Anthocyans

Anthocyans – pigmental substances from group of glycosides. They are in plants, causing red, violet and blue colourings of fruits and leaves.Формула антоцианов

Content of anthocyans in products

Anthocyans can contain in small amounts in different products (in peas, pears, potatoes), but most of all them in a thin skin of berries and fruits with dark-violet coloring. Blackberry – the leader in the maintenance of this pigment among all berries. But also such berry plants as bilberry, a mespilus, elder, a cranberry, blueberry, contain many anthocyans.

Content of anthocyans is more in acid and dark grades of cherry, than in sweet and red. It is a lot of anthocyans in a thin skin of grapes and in the red wine received from it. White wine is made from grapes without thin skin therefore it is less rich with these pigments. Content of anthocyans defines color of grape wine.

Researches showed that bananas, though have no dark-violet coloring, too are a rich source of anthocyans.

Physical and chemical properties of anthocyans

Different coloring of anthocyans depends on with what ion the complex of organic dye is formed. So, purple-red coloring turns out if the potassium ion is a part of a complex, blue color is given by magnesium and calcium.

Properties of anthocyans to show the color depend also on acidity of the environment: than it is lower, especially red color turns out. That in the conditions of laboratory to distinguish types of anthocyans, use paper chromatography or IK-spectroscopy.

The amount of anthocyans in this or that product depends on features of climate and energy of photosynthesis of a plant. For example, in grapes the speed of formation of these substances is influenced by duration and intensity of illumination of its foliage. Different grades of grapes contain various set of anthocyans that is caused by the field and a grade of a plant.

High temperature influences color of red grape wine, strengthening it. Besides, heat treatment promotes long preservation of anthocyans in wine.

Useful properties of anthocyans

Anthocyans cannot be formed in a human body therefore have to arrive with food. In days the healthy person needs not less than 200 mg of these substances, and in case of a disease – not less than 300 mg. They are not capable to collect in an organism therefore are quickly brought out of it.

Антоциан форте - препарат, содержащий антоцианы черной смородины и черникиAnthocyans have bactericidal effect – they can destroy different types of harmful bacteria. For the first time this effect was used at production of red grape wine which did not spoil at long storage. Now anthocyans are used in complex fight against catarrhal diseases, they help immune system to cope with an infection.

On biological effects anthocyans are similar to vitamin P. So, it is known of property of anthocyans to strengthen walls of capillaries and to have antiedematous effect.

Useful properties of anthocyans are used in medicine by production of various biological additives, especially for use in ophthalmology. Scientists found out that anthocyans well collect in retina tissues. They strengthen its vessels, reduce fragility of capillaries as it happens, for example, at a diabetic retinopathy.

Anthocyans improve a structure of fibers and connective tissue cells, recover outflow of intraocular liquid and pressure in an eyeglobe that is used at treatment of glaucoma.

Anthocyans are strong antioxidants - they connect free radicals of oxygen and interfere with damage of membranes of cells. It too positively affects on health of an organ of sight. The people who are regularly eating products rich with anthocyans have acute eyesight. Also their eyes well transfer high loading and easily cope with fatigue.

 
 
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