1, anti-oxidation, scavenging free radicals: anthocyanin can be combined with protein to prevent peroxidation, and its anti-oxidation intensity is 50 times that of vitamin E and 20 times that of vitamin C; It can also combine with metal ions to form chelates. The body produces unpleasant free radicals all the time, and the powerful antioxidant effect of anthocyanins is the bane of free radicals.
2. Prevention of cardiovascular and cerebrovascular diseases: Cardiovascular and cerebrovascular diseases are closely related to the increase of low-density lipoprotein in blood. Anthocyanins extracted from red wine can obviously inhibit the oxidation of low-density lipoprotein and the aggregation of platelets. It can also effectively inhibit the formation of atherosclerosis, ensure the patency of blood vessels, enhance the toughness of blood vessels, and prevent bleeding events caused by brittle blood vessels.
3. Protect vision: Studies show that anthocyanins can promote the regeneration of rhodopsin in retina, which is the key substance to ensure normal vision. In addition, it can also promote visual sensitivity, improve dark vision, and make people see the surrounding situation more clearly in dim light.
During World War II, the Royal Air Force was asked to eat a food-blueberry, because it is rich in anthocyanins that can improve vision. Our grandmaster Li Shizhen also recorded the benefits of blueberries to eyesight in Compendium of Materia Medica.
4. Improve sleep: This is also the result of resisting free radicals and enhancing immunity. In the modern society where the pace of people's life is accelerating day by day, people can't get enough rest, which enhances the production of free radicals and reduces immunity.
5, anti-allergic: anthocyanin's strong antioxidant capacity blocks the generation of allergic substances, thus killing allergic reactions in the cradle. Anthocyanin combined with protein can also form a protective film to prevent the next allergic reaction.
Extended data:
Anthocyanins are sensitive to light, temperature, pH value and metal ions due to their own properties, and their stability is poor. Therefore, when cooking food rich in anthocyanins, it is best to stir fry quickly. Because it is water-soluble, it is best to avoid contact with water. Recognize the true face of anthocyanins and eat clearly.
Many benefits of anthocyanin are due to its strong antioxidant capacity, and scientists also hope to make full use of this feature. So there are purple and black foods, such as purple tomatoes, purple rice and so on. I believe there will be more such foods in the future. However, intake is the foundation and absorption is the key. Only by grasping the dosage and ensuring the source can we eat beautifully and healthily.
People's Network-Anti-cardiovascular and cerebrovascular diseases, anti-aging ... What magic does anthocyanin have?