Study on the Biological Characteristic and Antioxidant Activity of Anthocyanin in Plant: A Review

Increasing reach on natural antioxidants in foods and development of new assays have prompted critical reflection on the field. There are lots of plants have antioxidant activity in natural. Anthocyanins are phenolic compounds widely distributed in fruits and vegetables and their consumption has been shown to prevent some chronic diseases. They possess antioxidant activities and could be involved in several health effects. Anthocyanins have over 500 compounds of diverse structures containing different core phenolic aglycons and conjugated in variety of glyconylation patterns. It can be absorbed and transferred. HPLC, HPLC-DAD, LC-DAS-MS and HPLC-MS have been used in analytical methods for anthocyanin. Anthocyanin has quenching free radical, inhibition of DNA cleavage, scavenger effect on superoxide anion and inhibition xathine oxidase effect. The main focus of this article is on the antioxidative of anthocyanin. Meanwhile, we have assessed the various of anthocyanins in plants and studied its structure; the methods of extraction and analysis and biological characteristics of anthocyanin.