Anthocyanins: a promising source of natural colorants and nutraceuticals
Abstract Fruits, vegetables, and flowers acquire their diverse pink, red, purple, and blue colors from the presence of polyphenol chemicals called anthocyanins. Additionally, anthocyanins are important for plants' ecophysiology, propagation, and defense mechanisms. Sugars and acyl acids alter t...
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| Format: | Article |
| Language: | English |
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Springer
2025-07-01
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| Series: | Discover Applied Sciences |
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| Online Access: | https://doi.org/10.1007/s42452-025-07196-7 |
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| author | Laxmikarthika V. Srinivasan Sandeep Singh Rana |
| author_facet | Laxmikarthika V. Srinivasan Sandeep Singh Rana |
| author_sort | Laxmikarthika V. Srinivasan |
| collection | DOAJ |
| description | Abstract Fruits, vegetables, and flowers acquire their diverse pink, red, purple, and blue colors from the presence of polyphenol chemicals called anthocyanins. Additionally, anthocyanins are important for plants' ecophysiology, propagation, and defense mechanisms. Sugars and acyl acids alter the structural makeup of anthocyanidin, resulting in anthocyanins. Light, pH, metal ions, and temperature can all affect anthocyanidin color. Intra- and intermolecular complexations are among the mechanisms that control anthocyanin stability. Anthocyanins have been extracted, isolated, and identified using various spectroscopic and chromatographic techniques. The pharmaceutical, nutraceutical, food coloring, flavoring, and preservation sectors are among those that make substantial use of anthocyanins. Research on complementary commodities and natural, sustainable colors is lacking in these areas. The primary cause of this delay is the labile nature of anthocyanins in different formulations. There are opportunities to modify anthocyanin structures in vivo using cutting-edge gene editing and semi-synthetic techniques. This review covers anthocyanins' structural variations, stability, colors, biogenetics, their functions in human health and welfare, and potential future research areas. |
| format | Article |
| id | doaj-art-13c1c036c1654eee9daa862fc64d6e19 |
| institution | DOAJ |
| issn | 3004-9261 |
| language | English |
| publishDate | 2025-07-01 |
| publisher | Springer |
| record_format | Article |
| series | Discover Applied Sciences |
| spelling | doaj-art-13c1c036c1654eee9daa862fc64d6e192025-08-20T03:03:34ZengSpringerDiscover Applied Sciences3004-92612025-07-017712010.1007/s42452-025-07196-7Anthocyanins: a promising source of natural colorants and nutraceuticalsLaxmikarthika V. Srinivasan0Sandeep Singh Rana1Department of Biosciences, School of Biosciences and Technology, Vellore Institute of Technology (VIT)Department of Biosciences, School of Biosciences and Technology, Vellore Institute of Technology (VIT)Abstract Fruits, vegetables, and flowers acquire their diverse pink, red, purple, and blue colors from the presence of polyphenol chemicals called anthocyanins. Additionally, anthocyanins are important for plants' ecophysiology, propagation, and defense mechanisms. Sugars and acyl acids alter the structural makeup of anthocyanidin, resulting in anthocyanins. Light, pH, metal ions, and temperature can all affect anthocyanidin color. Intra- and intermolecular complexations are among the mechanisms that control anthocyanin stability. Anthocyanins have been extracted, isolated, and identified using various spectroscopic and chromatographic techniques. The pharmaceutical, nutraceutical, food coloring, flavoring, and preservation sectors are among those that make substantial use of anthocyanins. Research on complementary commodities and natural, sustainable colors is lacking in these areas. The primary cause of this delay is the labile nature of anthocyanins in different formulations. There are opportunities to modify anthocyanin structures in vivo using cutting-edge gene editing and semi-synthetic techniques. This review covers anthocyanins' structural variations, stability, colors, biogenetics, their functions in human health and welfare, and potential future research areas.https://doi.org/10.1007/s42452-025-07196-7AnthocyaninBiosynthesisNutraceuticalsFood colorAntioxidant |
| spellingShingle | Laxmikarthika V. Srinivasan Sandeep Singh Rana Anthocyanins: a promising source of natural colorants and nutraceuticals Discover Applied Sciences Anthocyanin Biosynthesis Nutraceuticals Food color Antioxidant |
| title | Anthocyanins: a promising source of natural colorants and nutraceuticals |
| title_full | Anthocyanins: a promising source of natural colorants and nutraceuticals |
| title_fullStr | Anthocyanins: a promising source of natural colorants and nutraceuticals |
| title_full_unstemmed | Anthocyanins: a promising source of natural colorants and nutraceuticals |
| title_short | Anthocyanins: a promising source of natural colorants and nutraceuticals |
| title_sort | anthocyanins a promising source of natural colorants and nutraceuticals |
| topic | Anthocyanin Biosynthesis Nutraceuticals Food color Antioxidant |
| url | https://doi.org/10.1007/s42452-025-07196-7 |
| work_keys_str_mv | AT laxmikarthikavsrinivasan anthocyaninsapromisingsourceofnaturalcolorantsandnutraceuticals AT sandeepsinghrana anthocyaninsapromisingsourceofnaturalcolorantsandnutraceuticals |