| Customization: | Available |
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| CAS No.: | 11029-12-2 |
| Formula: | N/a |
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Mulberry Red, also known as red mulberry ( Morus rubra ), is a fruit that is not only appreciated for its unique flavor but also for its rich content of anthocyanins, which are natural pigments responsible for the vibrant red color of the fruit. Anthocyanins belong to the larger class of plant chemicals called flavonoids, which are known for their potent antioxidant properties and potential health benefits.
Anthocyanins in mulberries have been linked to a variety of health benefits, including antioxidant and anti-inflammatory effects, as well as the potential to improve cardiovascular health and support brain function. They are also being studied for their possible role in cancer prevention and management due to their ability to modulate certain cellular processes involved in tumor growth.
In terms of food applications, mulberries and their extracts are used in various ways. They can be consumed fresh, dried, or turned into syrups, jams, and wines. The anthocyanin content in mulberries makes them a valuable ingredient in functional foods and nutraceuticals, where their health-promoting properties are leveraged to enhance the nutritional value of food products.
Research has shown that the anthocyanin composition in mulberries can vary depending on the cultivar, growing conditions, and processing methods. High-performance liquid chromatography (HPLC) and ultra-high-performance liquid chromatography coupled with electrospray ionization/quadrupole time-of-flight (UHPLC-(ESI)-qTOF) are some of the techniques used to analyze and identify the various anthocyanins present in mulberries.
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