Anthoxanthin
Not to be confused with Astaxanthin, a carotenoid.
White cauliflower has anthoxanthin pigments
Anthoxanthins (flavones and flavonols)[1] are a type of flavonoid pigments in plants. Anthoxanthins are water-soluble pigments which range in color from white or colorless to a creamy to yellow, often on petals of flowers. These pigments are generally whiter in an acid medium and yellowed in an alkaline medium. They are very susceptible to color changes with minerals and metal ions, similar to anthocyanins. As with all flavonoids, they exhibit antioxidant properties, and are important in nutrition, and are sometimes used as food additives. Darkening with iron is particularly prominent in food products. They are considered to have more variety than anthocyanins. Some examples are quercitin.
References
- ↑ Isolation of a UDP-glucose: Flavonoid 5-O-glucosyltransferase gene and expression analysis of anthocyanin biosynthetic genes in herbaceous peony (Paeonia lactiflora Pall.). Da Qiu Zhao, Chen Xia Han, Jin Tao Ge and Jun Tao, Electronic Journal of Biotechnology, 15 November 2012, Volume 15, Number 6, doi:10.2225/vol15-issue6-fulltext-7
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