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Journals / Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi / 2026 / Cilt: 14 Sayı: 1

Anthocyanins in grains and their effects on health

Tahıllarda bulanan antosiyaninler ve sağlık üzerine etkileri

Yavuz Yüksel(BALIKESIR UNIVERSITY, FACULTY OF ENGINEERING, DEPARTMENT OF FOOD ENGINEERING, FOOD ENGINEERING PR.)0000-0001-7960-578X
Pages
424–435
Publication Date
2025-01-15
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

In this study, the presence of anthocyanins in cereals, which have limited use in technological applications but have an important place in human health, and their effects on human health were compiled.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Anthocyanins are polyphenolic compounds and are the most important group of flavonoid pigments It is widely found in agricultural products.
📊
Key Findings & Data:When the research results were examined, it was observed that anthocyanin rates increased as the color intensity in grains increased.
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Conclusion & Impact:In this study, the presence of anthocyanins in cereals, which have limited use in technological applications but have an important place in human health, and their effects on human health were compiled.
🔬Design:Derleme
📍Scope:Comprehensive Sample
⚙️Variables:Tahıllar · Antosiyaninler · Sağlık

Abstract

Anthocyanins are polyphenolic compounds and are the most important group of flavonoid pigments It is widely found in agricultural products. Anthocyanins occur in all advanced plants' flowers, fruits, leaves, stems, and roots. The colors of anthocyanins vary depending on the acidity of the food. Most anthocyanins turn red under acidic conditions and blue in low-acid conditions. They are not found free in foods. They are found bound together with some organic components. It is known that anthocyanins have many beneficial aspects such as anti-inflammatory, vascular protection, normal vascular permeability, platelet aggregation, tumor development, antiulcer, diabetes control, and protection against UV radiation. In vivo and in vitro studies confirm these benefits. When the research results were examined, it was observed that anthocyanin rates increased as the color intensity in grains increased. According to the variety differences in cereals, cyanidin, pelargonidin, peonidin, delphinidin, and malvidin group anthocyanins were detected in different amounts. In this study, the presence of anthocyanins in cereals, which have limited use in technological applications but have an important place in human health, and their effects on human health were compiled.

Özet

Antosiyaninler, polifenolik bileşikler olup, flavonoid pigmentlerin en önemli grubudur. Tarımsal ürünlerde yaygın olarak bulunurlar. Antosiyaninler, tüm gelişmiş bitkilerin çiçekleri, meyveleri, yaprakları, gövdeleri ve köklerinde oluşmaktadır. Antosiyaninlerin renkleri gıdanın asitliğine de bağlı olarak değişiklik göstermektedir. Çoğu antosiyanin asidik şartlarda kırmızı ve düşük asitli şartlarda ise mavi renge dönüşmektedir. Gıdalarda serbest halde bulunmazlar. Bazı organik bileşenler ile bağlı olarak bulunurlar. Antosiyaninlerin iltihap giderici, damar koruyucu, normal damar geçirgenliğini koruyucu, trombosit kümeleşmesini önleyici, tümör gelişimini önleyici, antiülser, diyabet kontrolü ve UV radyasyona karşı koruyucu etkileri gibi birçok faydalı yönünün olduğu bilinmektedir. Yapılan in vivo ve in vitro çalışmalar bu faydaları doğrulayıcı niteliktedir. Araştırma sonuçları incelendiğinde tahıllarda renk yoğunluğu arttıkça antosiyanin oranlarının yükseldiği gözlemlenmiştir. Tahıllarda çeşit farklılığına göre, siyanidin, pelargonidin, peonidin, delfinidin ve malvidin grubu antosiyaninler farklı oranlarda tespit edilmişlerdir. Bu çalışmada tahıllarda teknolojik uygulamalarda sınırlı kullanım alanı olan fakat insan sağlığı açısından önemli bir yeri olan antosiyaninlerin tahıllarda bulunma durumu ve ayrıca bunların insan sağlığı üzerine etkileri derlenmiştir.

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Cite This Article

Yüksel, Y. (2025). Anthocyanins in grains and their effects on health. Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi, Cilt: 14 Sayı: 1, 424–435. https://doi.org/10.28948/ngumuh.1524316

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