What are the effects and functions of anthocyanins?

Anthocyanins have antioxidant effect, play a role in beauty and skin care, and scavenge free radicals.

Beauty and skin care. For a long time, anthocyanins have also had the reputation of "oral ** cosmetics", that is to say, eating more foods rich in anthocyanins in daily life can play a good role in beauty and skin care. Moreover, regular consumption of anthocyanins can also prevent the premature formation of ** wrinkles, which can be said to be the most effective antioxidant in nature.

Scavenges free radicals. It can be said that free radicals in the body are the factors that cause us to age and induce diseases, and if we do not pay attention to regular removal, it will seriously endanger human health. The main function of anthocyanins is to scavenge free radicals, although vitamins also have this effect, but they are partially inactivated by oxidation before they reach the site of action.

Summary. Anthocyanins are natural pigments found in plants, and most of the colors in fruits, vegetables, and flowers are related to anthocyanins. Anthocyanins have a strong antioxidant function, and can not only be used as nutritional enhancers in food, but also as preservatives in food, replacing preservatives synthesized by other chemicals, in line with modern people's requirements for pure natural, safe and healthy food additives.

In addition, anthocyanins also have a good effect on promoting cell differentiation, which can effectively increase cell vitality and play a role in preventing cancer and anti-cancer.

Excuse me, but please go into more detail?

Anthocyanins are the natural pigments in plants, and most of the colors in fruits, vegetables, and flowers are related to anthocyanins. Anthocyanins have a strong antioxidant function, and can not only be used as a nutritional enhancer in food, but also can be used as a preservative for food, replacing preservatives synthesized by other chemicals, which meets the requirements of modern people for the natural, safe and healthy food additives. In addition, anthocyanins also have a good effect on promoting cell differentiation, which can effectively increase cell vitality and play a role in preventing cancer and anti-cancer.

Antioxidant: Anthocyanins have a strong antioxidant effect, which can scavenge free radicals, protect cells, and delay aging. Resist UV damage to **

Anthocyanins can inhibit collagenase, protect, and increase gloss. Anti-allergic: Anthocyanins can inhibit the production of histamine, thereby reducing allergies and inflammatory reactions.

1. Antioxidant: Anthocyanins have a strong antioxidant effect, which can scavenge free radicals, protect cells and delay aging.

2. Resist the damage of ultraviolet rays: anthocyanins can inhibit collagenase, protect and increase the glossiness of the product.

3. Anti-allergic: Anthocyanins can inhibit the production of histamine, thereby reducing allergies and inflammatory reactions.

Anthocyanins:

Anthocyanins, also known as anthocyanins, are a kind of water-soluble natural pigments that are widely found in plants in nature, and are colored aglycones obtained by hydrolysis of anthocyanins. Most of the main coloring substances in fruits, vegetables and flowers are related to it.

Under the different pH conditions of plant cell vacuoles, anthocyanins make the petals appear colorful and colorful. 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. Anthocyanins in their natural state are all present in the form of glycosides, called anthocyanins, and very few free anthocyanins are present.

Anthocyanins are mainly used in food coloring, and can also be used in dyes, medicine, cosmetics, etc.

Summary. The efficacy and role of anthocyanins are:1

Inhibition of inflammatory responseFor infectious diseases, appropriate application of anthocyanins can inhibit the inflammatory response and promote recovery. 2.Anthocyanins for the prevention of chronic metabolic diseases can increase the content of high-density lipoprotein in the blood and reduce the content of low-density lipoprotein, which has a very obvious effect in the prevention of cardiovascular and cerebrovascular diseases.

3.Improving vision levels Anthocyanins also have a strong effect on relieving eye fatigue and improving vision levels. Recommended foods high in anthocyanins:

1.The purple color of eggplant eggplant skin** is anthocyanins and their glycosides, and eating eggplant with the skin will preserve the anthocyanins. Eggplant is also rich in vitamin P, which can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce the fragility and permeability of capillaries, prevent microvascular rupture and bleeding, and maintain normal cardiovascular function.

2.In addition to being rich in anthocyanins, mulberry is also rich in active vitamins, amino acids, resveratrol and other ingredients. 3.

Blackcurrant Blackcurrant contains high vitamins and anthocyanins, and eating more blackcurrant helps to maintain elasticity and lighten spots.

Can you elaborate on that a little bit more?

The efficacy and role of anthocyanins are:1Inhibition of inflammatory responseFor infectious diseases, appropriate application of anthocyanins can inhibit the inflammatory response and promote recovery.

2.Anthocyanins for the prevention of chronic metabolic diseases can increase the content of high-density lipoprotein in the blood and reduce the content of low-density lipoprotein, which has a very obvious effect in the prevention of cardiovascular and cerebrovascular diseases. 3.

Improving vision levels Anthocyanins also have a strong effect on relieving eye fatigue and improving vision levels. Recommended foods with high anthocyanin content:1

The purple color of eggplant eggplant skin** is anthocyanins and their glycosides, and eating eggplant with the skin will preserve the anthocyanins. Eggplant is also rich in vitamin P, which can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce the fragility and permeability of capillaries, prevent microvascular rupture and bleeding, and maintain normal cardiovascular function. 2.

In addition to being rich in anthocyanins, mulberry is also rich in active vitamins, amino acids, resveratrol and other components, eating more mulberries can dilate blood vessels, reduce blood viscosity, and prevent thrombosis. 3.Blackcurrant Blackcurrant contains high vitamins and anthocyanins, and eating more blackcurrant helps to maintain **elasticity and lighten the selling point of spotted limbs.