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Differences between Anthocyanidins and Anthocyanin and OPC

Yongyuan Bio is a professional manufacturer of Anthocyanidins and OPC. In normal business, many people often don't know the difference between Anthocyanidins, Anthocyanins and OPC. Here's a brief introduction:
1.Anthocyanidins is a kind of water-soluble plant pigment, which belongs to flavonoids. It is a natural antioxidant.
Anthocyanins can be used as food additives, code name is E163.
2. Anthocyanins (anthocyanin, anthocyans) are the glucosides of anthocyanidins. Its structure is that anthocyanidins and carbohydrate are linked by glycoside bond.
Take European bilberry extract (Latin name: vaccine myrtillus L) as an example: the content of 25% anthocyanidins in bilberry extract is equivalent to that of 36% anthocyanins.
In terms of metabolic pathway, anthocyanins are formed by anthocyanidins through GT (glycosyltransferase), ACT (acylase),MAT (methylase) and other enzymes, that is to say, anthocyanins are located in the downstream of anthocyanidins. 25 mg of anthocyanidins enters the human body and becomes more than 36 mg of anthocyanin.
3. The difference between Anthocyanidins and OPC
Firstly, in terms of chemical structure, Anthocyanidins and OPC are two completely different substances, OPC belong to polyphenols and Anthocyanidins belong to flavonoids.
Secondly, there are also differences in color between the two substances: Anthocyanidins is a kind of water-soluble pigment, which is one of the main pigments of petal and fruit color. OPC are colorless and are composed of different amounts of catechins or epicatechins.
In addition, there are different source between Anthocyanidins and OPC.
OPC are widely found in the skins, shells and seeds of plants, such as grape seeds, apple skins and peanut skins.
Anthocyanidins are widely found in Bilberry, Blueberry, Strawberry, Chokeberry, Blackcurrants, Eggplant, Black raspberry, Cherry, Purple corn, and Mulberry. Among them, three kinds of anthocyanins are common in nature: cyanidin in purple, geranium in orange, and Delphinium in blue and purple.
4. Main sources of anthocyanidins

Food source Anthocyanin content
in mg per 100 g
Acai 320
Blackcurrant 190-270
Chokeberry 1,480
Eggplant 750
Blood orange ~200
Marion blackberry 317
Black raspberry 589
Raspberry 365
Wild blueberry 558
Cherry 350-400
Red currant 80-420
Purple corn 1,642

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