Anthocyanidins

Anthocyanidins are a type of flavonoid, a class of compounds with antioxidant effects. Found naturally in a number of foods, anthocyanidins are the sugar-free counterparts of anthocyanins, the blue, violet, or red pigments found in many plants and fruits, especially berries and grapes.

Chemical Structure

Anthocyanidins are composed of two aromatic rings, A and B, linked through three carbon atoms that form an oxygenated heterocycle (ring C). The basic structure of anthocyanidins is flavylium (2-phenylchromenylium) cation. They can be modified with hydroxyl groups at different positions, methyl groups, or sugars, leading to the formation of anthocyanins.

Types of Anthocyanidins

There are six common types of anthocyanidins: Cyanidin, Delphinidin, Pelargonidin, Peonidin, Petunidin, and Malvidin. Each type differs in the number and position of the hydroxyl and methoxyl groups on the B ring of the flavylium core.

Health Benefits

Anthocyanidins and their associated anthocyanins have been studied for their potential health benefits. They have been found to have antioxidant properties, which can help the body neutralize harmful free radicals. Some research suggests that anthocyanidins may also have anti-inflammatory, anti-viral, and anti-cancer benefits.

Food Sources

Anthocyanidins are found in high concentrations in blackcurrants, blackberries, blueberries, cherries, cranberries, grapes, hawthorn, loganberries, acai berries, and raspberries. They are also found in red and purple varieties of fruits and vegetables, including radishes, red onions, and red potatoes.

See Also

• Flavonoid
• Antioxidant
• Free radical