Poop
Anthocyanins are found in the cell vacuole, mostly in flowers and fruits but also in leaves, stems, and roots. In these parts, they are found predominantly in outer cell layers such as the epidermis and peripheral mesophyll cells.
Most frequently occurring in nature are the glycosides of cyanidin, delphinidin, malvidin, pelargonidin, peonidin, and petunidin. Roughly 2% of all hydrocarbons fixed in photosynthesis are converted into flavonoids and their derivatives such as the anthocyanins. No fewer than 109 tons of anthocyanins are produced in nature per year.[citation needed] Not all land plants contain anthocyanin; in the Caryophyllales (including cactus, beets, and amaranth), they are replaced by betalains. Anthocyanins and betalains have never been found in the same plant.[5][6]
In food[edit]
Food source Anthocyanin content in mg per 100 g
Açaí 320
Blackcurrant 190-270
Chokeberry 1,480[7]
Eggplant 750
Blood orange ~200
Marion blackberry 317[8]
Black raspberry 589[9]
Raspberry 365
Wild blueberry 558[10]
Cherry 350-400
Redcurrant 80-420
Purple corn 1,642[11]
Plants rich in anthocyanins are Vaccinium species, such as blueberry, cranberry, and bilberry; Rubus berries, including black raspberry, red raspberry, and blackberry; blackcurrant, cherry, eggplant peel, black rice, Concord grape, muscadine grape, red cabbage, and violet petals. Anthocyanins are less abundant in banana, asparagus, pea, fennel, pear, and potato, and may be totally absent in certain cultivars of green gooseberries.[7] Red-fleshed peaches are rich in anthocyanins.[12]
The highest recorded amount appears to be specifically in the seed coat of black soybean (Glycine max L. Merr.) containing some 2,000 mg per 100 g[13] and in skins and pulp of black chokeberry (Aronia melanocarpa L.) (table). However, the Amazonian palmberry, açaí, having about 320 mg per 100 g[14] of which cyanidin-3-glucoside is the most prevalent individual anthocyanin (approximately 10 mg per 100 g),[15] is
Most frequently occurring in nature are the glycosides of cyanidin, delphinidin, malvidin, pelargonidin, peonidin, and petunidin. Roughly 2% of all hydrocarbons fixed in photosynthesis are converted into flavonoids and their derivatives such as the anthocyanins. No fewer than 109 tons of anthocyanins are produced in nature per year.[citation needed] Not all land plants contain anthocyanin; in the Caryophyllales (including cactus, beets, and amaranth), they are replaced by betalains. Anthocyanins and betalains have never been found in the same plant.[5][6]
In food[edit]
Food source Anthocyanin content in mg per 100 g
Açaí 320
Blackcurrant 190-270
Chokeberry 1,480[7]
Eggplant 750
Blood orange ~200
Marion blackberry 317[8]
Black raspberry 589[9]
Raspberry 365
Wild blueberry 558[10]
Cherry 350-400
Redcurrant 80-420
Purple corn 1,642[11]
Plants rich in anthocyanins are Vaccinium species, such as blueberry, cranberry, and bilberry; Rubus berries, including black raspberry, red raspberry, and blackberry; blackcurrant, cherry, eggplant peel, black rice, Concord grape, muscadine grape, red cabbage, and violet petals. Anthocyanins are less abundant in banana, asparagus, pea, fennel, pear, and potato, and may be totally absent in certain cultivars of green gooseberries.[7] Red-fleshed peaches are rich in anthocyanins.[12]
The highest recorded amount appears to be specifically in the seed coat of black soybean (Glycine max L. Merr.) containing some 2,000 mg per 100 g[13] and in skins and pulp of black chokeberry (Aronia melanocarpa L.) (table). However, the Amazonian palmberry, açaí, having about 320 mg per 100 g[14] of which cyanidin-3-glucoside is the most prevalent individual anthocyanin (approximately 10 mg per 100 g),[15] is