Structural chemistry and stability of anthocyanins

Anthocyanins, which are natural pigments, accountable for the deep blue, red, and purple hues of many fruits vegetables. These a part flavonoid family, have garnered significant attention due to their potential health benefits such as antioxidant, anti-inflammatory, anticancer properties. The biological activity bioavailability anthocyanins determined by chemical structure stability. Anthocyanins composed flavylium cation various substituents sugar acyl groups that can impact stability reactivity. At low pH levels, in form exhibit vivid colouration, but at higher they undergo structural changes into quinoidal bases less stable colourful. be influenced several factors light, temperature, pH, existence metal ions. Exposure light high temperatures may lead anthocyanin degradation, whereas ions create complexes hinder bioavailability. Heating, drying, extraction procedures all an on In order successful preservation processing methods foods supplements anthocyanins, comprehending is crucial. With this objective mind, purpose review paper furnish comprehensive outline current knowledge regarding anthocyanin's chemistry Significant influence reactivity will also emphasized.