Common blue berries

Common blue berries Vaccinium myrtillus L. Ericaceae... 

Anthocyanins belong to the flavonoid derived phytochemicals. In common berries, anthocyanins act mainly as red to purple pigments. Anthocyanins were shown to be potent anti-oxidants, hence the interest in anthocyanins as functional food ingredients is continuously increasing. Anthocyanin extracts prepared from red/blue berry varieties gained much consumer attraction as health-promoting dietary supplements. 

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]. 

Iron blue has become a widely applied synonym for Prussian blue (various blue hexacyanoferrate compounds), replacing the large number of common terms used and felt to be causing confusion (Berrie, 1997 Buxbaum, 1998). The term Prussian blue has largely been retained here in the context of historical sources as it is well established and the synonyms less likely to... 

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