Chemical compound
Callistephin is an anthocyanin. It is the 3-O-glucoside of pelargonidin.
It is found in pomegranate juice,[2] in strawberries,[3] and in purple corn.[4] It is also found in the berry skins of Cabernet Sauvignon and Pinot Noir grapes (Vitis vinifera L.).[5]
See also
References
- ^ He, Fei; Liang, Na-Na; Mu, Lin; Pan, Qiu-Hong; Wang, Jun; Reeves, Malcolm J.; Duan, Chang-Qing (2012). "Anthocyanins and Their Variation in Red Wines I. Monomeric Anthocyanins and Their Color Expression". Molecules. 17 (2): 1571–1601. doi:10.3390/molecules17021571. PMID 22314380.
- ^ Hernández, F.; Melgarejo, P.; Tomás-Barberán, F. A.; Artés, F. (1999). "Evolution of juice anthocyanins during ripening of new selected pomegranate ( Punica granatum ) clones". European Food Research and Technology. 210: 39–42. doi:10.1007/s002170050529. S2CID 16524540.
- ^ Mullen, William; Edwards, Christine A.; Serafini, Mauro; Crozier, Alan (2008). "Bioavailability of Pelargonidin-3-O-glucoside and Its Metabolites in Humans Following the Ingestion of Strawberries with and without Cream". Journal of Agricultural and Food Chemistry. 56 (3): 713–9. doi:10.1021/jf072000p. PMID 18211024.
- ^ Hiromitsu Aoki, Noriko Kuze and Yoshiaki Kato. "Anthocyanins isolated from purple corn (Zea mays L.)" (PDF). Agricultural and Food Sciences. Archived 2013-10-29 at the Wayback Machine)
- ^ He, F.; He, J.-J.; Pan, Q.-H.; Duan, C.-Q. (2010). "Mass-spectrometry evidence confirming the presence of pelargonidin-3-O-glucoside in the berry skins of Cabernet Sauvignon and Pinot Noir (Vitis vinifera L.)". Australian Journal of Grape and Wine Research. 16 (3): 464–468. doi:10.1111/j.1755-0238.2010.00107.x.
