Wearing red has become a popular way to support the prevention of heart disease, the #1 killer of women. Now new research suggests eating red may be one of the best ways to keep your heart healthy.
Nov 5, 2018
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Previous research has shown that the plant-produced chemicals known as flavonoids have beneficial antioxidant and anti-inflammatory properties. Anthocyanins, the type of flavonoid investigated in the current study, have been ...
May 21, 2018
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Naturally occurring pigments in berries, also known as anthocyanins, increase the function of the sirtuin 6 enzyme in cancer cells, a new study from the University of Eastern Finland shows. The regulation of this enzyme could ...
Apr 5, 2018
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Blueberries, and berries in general, are among foods labeled as "diabetes superfoods" by the American Association of Diabetes. Food science researchers at the University of Illinois have found that fermenting berries may ...
Nov 2, 2016
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Research has suggested that compounds that give colorful fruits their rich hues, especially berries, promote health and might even prevent cancer. But for the first time, scientists have exposed extracts from numerous berries ...
Jan 28, 2013
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(HealthDay)—High intake of a specific sub-class of flavonoids, called anthocyanins, is associated with a reduced risk of myocardial infarction (MI) in young and middle-aged women, according to a study published in the Jan. ...
Jan 15, 2013
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Eating three or more servings of blueberries and strawberries per week may help women reduce their risk of a heart attack by as much as one-third, researchers reported in Circulation: Journal of the American Heart Association.
Jan 14, 2013
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Men who eat flavonoid-rich foods such as berries, tea, apples and red wine significantly reduce their risk of developing Parkinson's disease, according to new research by Harvard University and the University of East Anglia ...
Apr 4, 2012
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Anthocyanins (also anthocyans; from Greek: ἀνθός (anthos) = flower + κυανός (kyanos) = blue) are water-soluble vacuolar pigments that may appear red, purple, or blue according to pH. They belong to a parent class of molecules called flavonoids synthesized via the phenylpropanoid pathway; they are odorless and nearly flavorless, contributing to taste as a moderately astringent sensation. Anthocyanins occur in all tissues of higher plants, including leaves, stems, roots, flowers, and fruits. Anthoxanthins are their clear, white to yellow counterparts occurring in plants. Anthocyanins are derivatives of anthocyanidins which include pendant sugars.
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