Anthocyanins are water-soluble plant pigments that provide color to fruits, vegetables, flowers, and other plant tissues. They have antioxidant properties and may provide protective effects against cardiovascular diseases, cancer, diabetes, and UV radiation damage. Anthocyanins exist as glycosides in plants and are derived from anthocyanidins, which are heterocyclic compounds produced through the plant's anthocyanin biosynthesis pathway. The amount of anthocyanins can vary based on genetic and environmental factors.

1. Anthocyanin
and
there
biosynthesis

2. Introduction
Plant pigment which provide
color to plant
They are water soluble pigment
important group of highly
hydrosoluble pigments in most
species of plants.
In fruits and vegetables
anthocyanins are present in the
form of glycosides.
It has antioxidant
properties, protective
cardiovascular
diseases, cancer, diabetes, visual
disturbances, liver damage, or
UV-B radiation.

3.  The aglycon also know as anthocyanidin is a
heterocyclic derivative derived from a-cromen or
a-benzopyran.
 The aglycones are found in very small amounts in
fresh plants, as they are quite unstable.
 The most common aglycones of anthocyanins
are:-
 pelargonidin,
 delphinidin,
 cyanidin, peonidin,
 petunidin and malvidin.

4. The amount of anthocyanin in plants varies
according to the following factors:
- genetic differences between different
plant species
- environmental factors acting during the
plant development (light,temperature)
- agronomic factors (methods of cultivation)

5. Biosynthesis

6. Role
antioxidant activity, and protection against
DNA damage
In flowers, bright-reds and -purples are
adaptive for attracting pollinators
In fruits, the colorful skins also attract the
attention of animals, which may eat the fruits
and disperse the seeds.
In photosynthetic tissues ,it act as a
"sunscreen", protecting cells from high-light
damage by absorbing blue-green and
ultraviolet light

7. THANK YOU…