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... “[however], to the best of our knowledge, stability of added anthocyanins as pre-extrusion colouring has not yet been reported in literature,” they added

... for example, lfr says vegetable-derived anthocyanins, which are used for red or blue shades, are more stable to light than fruit-based anthocyanins ... sweet potato and red cabbage anthocyanins offer better light stability than grape or berry anthocyanins

... researchers attribute the benefits to anti-inflammatory, antioxidant compounds in the red fruit called anthocyanins, also responsible for cherries’ bright red color

... published next month in the american journal of clinical nutrition, the new findings show that bioactive compounds in blueberries called anthocyanins offer protection against hypertension ... anthocyanins belong to the bioactive family of compounds called flavonoids and are found in high amounts in blackcurrants, raspberries, aubergines, blood orange juice and blueberries ... when the researchers looked at the relation between individual subclasses of flavonoids and hypertension, they found that participants consuming the highest amounts of anthocyanins (found mainly in blueberries and strawberries in this us-based population) were eight per cent less likely to be diagnosed with hypertension than those consuming the lowest amounts ... “our findings are exciting and suggest that an achievable dietary intake of anthocyanins may contribute to the prevention of hypertension,” said lead author prof aedin cassidy of the department of nutrition at uea’s medical school ... other rich sources of anthocyanins in the uk include blackcurrants, blood oranges, aubergines and raspberries ... ” the next stage of the research will be to conduct randomised controlled trials with different dietary sources of anthocyanins to define the optimal dose and sources for hypertension prevention

... raspberries contain anthocyanins and ferulic acid ... anthocyanins (members of the bioflavonoid phytochemicals) have been credited with the capacity to modulate cognitive and motor function, to enhance memory and to have a role in preventing age related declines in neural function

... a combination of maltodextrin and arabic gum reduces degradation and protects the pigments of anthocyanins added to isotonic soft drinks, finds new research ... maltodextrin and arabic gum can protect anthocyanins in isotonic sports drinks the authors of a study published in the international journal of food science and technology found that such carrier agents allowed uniform microcapsules with spherical surface and led to the longest anthocyanin half-life time and lowest degradation constant under all conditions evaluated ... and anthocyanins, continued the researchers, are an attractive alternative to synthetic colours, as they provide high colourant power, low toxicity and water solubility ... in both in vitro and in vivo studies, anthocyanins tend to reduce cancer cell proliferation and inhibit tumour formation, report the team, who added that research has demonstrated that anthocyanins also protect against cardiovascular disease ... however, anthocyanins are sensitive to degradation by high ph, light and temperature ... “there are limitations to the application of anthocyanins as pigments in food systems related to the process conditions, formulation and storage conditions ... they added that they subsequently set out to evaluate the stability of these anthocyanins encapsulated with different carrier agents - maltodextrin, maltodextrin/γ-cyclodextrin and maltodextrin/arabic gum - in a soft drink model system under different light and temperature conditions

... the authors explained that blue corn (maize) contains high levels of anthocyanins - pink to purple water-soluble flavonoids that are naturally occurring pigments in many fruits and red wine and have claimed health benefits ... in both in vitro and in vivo studies, anthocyanins tend to reduce cancer cell proliferation and inhibit tumour formation, report the team, who added that research has demonstrated that anthocyanins also protect against cardiovascular disease ... however, anthocyanins are sensitive to degradation by high ph, light and temperature, and the researchers said the focus of their study was thus on how ph changes (acidulents) and oven type affect the residual anthocyanin content of cookies containing blue corn ... acidulents were added to lower the ph in the cookies and reduce the decomposition of anthocyanins during baking ... they said that this factor was explained by the higher heat transfer efficiency in the convection oven, which allows more heat-sensitive anthocyanins to survive during the shorter time

... in the first phase of a testing project due to be completed next month, the group is assessing colours from chlorophyll, anthocyanins and lycopene in both confectionery and beverage applications

... those colors come from pigments termed anthocyanins that are good antioxidants

... they include varieties such as betacarotene, various carotenoids, anthocyanins, carmine, and betanin