Pelargonidin is an anthocyanin pigment that contributes to the red to orange colors in various fruits and vegetables. Common plant sources of Pelargonidin include medicinal plants, such as the medicinal Pelargonium, Pelargonium sidoides; along with a number of common food sources, such as Strawberries (Fragaria × ananassa), Raspberries (Rubus idaeus), Cranberries (Vaccinium macrocarpon), Red and Pink Currants (Ribes rubrum and Ribes triste), Cherries (Prunus avium), Beets (Beta vulgaris), Pomegranates (Punica granatum), and Radishes (Raphanus sativus).
Among its possible health benefits:
· Antioxidant
· Anti-inflammatory
· Anti-Cancer
· Cardioprotective
· Anti-diabetic
· Neuroprotective
An interesting recent study examined the effect of Pelargonidin on gut microbiota and its implications for metabolic health. This research revealed that pelargonidin not only acts directly as an antioxidant but also modulates gut microbial populations in a way that promotes the production of beneficial metabolites. By influencing specific bacterial populations, Pelargonidin was found to reduce biomarkers associated with inflammation and metabolic syndrome. The study’s findings suggest that dietary intake of Pelargonidin-rich foods may contribute to improved gut health and metabolic stability, displaying its potential as a functional compound in dietary interventions for metabolic diseases.
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*This post is for educational purposes only. It is not intended to diagnose, cure or treat any disease. Always seek medical advice directly through consultation with a health professional.
Pelargonidin- Important Bioactive From Plants!
