Fruits cyanidin-3-glucoside

Miyazawa, T., Nakagawa, K., Kudo, M., Muraishi, K., and Someya, K., Direct intestinal absorption of red fruit anthocyanins, cyanidin-3-glucoside and cyanidin-3,5-diglucoside, into rats and humans, J. Agric. Food Chem., 47, 1083, 1999. 

Oxalic acid is another dicarboxylic acid with restricted occurrence as an acyl moiety of anthocyanins. In addition to some European orchids flowers (Section 10.5.10), cyanidin 3-dioxalylglucoside has been isolated from fruits of Rubus laciniatus. Altogether six different anthocyanins acylated with oxalic acid have been reported. With the exception of cyanidin 3-[6-(oxalyl)glucoside], evidences for proper determination of the linkage position of this acyl moiety are absent. 

Anthocyanins of the plant pigments such as elphinidin 3- O-fi-o-glucoside and cyanidin 3-0-/i-o-glucosidc could be apparently supplied from the fruits, vegetables and other plants including the red wines [35,36]. 

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. 

Cyanidin-3-glucoside, Cyanidin-3-diglucoside Red fruit Rat, Human 24... 

The red pigment is water-soluble, and turns pale blue under alkaline conditions. Consequently, the red pigment in the Actinidia fruits has been believed to be anthocyanins. Liquid chromatography-mass spectrometry analyses revealed that the major anthocyanins are cyanidin 3-0-xylo-(l-2)-galactoside in A. chinensis fruit and cyanidin 3-0-galactoside and cyanidin 3-0-glucoside in A. deliciosa fruit (Monteflori et al, 2005). 

Glucosides of cyanidin occur m ma ay flowers and fruits, e.g. cornflower, peony, chrysanthemum, cherry and cranberry Usuwy isolated in form of its chloride. Chocolate-brown needles or prisms from EtOH- HCl. 

Phytochemistry Fruits contain vitamin C, sugars, tannins, flavonoids (cyanidin-3-O-glucoside, phloridzin, isoquercitrin and glycosides of kaempferol, quercetin, taxifolin, and eriodictyol), conjugates of methyl gallate, pigments (carotene, lycopene, xanthophyll, etc.), pectins, pentosan and vitamins Kj, B, P and E. The seeds contain fatty oils and the flowers contain essential oil (Tohnachev 1976 Khalmatov et al. 1984 Hvattum 2002). 

The glycosides of the three non-methylated anthocyanidins (delphinidin, cyanidin, and pelargonidin) are the most abundant in nature, which represent 80% of leaf pigments, 69% in fruits, and 50% in flowers. The distribution of the six most common anthocyanidins in the edible parts of plants is cyanidin (50%), pelargcHiidin (12%), peonidin (12%), delphinidin (12%), petunidin (7%), and malvidin (7%). The most widespread anthocyanin in most fruit is cyanidin-3-glucoside [19]. However, malvidin glycosides are the most characteristic anthocyanins in red grape and derived products (wine, juice, etc.) [1]. 

---