 403 110. 

MALDI-TOF-MS has been used to identify and quantify other anthocyanins in foods.When the anthocyanin content of highbush blueberries at different stages of anthocyanin formation were analyzed by both HPLC and MALDI-TOF-MS, it was found that both techniques provided comparable quantitative anthocyanin profiles. While HPLC could distinguish anthocyanin isomers, MALDI-TOF-MS proved to be more rapid. MALDI-TOF-MS has also been used to identify the isoflavones in soy samples. In a comparison of several matrices, 2, 4, 6 -trihydroxyacetophenone (THAP) and 2,5-dihydroxybenzoic acid... 

Miniati, E., Damiani, P, Mazza, G. (1992). Copigmentation and self-association of anthocyanins in food model systems. It. J. Food Sci., 4, 109-116. 

The aglycones of the most abundant anthocyanins in food, cyanidin (cy) and delphinidin (dp), were found to inhibit the growth of human tumor cells in vitro in the pM range, whereas malvidin, a typical anthocyanidin in grapes, was less active. However, cyanidin-3-galactoside and malvidin-3-glucoside did not affect tumor cell... 

Timberlake, C.F. and Bridle, P. 1982. Distribution of anthocyanins in food plants, in Anthocyanins as Food Colors, ed., P. Markakis, New York Academic Press, Inc.,... 

Zajac, K.B., Wilska-Jeszka, J., Mamak, S., and Juszczak, M. 1992. Anthocyanins in foods. III. Potential for commercial manufacture of anthocyanins from black currants. Prezemysl Fermenacyjny i Owocowo Warzywny. 36(5) 21-24 (FSTA 1994-03-J0059). 

MARKAKis, p. (1982). Stability of anthocyanins in foods, in Markakis, P., Anthocyanins as Food Colours, Acadentic Press, New York, pp. 163-180. 

Clifford, M.N., Anthocyanins in foods. Presented at Symposium on Polyphenols and Anthocyanins as Food Colourants and Antioxidants, Pfannhauser, W. and Strigl, A., Eds., Wien, Austria, 1996, 1. 

Anthocyanins occur ubiquitously in fruits and confer orange, red, blue, and purple colors of many fruits such as apples and berries. Cyanidin glycosides are the most common anthocyanin in foods. Its content is generally proportional to color intensity and reaches values up to 250 mg/100 g of fresh blackcurrants [30] and 146-2199 mg/100 g fresh black berries [31]. This value increases as the fruit ripens. The anticarcinogenic activity of anthocyanins revealed from in vitro and in vivo studies showed its radical scavenging activity, stimulation of phase II detoxifying enzymes, reduced cell proliferation, inflammation, angiogenesis and invasiveness, and induction of apoptosis and differentiation [32]. 

Apart from these, very few identifications of anthocyanins in foods seem to have been made, though some of those listed have since been confirmed. Thus Sondheimer and Kertesz (1948) have confirmed that the pigment of strawberries is pelargonidin monoglucoside. In Jonathan and Stayman Winesap apples the pigment has been identified as cyanidin-3-galactoside (Sando, 1937). 

Markakis P (1982) Stability of anthocyanins in foods. In Markakis P (ed) Anthocyanins as food colors. Academic, London, pp P163-P180... 

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