What is anthocyanin? What is proanthocyanidin? What is the relationship between them? What are the types of anthocyanins and proanthocyanidins, and how to distinguish them? Today, we will systematically interpret them for everyone.
Although anthocyanins and proanthocyanidins look similar in their names, proanthocyanidins and anthocyanins are actually two types of substances: proanthocyanidins can be decomposed into anthocyanins when heated under acidic conditions.
The close relative of proanthocyanidin is catechin-it is actually a polymer composed of several catechin molecules holding hands. Because the number of catechin molecules in a combination is not the same, proanthocyanidins actually include a series of components: two catechin molecules holding hands are a dimer; three molecules holding hands are a trimer; a bunch of molecular hands The handle is the polymer.
Proanthocyanidin (OPC) is a natural super strong antioxidant. It has strong anti-oxidation and elimination of free radicals. It can effectively eliminate superoxide anion free radicals and hydroxyl free radicals. It also participates in the metabolism of phosphoric acid and arachidonic acid and protein phosphorylation, protecting lipids from peroxidation damage; A powerful metal chelating agent that can chelate metal ions to form inert compounds in the body; protect and stabilize vitamin C, and help the absorption and utilization of vitamin C.
Anthocyanins are monomers similar to catechins (the two look very similar). Therefore, when proanthocyanidins are heated under acidic conditions, they will decompose into anthocyanin monomers, which is why it is called Into proanthocyanidins.
Whether it is anthocyanins, proanthocyanidins or catechins, they all belong to the big family of bioflavonoids. Since they are in the same category, there is actually no difference in anti-oxidant methods. Of course, the so-called number of people is great. For proanthocyanidins, the higher the degree of polymerization (the more catechin molecules holding hands), the stronger the antioxidant activity: polyprocyanidins (a combination of more than five catechin molecules) The antioxidant activity of oligomeric proanthocyanidins (a combination of two to four catechin molecules, referred to as OPC) and monomeric catechins is significantly stronger than that of oligomeric proanthocyanidins (PPC for short). The absorption of OPC in the human body is rapid and complete. The highest blood concentration can be reached within 20 minutes of oral administration, and the metabolic cycle can be as long as 27 hours.
From a purely antioxidant point of view, the antioxidant capacity of proanthocyanidin is not as good as that of astaxanthin and VE. However, because proanthocyanidin has good water solubility and good fat solubility, in practical applications, its antioxidant capacity is stronger than simple fat-soluble The astaxanthin and Ve, greatly expanded its application and usage.
The main sources of anthocyanins and proanthocyanidins currently on the market are:
Bilberry Extract
Cranberry Extract
Black Currant Extract
Black Elderberry Extract
Aronia Chokeberry Extract
Blueberry Extract
Blackberry Extract
Acai Berry Extract
Black Bean Peel Extract
Mulberry Extract
Purple Corn Extract
Black Goji Extract
Roselle Extract
Grape Skin Extract
Purple Potato Extract
Rose Extract
Black Rice Extract
Grape Seed Extract
Pine Bark Extract
Peanut Skin Extract
The specification of proanthocyanidin is mostly OPC95%UV, and the price of this specification is also very different. As far as quality is concerned, two aspects can be analyzed, one is the source and the other is the degree of aggregation.
In terms of sources, grape seeds and pine bark are the best sources, followed by peanut shells. The reason lies in an important indicator, aflatoxin. Aflatoxins are metabolites produced by Aspergillus flavus and Aspergillus parasiticus. Aflatoxins are found in soil, animals and plants, various nuts, especially peanuts and walnuts. Aflatoxins are also often found in products such as soybeans, rice, corn, macaroni, condiments, milk, dairy products, and edible oils.
Obviously, proanthocyanidins and aflatoxins extracted from peanut shells are an indicator worthy of attention.
In terms of degree of polymerization, when it comes to quality topics, the key point in evaluating the quality of proanthocyanidins is the degree of polymerization. The higher the degree of polymerization, the larger the molecular weight, the larger the volume of the molecule, and the higher the bioavailability of oligomers. Therefore, the quality of oligomer is better, followed by high polymer.
The current general method of proanthocyanidins is to use UV, first dye with vanillin and sulfuric acid, and then calculate the content by the absorbance at the characteristic absorption wavelength of the coloring group. Generally speaking, the content is the number of primitives. As we mentioned earlier, Proanthocyanidin is called this name because it becomes anthocyanin when heated under acidic conditions. At present, the commonly used method for determining the content of proanthocyanidins uses this principle: first convert colorless proanthocyanidins into red anthocyanins, then measure the content of anthocyanins, and then convert them into proanthocyanidins. In other words, whether oligomeric proanthocyanidins or multimeric proanthocyanidins, they all return to their original form and become single dog anthocyanins. There is no distinction between you and me and you.
Anthocyanins (VMA) are mainly found in blueberry fruits, purple potatoes, grape skins and so on. The main function is to relieve eye fatigue and accelerate the speed of vitamin A synthesis of rhodopsin on the retina. Its ability of scavenging free radicals and anti-oxidation is far less than that of OPC, which is a kind of water-soluble natural pigment widely found in plants in nature. Most of the main coloring substances in fruits, vegetables, and flowers are related to it. Under different pH conditions of plant cell vacuoles, anthocyanins make petals show colorful colors. There are more than 20 kinds of anthocyanins, and there are 6 important ones in food, namely geranium pigment, cornflower pigment, delphinium pigment, peony pigment, morning glory pigment and mallow pigment. Natural anthocyanins exist in the form of glycosides, called anthocyanins, and there are few free anthocyanins. Anthocyanins are mainly used in food coloring, but also in dyes, medicine, cosmetics, etc.
The benefits of anthocyanins
- Protect the blood circulatory system of the human body through three ways: remove the oxygen free radicals in the blood; help the body prevent the generation of oxygen free radicals; enhance the integrity of the blood vessel wall.
- Inhibit the degradation of connective tissue by collagenase and elastase, thus helping to maintain the elasticity of the skin and exert its anti-aging effect.
- It can enhance the microcirculation of the retinal capillaries in the fundus and the capillaries in the extremities.
- By maintaining the health of blood vessels and improving microcirculation, various organs and tissues can obtain adequate blood supply.
- It can enhance immune function. Procyanidins can improve the immune response ability of mice fed with alcohol and mice infected with retrovirus.
- Proanthocyanidins can also enhance the efficacy of vitamin C and prolong the time for vitamin C to take effect in the human body.
- The solubility of proanthocyanidins in water is very good, and it is well absorbed after oral administration. It enters the human body and takes effect quickly and lasts for a long time.
- As a health food, safety is very important. The results of various animal experiments and experimental system studies have proved that proanthocyanidins are non-toxic, non-mutagenic, non-carcinogenic, non-teratogenic, and non-allergenic, so procyanidins are safe.
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