Anthoxanthin
Anthoxanthins[edit | edit source]
Anthoxanthins, a subset of the broader flavonoid class, play an integral role in the pigmentary, antioxidant, and nutritional attributes of numerous plants[1]. Predominantly derived from flavones and flavonols, these water-soluble pigments significantly contribute to plant aesthetics and human health.
Physical and Chemical Characteristics[edit | edit source]
The range of colors expressed by anthoxanthins spans from white or colorless to creamy or yellow shades. Notably, the hue displayed by these pigments is highly contingent on the environmental pH:
- Under acidic conditions, anthoxanthins manifest in whiter shades.
- In an alkaline setting, they assume a more yellowish hue.
Similar to anthocyanins, anthoxanthins are acutely sensitive to color alterations when in the presence of minerals and metal ions. A notable consequence of this interaction is the pronounced darkening effect iron imparts on anthoxanthins, an observation that's particularly evident in food products.
Biological Significance and Applications[edit | edit source]
All flavonoids, including anthoxanthins, are recognized for their potent antioxidant properties. These molecules are adept at counteracting free radicals in biological systems, which may confer protective benefits against chronic ailments[2]. Given their nutritional significance, anthoxanthins have carved out a niche in nutrition science, underscoring the health advantages of a flavonoid-rich diet.
Furthermore, their captivating hues and documented health benefits have led to their incorporation as food additives. When utilized in food products, care is warranted due to their propensity for color alterations, especially in the presence of certain minerals and metal ions.
Diversity and Notable Compounds[edit | edit source]
Anthoxanthins are perceived to be more diverse in their chemical structures and derivatives compared to anthocyanins. A prominent member of the anthoxanthins is quercetin, a molecule celebrated for its potential health advantages and ubiquity in an array of fruits, vegetables, and grains[3].
Conclusion[edit | edit source]
The multifaceted role of anthoxanthins in plant biochemistry, coupled with their promising health benefits for humans, renders them a compelling subject for both botanical and nutritional studies.
References[edit | edit source]
- ↑ Zhao, D. Q., Han, C. X., Ge, J. T., & Tao, J. (2012). Isolation of a UDP-glucose: Flavonoid 5-O-glucosyltransferase gene and expression analysis of anthocyanin biosynthetic genes in herbaceous peony (Paeonia lactiflora Pall.). Electronic Journal of Biotechnology, 15(6). [1]
- ↑ Williams, C. A., Grayer, R. J. (2004). Anthocyanins and other flavonoids. Natural Product Reports, 21(4), 539-573.
- ↑ Panche, A. N., Diwan, A. D., & Chandra, S. R. (2016). Flavonoids: an overview. Journal of Nutritional Science, 5, e47.
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