Question

What would have happened if Plants lacked anthocyanin?

Answer 1

Anthocyanins are natural plant pigments that have beneficial effects for the plant as well as for humans and animals. Dietary sources of anthocyanins are generally easy to identify due to their red, blue, or purple color. Examples include berries and red-skinned grapes, apples, and pears and various vegetables such as radishes and red/purple cabbage. Anthocyanins may also be ingested through their use as a food additive and as dietary supplements, procured as anthocyanin-rich fruit extracts, powders, and purified compounds. The bioavailability of anthocyanins is considered to be limited; however, recent advances in targeted and nontargeted instrumentation have enhanced our detection capability, indicating that anthocyanin metabolism can be extensive, is complex, and that the full portfolio of anthocyanin metabolites are probably yet to be measured or characterized. Nonetheless, it is clear that anthocyanin intake is associated with various health benefits as demonstrated in a number of study designs ranging from human epidemiology and clinical trial intervention to screening and mechanistic studies in animals and cell culture models. Anthocyanin molecular targets include transporters and receptors, second messenger signaling molecules and kinase enzymes, transcription factors, promoters, and growth factors, and a host of oxidant defense enzymes. Despite the potential broad-spanning biological activities of anthocyanins, safety and toxicological concerns are relatively low. To date, there are no reports indicating adverse health effects with consumption of anthocyanins (in general) at usual dietary intake levels. The collective toxicological literature suggests that adverse effects occur only at extremely high levels, although a complete toxicological assessment of anthocyanins is lacking (EFSA, 2013). Overall, anthocyaniningestion through food is unlikely to present a safety concern and may, in fact, impart health benefits. Currently, there is no recommended intake level of anthocyaninsto consume for optimal health or to avoid adverse effects (UL). Future anthocyaninsresearch and continued consumer interest in anthocyanin-containing foods and products with health benefits will undoubtedly present opportunities for pursuing dietary guidance recommendations

Answer 2

Anthocyanins are plant pigments having various effects for the plant as well as for mammals.

Anthocyanins are water-soluble pigments that depending on their pH, may appear red, purple, or blue. Food plants rich in anthocyanins include the blueberry, raspberry, black rice, and black soybean. This coloured pigments causes the colour to obligate in plants.