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Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits

Overview of attention for article published in Food & Nutrition Research, August 2017
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About this Attention Score

  • In the top 5% of all research outputs scored by Altmetric
  • One of the highest-scoring outputs from this source (#3 of 685)
  • High Attention Score compared to outputs of the same age (99th percentile)
  • High Attention Score compared to outputs of the same age and source (99th percentile)

Mentioned by

news
96 news outlets
blogs
5 blogs
twitter
52 tweeters
facebook
3 Facebook pages
wikipedia
3 Wikipedia pages
googleplus
1 Google+ user
reddit
1 Redditor
video
12 video uploaders

Citations

dimensions_citation
1459 Dimensions

Readers on

mendeley
3336 Mendeley
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Title
Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits
Published in
Food & Nutrition Research, August 2017
DOI 10.1080/16546628.2017.1361779
Pubmed ID
Authors

Hock Eng Khoo, Azrina Azlan, Sou Teng Tang, See Meng Lim

Abstract

Anthocyanins are colored water-soluble pigments belonging to the phenolic group. The pigments are in glycosylated forms. Anthocyanins responsible for the colors, red, purple, and blue, are in fruits and vegetables. Berries, currants, grapes, and some tropical fruits have high anthocyanins content. Red to purplish blue-colored leafy vegetables, grains, roots, and tubers are the edible vegetables that contain a high level of anthocyanins. Among the anthocyanin pigments, cyanidin-3-glucoside is the major anthocyanin found in most of the plants. The colored anthocyanin pigments have been traditionally used as a natural food colorant. The color and stability of these pigments are influenced by pH, light, temperature, and structure. In acidic condition, anthocyanins appear as red but turn blue when the pH increases. Chromatography has been largely applied in extraction, separation, and quantification of anthocyanins. Besides the use of anthocyanidins and anthocyanins as natural dyes, these colored pigments are potential pharmaceutical ingredients that give various beneficial health effects. Scientific studies, such as cell culture studies, animal models, and human clinical trials, show that anthocyanidins and anthocyanins possess antioxidative and antimicrobial activities, improve visual and neurological health, and protect against various non-communicable diseases. These studies confer the health effects of anthocyanidins and anthocyanins, which are due to their potent antioxidant properties. Different mechanisms and pathways are involved in the protective effects, including free-radical scavenging pathway, cyclooxygenase pathway, mitogen-activated protein kinase pathway, and inflammatory cytokines signaling. Therefore, this review focuses on the role of anthocyanidins and anthocyanins as natural food colorants and their nutraceutical properties for health. Abbreviations: CVD: Cardiovascular disease VEGF: Vascular endothelial growth factor.

Twitter Demographics

Twitter Demographics

The data shown below were collected from the profiles of 52 tweeters who shared this research output. Click here to find out more about how the information was compiled.
Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 3,336 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 3336 100%

Demographic breakdown

Readers by professional status Count As %
Student > Bachelor 647 19%
Student > Master 358 11%
Student > Ph. D. Student 266 8%
Researcher 185 6%
Student > Doctoral Student 127 4%
Other 464 14%
Unknown 1289 39%
Readers by discipline Count As %
Agricultural and Biological Sciences 530 16%
Biochemistry, Genetics and Molecular Biology 283 8%
Chemistry 245 7%
Engineering 140 4%
Pharmacology, Toxicology and Pharmaceutical Science 137 4%
Other 566 17%
Unknown 1435 43%
Attention Score in Context

Attention Score in Context

This research output has an Altmetric Attention Score of 795. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 14 September 2023.
All research outputs
#22,345
of 24,483,002 outputs
Outputs from Food & Nutrition Research
#3
of 685 outputs
Outputs of similar age
#422
of 322,458 outputs
Outputs of similar age from Food & Nutrition Research
#1
of 27 outputs
Altmetric has tracked 24,483,002 research outputs across all sources so far. Compared to these this one has done particularly well and is in the 99th percentile: it's in the top 5% of all research outputs ever tracked by Altmetric.
So far Altmetric has tracked 685 research outputs from this source. They typically receive a lot more attention than average, with a mean Attention Score of 17.6. This one has done particularly well, scoring higher than 99% of its peers.
Older research outputs will score higher simply because they've had more time to accumulate mentions. To account for age we can compare this Altmetric Attention Score to the 322,458 tracked outputs that were published within six weeks on either side of this one in any source. This one has done particularly well, scoring higher than 99% of its contemporaries.
We're also able to compare this research output to 27 others from the same source and published within six weeks on either side of this one. This one has done particularly well, scoring higher than 99% of its contemporaries.