Anthocyanins, also known as anthocyanins, is a kind of natural water-soluble pigment widely found in plants. It is a class of biological flavonoids. But it is also the main plant petals in the main coloring in petals, the colorful fruits, vegetables and flowers are all influenced by it. In one sentence, black wolfberry’s brightness and color is caused by anthocyanins.
Anthocyanins exist in the vacuoles of plant cells and can be transformed from chlorophyll. Under different pH conditions in plant cells, the petals show different colors.Soluble sugar increased in Autumn, the cells are acidic, in acidic conditions anthocyanins appear red or purple, so the petals are red, purple is the fucntion of anthocyanins,the darkness of its color is positively correlated with the content of its anthocyanin. it can be quickly determined by spectrophotometer,it appears blue under alkaline conditions. The color of anthocyanins is affected by many factors, low temperature, hypoxia and phosphorus deficiency and other adverse environment will promote the formation and accumulation of anthocyanins. Natural conditions of the free state of the anthocyanins are rare, mainly in the form of glycosides, anthocyanins is often with one or more glucose, rhamnose, galactose, arabinose and other glycosidic bonds through the formation of anthocyanins. So the sweeter it taste, the better the black wollberry is, for those that taste acid and bitter, anthocyanin content will not be high.
So one important way to distinguish good and bad black wolfberry is to tastes, the sweeter, the more anthocyanins!
Procyanidins (PC), also a biological organism with a special molecular structure. Generally red brown powder, gas micro, taste astringent, soluble in water and most organic solvents, according to the size of the degree of polymerization, usually two ~ pentamer known as oligomeric procyanidins (referred to as OPC), the pentamer above For high procyanidins (PPC).
Anthocyanins and procyanidins are not really a substance, but the relationship between the two is not simple: they both belong to the biological flavonoids, and anthocyanins can be aggregated into proanthocyanidins, proanthocyanidins can be decomposed into anthocyanins. And, proanthocyanidins can also continue to polymerize the formation of proanthocyanidins, magical nature. Although the three are not the same material, but the structure is similar, similar function, are currently recognized as the free radicals to remove the most effective natural antioxidants. The latest study shows that anthocyanins can prevent hepatitis C virus replication, is currently found in the most potent free radical scavenger, has a very strong in vivo activity.