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| | 525. Anthocyanins (WHO Food Additives Series 17) |
 | | The anthocyanin pigments present in grape-skin extract consist of diglucosides, monoglucosides, acylated monoglucosides, and acylated diglucosides of peonidin, malvidin, cyanidin, petunidin and delphinidin. |
 | | Cyanidin, the most widespread anthocyanin, has not been shown to be attacked by intestinal bacteria (Scheline, 1968; Griffiths & Smith, 1972a). |
 | | Cyanidin and delphinidin were inactive in the Ames assay system using 5 different strains of Salmonella typhimurium (TA-1535, TA-100, TA-1537, TA-1538 and TA-98) with and without activation (Brown & Dietrich, 1979). |
| www.inchem.org /documents/jecfa/jecmono/v17je05.htm (2416 words) |
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