Anthocyanin and recent development as functional food

13th Joint Conference on Chemistry

Lestario, Lydia Ninan^1 ; Muninggar, Jodelin^2 ; Pudjihastuti, Susanti^3

Chemistry Department, Faculty of Science and Mathematics, Satya Wacana Christian University, Salatiga, Indonesia^1

Physics Department, Faculty of Science and Mathematics, Satya Wacana Christian University, Salatiga, Indonesia^2

Biology Education Department, Faculty of Biology, Satya Wacana Christian University, Salatiga, Indonesia^3

关键词: Anthocyanin intakes;    Anti-oxidant activities;    Coronary heart disease;    Fruits and vegetables;    human;    Lipid profile;    Strawberry fruits;    Triglyceride levels;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/509/1/012067/pdf
DOI  :  10.1088/1757-899X/509/1/012067

来源: IOP

【 摘 要 】

Anthocyanins are pigments that responsible to red, purple, and blue colours in some fruits and vegetables. In the previous time, anthocyanin was only used to attract insects, for pollination and seed dispersal, Nowadays, they are known to have high antioxidant activity, and great benefit for human health, especially coronary heart disease. The aim of this research was to determine the effect of anthocyanin consumption to lipid profile of elderly human.40 persons in a factory were educated and willing to take part in the research, they were divided into 4 groups and then consumed fruit juice contained anthocyanin in 3 dosages, and one group of control that consumed drink without anthocyanin. The lipid profile of the participant was measured before and after fruit juice treatment, then the data before and after treatment were compared, and analysed by statistical analysis. The result showed, that the highest dosage of anthocyanin intake could reduce blood total cholesterol level, LDL level and triglyceride level, but did not have effect on HDL level and ratio of total cholesterol to HDL.