Effect on anthocyanin

Barth, M.M. et al., Ozone storage effects on anthocyanin content and fungal growth in blackberries, J. Food Sci., 60, 1286, 1995. 

Brandt, K., Giannini, A., and Lercari, B., Photomorphogenic responses to UV radiation III a comparative study of UVB effects on anthocyanin and flavonoid accumulation in wild-type and aurea mutant of tomato (Lycopersicon esculentum Mill.), Photochem. Photobiol, 62, 1081, 1995. 

Rommel, A., Wrolstad, R. E., and Heatherbell, D.A. 1992. Blackberry juice and wine Processing and storage effects on anthocyanin composition, color and appearance. J. Food Sci. 57, 385-391. Rousseff, R., Raley, L., and Hofsommer, H.-J. 1996. Application of diode array detection with a C-30 reversed phase column for the separation and identification of saponified orange juice. J. Agric. Food Chem. 44, 2176-2181. 

DE ANCOS, B., IBANEZ, E., REGLERO, G. and PILAR CANO, M. (2000). Frozen Storage Effects on Anthocyanins and Volatile Compounds of Raspbeny Fruit. J. Agric. Food. Chem. 48, 873-879. 

Finally, PVPP reduces astringency and softens excessively tannic red wines. It fixes the most reactive tannins (200-300 mg/1 of tannin for 250 mg/1 of PVPP), although it has less effect on anthocyanins. 

Considering flavonoids, food matrix is a very important issue because it can influence the availability of the compounds to be absorbed in several ways first, the flavonoid must be liberated from the food matrix where it is inserted, and the difficulty of this process is dependent on the type of matrix second, if the food matrix has a more lipophilic environment, it can facilitate flavonoids solubiUzation and absorption. Ethanol seems to exert crucial effects on anthocyanin intestinal bioavailability, favoring its transport across intestinal epithelia. Also, interaction between different compounds may occur and interfere with absorption as well, competition or interactions for specialized transport systems are likely to occur due to the variety of molecules present in GI tract after a meal. Another important concept should be the frequency of the consumption. For anthocyanins, it is known that intestinal epithelial cells chronically exposed to anthocyanins are more prone to their own transport [33]. This is an important finding, justifying dietary recommendations, highlighting chronic consumptions of fruits and vegetables as healthy food habits. 

Fruifs and vegetables also contain ofher bioactive substances such as polyphenols (including well-known pigments anthocyanins, flavonols) and non-provitamin A carotenoids (mainly lycopene, lutein, and zeaxanthin) that may have protective effects on chronic diseases. Polyphenols and carotenoids are known to display antioxidant activities, counteracting oxidative alterations in cells. Besides these antioxidant properties, these colored bioactive substances may exert other actions on cell signaling and gene expression. 

The purpose of this chapter is to provide an overview of our present knowledge about the health benehts of pigments, particularly their effects on chronic diseases. We examine the effects of lipophilic (carotenoids, chlorophylls) and hydrophilic pigments (anthocyanins and flavones-flavonols), and curcumin. Descriptive and mechanistic studies are reviewed in regard to common chronic diseases. 

Anthocyanins were decolorized at pH 3.0 by the addition of sodinm sulfite at the C-2 or C-4 of the chromophore, a reaction that was rapidly reversible on acidification. Snlfnr dioxide, EDTA, and a combination of snlfnr dioxide and EDTA exerted very small effects on the losses of anthocyanins in strawberry pnrees and juices during 10 wk of storage at -20°C. Conversely, the addition of snlfnr dioxide and storage at 20°C slowed the anthocyanin losses and concnrrently decreased the formation of polymeric componnds, especially in pnrees. EDTA had a slight effect on color stability. ... 

Chlorogenic acid enhanced the colors of strawberry and chokeberry juices in concentrations higher than those of the anthocyanins present. However, the effects on purified pigments were lower, indicating the presence of other stabilizing compounds in the juices. ... 

Tsai, P.J., Hsieh, Y.Y., and Huang, T.C., Effect of sugar on anthocyanin degradation and water mobility in a roselle anthocyanin model system using O- NMR, J. Agric. Food Chem., 52, 3097, 2004. 

Romero, C. and Bakker, J., Interactions between grape anthocyanins and pyruvic acid, with effect of pH and acid concentration on anthocyanin composition and color in model solutions, J. Agric. Food Chem., 47, 3130, 1999. 

Extraction procedures must be adjusted when separated anthocyanins will be tested in biological studies. We have found that the types of acids used for anthocyanin extraction as well as their residual concentrations in the final extract may affect the results obtained from biological tests. The growth inhibitory effect of anthocyanins on HT29 (human colonic cancer) cells may be overestimated if the residual acid in the extract exerts a toxic effect on the cells. Acetic acid residues in anthocyanin extracts showed less toxicity to HT29 cells than hydrochloric acid when samples were prepared under the same extraction procedure and subjected to the same tests on HT29 cells. In addition, the procedure to remove acids affected the acid residual concentration as well in final anthocyanin extracts, with lyophilization being more successful than rotary evaporation. 

Aoki, H. et al., Inhibitory effect of anthocyanin colors on mutagenicity induced by 2-amino-l-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), Foods Food Ingred. J. Jpn., 209, 240, 2004. 

Many herbicides and other chemicals have been reported to influence levels of various phenolic compounds in higher plants by unknown mechanisms. It is unlikely that more than a few of these compounds have a primary influence on secondary phenolic compound synthesis. For instance, in our survey of the effects of 17 herbicides on anthocyanin accumulation, only glyphosate appeared to directly influence accumulation (31). The effects of several compounds on secondary phenolic compound production for which the mechanism of influence is unknown are summarized in Table II. A much longer list could be derived from the literature. Unfortunately, many of these compounds are phytotoxic or are known to have effects other than on secondary aromatic compound production. In most cases the effects on these compounds correlate well with extractable PAL activity (31, 71, 72, 73, 74) (Figure 5), even though they do not directly affect the enzyme. 

Smith PG (1950) Inheritance of brown and green mature color in peppers. JHered 41 138-140 Lightbourn GJ, Griesbach RJ, Novotny JA, Clevidence BA, Rao DD, Stommel JR (2008) Effects of anthocyanin and carotenoid combinations on foliage and immature fruit color of Capsicum annuum L. J Hered 99 105-111... 

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