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Black currant

Anthocyan is a generic term for anthocyanidin, which has a backbone in combination with anthocyanin, which is a glycoside formed by binding of saccharide to anthocyanidin. Anthocyanins are glycosides of flavylium salts. Each anthocyanin thus comprises three component parts: the hydroxylated core (the aglycone); the saccharide unit; and the counterion. Examples of anthocyanidin, i.e., an aglycon, include delphinidin, cyanidin, malvidin, pelargonidin, peonidin, and petunidin. Anthocyanin is referred to as anthocyanidin glucoside when, for example, glucose is bound to the anthocyanidin as a glycoside. Saccharide found in anthocyanin includes: monosaccharide such as galactose and arabinose in addition to glucose; and disaccharide such as rutinose and sophorose. Particularly suitable sources for the anthocyanins for the compositions of the invention are fruits such as cherries, bilberries, blueberries, blackcurrants, redcurrants, grapes, cranberries, strawberries, and apples and vegetables such as red cabbage. Bilberries, in particular Vaccinium myrtillus, and blackcurrants, in particular Ribes nigrum, are especially suitable. In the case of anthocyanin derived from black currant, four components, i.e., cyanidin-3-O-glucoside, cyanidin-3-O-rutinoside, delphinidin-3-O-glucoside, and delphinidin-3-O-rutinoside, are contained as anthocyanins.

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