Cyanidin is a natural organic compound. It is a particular type of anthocyanidin (not to be confused with anthocyanins which are glycosides of anthocyanidins). It is a pigment found in many redberries including but not limited to grapes, bilberry, blackberry, blueberry, cherry, cranberry, elderberry, hawthorn, loganberry, acai berry and raspberry.^[1] It can also be found in other fruits such as apples and plums. It is also found in red cabbage. It has a characteristic reddish-orange color, though this can change with pH, red ph < 3, violet at pH 7-8, blue at pH > 11. The highest concentrations of cyanidin are found in the skin of the fruit. Recently, the biosynthesis of cyanidin 3-O-glucoside in Escherichia coli was demonstrated.^[2]

Effects on the human body

Cyanidin, like other anthocyanidins, has putative antioxidant and radical-scavenging effects which may protect cells from oxidative damage and reduce risk of cardiovascular diseases and cancer. One theory is that dietary intake of cyanidins may inhibit development of obesity and diabetes as well as contain inflammatory mechanisms.^[3]

Other studies have generally shown that the glucoside derivative of cyanidin may have a role in cancer therapy.^[4][5][6]

List of cyanidin derivates

• cyanidin-3-rutinoside (3-C-R)
• cyanidin 3-O, found in red onion
• cyanidin 7-O, found in red onion
• cyanidin 3,4?-di-O-?-glucopyranoside, found in red onion
• cyanidin 4?-O-?-glucoside, found in red onion

References

de:Cyanidin es:Cianidina pt:Cianidina

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