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Anthocyanins
Anthocyanins (), also called anthocyans, are water-soluble vacuolar pigments that, depending on their pH, may appear red, purple, blue, or black. In 1835, the German pharmacist Ludwig Clamor Marquart gave the name Anthokyan to a chemical compound that gives flowers a blue color for the first time in his treatise "''Die Farben der Blüthen''". Food plants rich in anthocyanins include the blueberry, raspberry, black rice, and black soybean, among many others that are red, blue, purple, or black. Some of the colors of autumn leaves are derived from anthocyanins. Anthocyanins belong to a parent class of molecules called flavonoids synthesized via the phenylpropanoid pathway. They occur in all tissues of higher plants, including leaves, stems, roots, flowers, and fruits. Anthocyanins are derived from anthocyanidins by adding sugars. They are odorless and moderately astringent. Although approved as food and beverage colorant in the European Union, anthocyanins are not approved for ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anthocyanidins
Anthocyanidins are common plant pigments, the sugar-free counterparts of anthocyanins. They are based on the flavylium cation, an oxonium ion, with various groups substituted for its hydrogen atoms. They generally change color from red through purple, blue, and bluish green as a function of pH. Anthocyanidins are an important subclass of the polymethine dyes and flavonoids. The flavylium cation is a chromenylium cation with a phenyl group substituted in position 2; and chromenylium (also called benzopyrylium) is a bicyclic version of pyrylium. The positive charge can move around the molecule. At least 31 monomeric anthocyanidins have been properly identified in living organisms, mostly as the core components of anthocyanins. The latter are responsible for the red, purple, blue, or black color of many fruits (like grapes and blueberries), flowers (like roses), leaves (like purple cabbage), and even tubers (like radishes and purple yams). They are also found in some animals. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cyanidin
Cyanidin is a natural organic compound. It is a particular type of anthocyanidin (glycoside version called anthocyanins). It is a pigment found in many red berries including grapes, bilberry, blackberry, blueberry, cherry, chokeberry, cranberry, elderberry, hawthorn, loganberry, açai berry and raspberry. It can also be found in other fruits such as apples and plums, and in red cabbage and red onion. It has a characteristic reddish-purple color, though this can change with pH; solutions of the compound are red at pH 11. In certain fruits, the highest concentrations of cyanidin are found in the seeds and skin. Cyanidin has been found to be a potent sirtuin 6 (SIRT6) activator. List of cyanidin derivatives * Antirrhinin (cyanidin-3-rutinoside or 3-C-R), found in black raspberry * Cyanidin-3-xylosylrutinoside, found in black raspberry * Cyanidin-3,4′-di-''O''-β-glucopyranoside, found in red onion * Cyanidin-4′-''O''-β-glucoside, found in red onion * Chrysanthemin ( ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Black Rice
Black rice, also known as purple rice, is a range of rice types of the species ''Oryza sativa'', some of which are glutinous rice. There are several varieties of black rice available today. These include Indonesian black rice, Philippine heirloom balatinaw black rice and pirurutong black glutinous rice, and Thai jasmine black rice. Black rice is known as ''chak-hao'' in Manipur, India. In Bangladesh, it is known as ''kalo dhaner chaal'' (black paddy rice) and used to make polao or rice-based desserts. The bran hull (outermost layer) of black rice contains one of the highest levels of anthocyanins found in food. The grain has a similar amount of fiber to brown rice and like brown rice, has a mild, nutty taste. Black rice has a deep black color and usually turns deep purple when cooked. Its dark purple color is primarily due to its anthocyanin content, which is higher by weight than that of other colored grains. It is suitable for creating porridge, dessert, traditional Chinese ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Leaf
A leaf ( : leaves) is any of the principal appendages of a vascular plant stem, usually borne laterally aboveground and specialized for photosynthesis. Leaves are collectively called foliage, as in "autumn foliage", while the leaves, stem, flower, and fruit collectively form the shoot system. In most leaves, the primary photosynthetic tissue is the palisade mesophyll and is located on the upper side of the blade or lamina of the leaf but in some species, including the mature foliage of ''Eucalyptus'', palisade mesophyll is present on both sides and the leaves are said to be isobilateral. Most leaves are flattened and have distinct upper (adaxial) and lower ( abaxial) surfaces that differ in color, hairiness, the number of stomata (pores that intake and output gases), the amount and structure of epicuticular wax and other features. Leaves are mostly green in color due to the presence of a compound called chlorophyll that is essential for photosynthesis as it absorbs light ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flavonoid
Flavonoids (or bioflavonoids; from the Latin word ''flavus'', meaning yellow, their color in nature) are a class of polyphenolic secondary metabolites found in plants, and thus commonly consumed in the diets of humans. Chemically, flavonoids have the general structure of a 15-carbon skeleton, which consists of two phenyl rings (A and B) and a heterocyclic ring (C, the ring containing the embedded oxygen). This carbon structure can be abbreviated C6-C3-C6. According to the IUPAC nomenclature, they can be classified into: *flavonoids or bioflavonoids *isoflavonoids, derived from 3-phenyl chromen-4-one (3-phenyl-1,4-benzopyrone) structure *neoflavonoids, derived from 4-phenylcoumarine (4-phenyl-1,2-benzopyrone) structure The three flavonoid classes above are all ketone-containing compounds and as such, anthoxanthins ( flavones and flavonols). This class was the first to be termed bioflavonoids. The terms flavonoid and bioflavonoid have also been more loosely used to describe non ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Quercus Coccifera
''Quercus coccifera'', the kermes oak, is an oak bush in the ''Ilex'' section of the genus. It is native to the Mediterranean region and Northern African Maghreb, south to north from Morocco to France and west to east from Portugal to Cyprus and Turkey, crossing Spain, Italy, Libya, Balkans, and Greece, including Crete. The Kermes Oak was historically important as the food plant of the '' Kermes'' scale insect, from which a red dye called crimson was obtained. The etymology of the specific name ''coccifera'' is related to the production of red cochineal (crimson) dye and derived from Latin coccum which was from Greek κόκκος, the kermes insect. The Latin -fera means 'bearer'. Description ''Quercus coccifera'' is usually a shrub less than high, rarely a small tree, reaching tall (a specimen recorded in Kouf, Libya) and in trunk diameter. It is evergreen, with spiny-serrated coriaceous leaves 1.5–4 cm long and 1–3 cm broad. The acorns are 2–3 cm ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Epidermis (botany)
The epidermis (from the Greek ''ἐπιδερμίς'', meaning "over-skin") is a single layer of cells that covers the leaves, flowers, roots and stems of plants. It forms a boundary between the plant and the external environment. The epidermis serves several functions: it protects against water loss, regulates gas exchange, secretes metabolic compounds, and (especially in roots) absorbs water and mineral nutrients. The epidermis of most leaves shows dorsoventral anatomy: the upper (adaxial) and lower (abaxial) surfaces have somewhat different construction and may serve different functions. Woody stems and some other stem structures such as potato tubers produce a secondary covering called the periderm that replaces the epidermis as the protective covering. Description The epidermis is the outermost cell layer of the primary plant body. In some older works the cells of the leaf epidermis have been regarded as specialized parenchyma cells,Hill, J. Ben; Overholts, Lee O; Popp, H ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chlorophyll
Chlorophyll (also chlorophyl) is any of several related green pigments found in cyanobacteria and in the chloroplasts of algae and plants. Its name is derived from the Greek words , ("pale green") and , ("leaf"). Chlorophyll allow plants to absorb energy from light. Chlorophylls absorb light most strongly in the blue portion of the electromagnetic spectrum as well as the red portion. Conversely, it is a poor absorber of green and near-green portions of the spectrum. Hence chlorophyll-containing tissues appear green because green light, diffusively reflected by structures like cell walls, is less absorbed. Two types of chlorophyll exist in the photosystems of green plants: chlorophyll ''a'' and ''b''. History Chlorophyll was first isolated and named by Joseph Bienaimé Caventou and Pierre Joseph Pelletier in 1817. The presence of magnesium in chlorophyll was discovered in 1906, and was that element's first detection in living tissue. After initial work done by German chemi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Astringent
An astringent (sometimes called adstringent) is a chemical that shrinks or constricts body tissues. The word derives from the Latin ''adstringere'', which means "to bind fast". Calamine lotion, witch hazel, and yerba mansa, a Californian plant, are astringents. Astringency, the dry, puckering or numbing mouthfeel caused by the tannins in unripe fruits, lets the fruit mature by deterring eating. Ripe fruits and fruit parts including blackthorn (sloe berries), ''Aronia'' chokeberry, chokecherry, bird cherry, rhubarb, quince and persimmon fruits (especially those which are unripe), banana skins (or unripe bananas), cashew fruits and acorns are astringent. Citrus fruits, like lemons, are somewhat astringent. Tannins, being a kind of polyphenol, bind salivary proteins and make them precipitate and aggregate, producing a rough, "sandpapery", or dry sensation in the mouth. The tannins in some teas, coffee, and red grape wines like Cabernet Sauvignon and Merlot produce mild as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spectra Chlorophyll Ab Oenin (1)
Spectra may refer to: * The plural of spectrum, conditions or values that vary over a continuum, especially the colours of visible light * ''Spectra'' (journal), of the Museum Computer Network (MCN) * The plural of spectrum (topology), an object representing a generalized cohomology theory in algebraic topology * Spectra (mathematical association), an association of LGBT mathematicians * Spectra (Latreille 1802), an order of stick-insects, or Phasmatodea Companies and products * Kia Spectra, a car developed by Kia Motors from 2000 to the present. * Motorola Spectra and Astro Spectra, models of two-way radio. * Optare Spectra, a bus body built by Optare. * Polaroid Spectra, a type of instant camera and instant film formerly produced by the Polaroid Corporation. * RCA Spectra 70, the name for a series of mainframe computers made by RCA, and which were sold to Univac to become the Univac 90/60 series computer. * Spectra, a brand of ultra-high-molecular-weight polyethylene fiber. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cell Death
Cell death is the event of a biological cell ceasing to carry out its functions. This may be the result of the natural process of old cells dying and being replaced by new ones, as in programmed cell death, or may result from factors such as diseases, localized injury, or the death of the organism of which the cells are part. Apoptosis or Type I cell-death, and autophagy or Type II cell-death are both forms of programmed cell death, while necrosis is a non-physiological process that occurs as a result of infection or injury. Programmed cell death Programmed cell death (PCD) is cell death mediated by an intracellular program. PCD is carried out in a regulated process, which usually confers advantage during an organism's life-cycle. For example, the differentiation of fingers and toes in a developing human embryo occurs because cells between the fingers apoptose; the result is that the digits separate. PCD serves fundamental functions during both plant and metazoa (multicellula ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Glycosides
In chemistry, a glycoside is a molecule in which a sugar is bound to another functional group via a glycosidic bond. Glycosides play numerous important roles in living organisms. Many plants store chemicals in the form of inactive glycosides. These can be activated by enzyme hydrolysis, which causes the sugar part to be broken off, making the chemical available for use. Many such plant glycosides are used as medications. Several species of ''Heliconius'' butterfly are capable of incorporating these plant compounds as a form of chemical defense against predators. In animals and humans, poisons are often bound to sugar molecules as part of their elimination from the body. In formal terms, a glycoside is any molecule in which a sugar group is bonded through its anomeric carbon to another group via a glycosidic bond. Glycosides can be linked by an O- (an ''O-glycoside''), N- (a ''glycosylamine''), S-(a ''thioglycoside''), or C- (a '' C-glycoside'') glycosidic bond. According to th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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