{"id":11087,"date":"2025-08-25T19:23:01","date_gmt":"2025-08-25T17:23:01","guid":{"rendered":"https:\/\/dwatrolaboratories.com\/?p=11087"},"modified":"2026-10-05T15:35:40","modified_gmt":"2026-10-05T13:35:40","slug":"what-are-anthocyanidins","status":"publish","type":"slownik","link":"https:\/\/dwatrolaboratories.com\/en\/glossary\/what-are-anthocyanidins\/","title":{"rendered":"What are Anthocyanidins? Definition"},"content":{"rendered":"

Anthocyanidins \u2013 what are they? Definition, action and significance for health<\/h1>\n

Definition of anthocyanidins<\/h2>\n

Anthocyanidins are natural chemical compounds belonging to the group of flavonoids, that is, of plant pigments. They constitute the basic chemical structure of anthocyanins \u2013 the pigments responsible for the red, purple and blue colouring of many fruits, vegetables and flowers. Anthocyanidins do not occur in plants in a free state, but as derivatives \u2013 anthocyanins, which are more stable thanks to the presence of sugar molecules. Because of their antioxidant properties and their beneficial influence on human health, anthocyanidins play an important role in dietetics and phytotherapy.<\/p>\n

Anthocyanidins and anthocyanins<\/h2>\n

Two concepts are often confused \u2013 anthocyanidins and anthocyanins. Anthocyanidins are aglycones, that is, the \u201cbasic\u201d form of plant pigments, stripped of sugar residues. Anthocyanins, on the other hand, are their glycosides, which thanks to the attachment of sugar molecules become more soluble in water and more stable. It is precisely anthocyanins that give their intense colours to fruits such as bilberries, blueberries, cherries, raspberries and grapes. In dietary practice it is anthocyanins that supply the body with valuable anthocyanidins.<\/p>\n

\"Dwatro<\/p>\n

Natural sources of anthocyanidins<\/h2>\n

The main sources of anthocyanidins in the diet are:<\/p>\n