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Cyanidin is a natural organic compound. It is a particular type of anthocyanidin (glycoside version called anthocyanins). It is a pigment found in many red berries including grapes, bilberry, blackberry, blueberry, cherry, chokeberry, cranberry, elderberry, hawthorn, loganberry, açai berry and raspberry. It can also be found in other fruits such as apples and plums, and in red cabbage and red onion. It has a characteristic reddish-purple color, though this can change with pH; solutions of the compound are red at pH < 3, violet at pH 7-8, and blue at pH > 11. In certain fruits, the highest concentrations of cyanidin are found in the seeds and skin. Cyanidin has been found to be a potent sirtuin 6 (SIRT6) activator.
List of cyanidin derivatives
- • Antirrhinin (cyanidin-3-rutinoside or 3-C-R), found in black raspberry
- • Cyanidin-3-xylosylrutinoside, found in black raspberry
- • Cyanidin-3,4′-di-O-β-glucopyranoside, found in red onion
- • Cyanidin-4′-O-β-glucoside, found in red onion
- • Chrysanthemin (cyanidin-3-O-glucoside), found in blackcurrant pomace
- • Ideain (cyanidin 3-O-galactoside), found in Vaccinium species
- • Cyanin (cyanidin-3,5-O-diglucoside), found in red wine
Activation
Among many anthocyanidins studied, cyanidin most potently stimulated activity of the sirtuin 6 enzyme.
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Benefits have been seen with blood sugar reductions in the range of 150 mg/kg bodyweight, a dose well above what is achieved through foods.
It is possible long-term benefits may be seen with a lower dose of cyanidin compounds through foods, due to the many correlations of plant intake and health; however, causation has not been given to cyanidins as of yet.
Additionally, it may be possible to increase bioavailability and thus lower the needed dose by inhibiting P450 enzymes (similar to Curcumin being potentiated by piperine). However, this is for the most part currently an untested hypothesis. *
Note 1: Assessment of oral toxicity and safety profile of cyanidin: acute and subacute studies on anthocyanin