#cyanidine

[ashvalentine16]

[blackirishweab]

What do you mean only eat foods you can pronounce all the ingredients in? Most of the crap you would be willing to eat you can’t pronounce even half of the things in. Like, wtf is a punicalagin? You have no freakin clue, do you? What about anthocyanins? Do those sound good for you? Cause they are

Stop it with the fear mongering and classism. People have the right to eat what they can afford without having to listen to you rant on subjects you obviously know nothing about.

[lyrics365]

無限大HearT

君と交わした　キラめく水面に よそ見はしちゃダメ　離さないで 見つけたあの日から　君のこと夢中になって 結んだリボンには　繋ぐ赤い魔法 キラキラ　好きの海　潜るから深く吸って 隠した笑顔には　気づかないで たとえば暗い夜　道を失っても導いてく 絶対見つけよう　怖がらないでこの手を取って　ね？ くるり　まわれば　君も虜に よそ見しちゃヤダ　視線は固定で！ 無鉄砲でも　不器用でも ずっとLovin’…

[whats-in-a-sentence]

Anthocyanins are the pigments responsible for the blue and purple color in some berries (Figure 21.36).

"Plant Physiology and Development" int'l 6e - Taiz, L., Zeiger, E., Møller, I.M., Murphy, A.

[its-your-mind]

Your honor they are my very favorite comedic duo.

[Photo ID: A series of screeenshots from the transcript of the Sawbones podcast episode on Gamer Pills.

Image 1: And first up, I want to tell you- and Syd, if you feel the need to weigh in with any sorts of like, scientific contributions... Sydnee: Oh, I will.

Image 2: Justin: Now, Syd, I have given you access to my research, so you can sort through my data that I have gathered. Sydnee: Your data. Justin: My data, yes. My data suggests that Teacrine and theacrine are similar. I found a Reddit post on it that seemed very scientific, but I could not understand it. But it seemed extremely scientific, the words in the Reddit post. So that's one of the big ones in Genius Gamer.

Image 3: Justin: They're all extremely powerful. Sydnee: No. No. Justin: Any study is very powerful, I think. Sydnee: And then you gotta look for bias and conflicts of interest in the- Justin: Did you have a chance to look into my work on Spectra? Uh, I've been doing some preliminary research, which is linking you to another article on PubMed. [laughs] That's right, this is from the National Library of Medicine. And PubMed. Yeah, it is from PubMed. So, um…

Image 4: Justin: Glucoside, yeah, which is clinically validated to improve focus and psychomotor skills. Sydnee: It is? Justin: Clinically validated. Sydnee: Because I am, right now, trying to find where… Justin: Well, I'll tell you what. You look into brainberry a little bit, I'm (the next line is cut off)

Image 5: Sydnee: I am desperately trying to find Cyanidin-3-0-glucoside... Justin: You still haven't found all the clinical proof?!

Image 6: Sydnee: Uh-huh. See, I am trying to find it desperately, and everything is... um, I mean, man. It's really well-written scientific nonsense. It's really dense, and so a lot of people would- if you don't read in too deeply, would think like, "Oh, well, it must do these things." But I am not finding that it has been proven to do anything, honey. Justin: Um, well, I guess you're just wrong. Um-

Image 7: Justin: [laughs] So, also, it's got rhodiola, which is an herb that grows in cold mountainous regions. Okay. Y'know what, Sydnee? Sydnee: There's 22 people in this study you sent me. /End ID]

[unidentifiedmammal]

I've been meaning to make more posts about this, but there's so much i have to say/images to show that this will be a part 1 out of ??? and this one focuses mainly on the first batch of Purple Iris watercolors and the pH mystery they made me unravel through chaotically-organized researching.

Basically, I've been messing around with anthocyanins, a common class of plant pigments that are pH sensitive/can be used as a pH indicator. The first source I've tried has been purple irises, which i've only vaguely been familiar with in the past. The ones I picked were the ones that had begun to shrivel slightly, to the point where they were still a deep purple but picking them they would almost be leaking a purple liquid that stained my hands. I put them in a thing of hot tap water (not boiled, just the hot setting on the faucet), enough to cover the flowers, and let them steep. they began changing the color of the water almost immediately, with the fresher ones not losing their color as quickly as the ones that had begun to wilt on the plant. within 30 minutes i decided it was extracted enough.

This left a strong purple in the water, which i then poured off into three other containers, two of which i would alter the pH of.

The purple is due to delphinidin, a type of anthocyanidin that forms the building blocks of anthocyanins. Note i italicize the word anthocyanidin just so it's easier to tell apart the two.

there are anywhere from 16-31 anthocyanidins depending on what source you find, but they are basically the backbone structure of anthocyanins, of which there are over 600 something. The main thing that turns an anthocyanidin (aglycon) into an anthocyanin (glycoside form) is a sugar attached to it.

Realistically, that distinction isn't useful when simply extracting things from flowers in hot water, but i thought it was a fun fact to note. Anthocyanidins also come in handy for knowing what builds the anthocyanins in your flowers/plant part;

cyanidin (30%), delphinidin (22%), and pelargonidin (18%) make up the base for a good majority of all the anthocyanins in plants (~60% collectively),

peonidin, malvidin, and petunidin being runnerups (20% collectively)

the 20-something remaining anthocyanidins make up the rest

So basically, they all have slightly different colors that are pH reactive, and can provide anything from red to pink to orange to purple to blue. But, for our purposes, if you have a blue/purple flower, that likely means it has some amount of delphinidin-based anthocyanins in it! there can also be more than one anthocyanidin type present in the same plant.

Other well-known sources of anthocyanins are grape skins, red cabbage, red onions, butterfly pea tea, and purple violets. However, they're also very abundant in many many other plants, these are just the common ones i can think of that lots of people are probably familiar with to some degree.

Fun fact, grape skins are actually really well-studied as far as anthocyanins go (i believe they mainly have malvidin-based ones) because they're so important for the coloration of wine! Anthocyanins as a whole are also studied as a natural source of food dyes, along with other flavonoids such as carotenoids.

As for why it turns colors, this is because of the way the anthocyanin changes structure in different pHs. The short answer is it turns red/pink in low pH (acidic) conditions, purple in slightly acidic/neutral conditions, and blue/green in slightly high pH conditions.

The long answer is something I'll explain in a moment, but for now here's the acid/base colors:

(on the left, i altered it with vinegar and it became a bright magenta color; on the right, i altered it with baking soda and it became a sea green/blue cyan that refused to show up accurately on camera). That's one thing I've noticed, and others have too, is that when working with pigments (especially natural ones) the color accuracy of the camera often just completely fails. there's only so many colors a digital camera can capture!

Here's a slightly more accurate color due to different lighting, note how it's more a malachite green than a pure blue. off the bat this was interesting becuase I wasn't expecting as green of a liquid as i got.

Anyways, the first thing i did with them was use them as-is, no alterations past the addition of the respective vinegar and baking soda. I painted with them just as one would paint with watercolors, and interestingly enough, when i put them onto paper, they began to change from their pink/purple/malachite colors to a teal/indigo/emerald set instead.

This seems to be the result of something in the paper itself, likely calcium carbonate (which i only recently learned is added to "buffer" paper against acidic substances; the cellulose in paper is more stable long term when there's no acid present, and the calcium carbonate neutralizes any acids applied to a degree).

It's still interesting that even though the acids are neutralized, they give a unique color when compared to the basic paint.

I also tried soaking some of the same paper in vinegar water, which got rid of that buffer and let me paint with the pinks intact, but that's for another post.

Also, note that i said "neutral" for the middle, this is just what i wrote down for the tap water sample; in actuality the tap water is actually a bit closer to pH 6 instead of a true neutral 7, which i only found out after i had gotten this far. So whenever i say "neutral," i mean "tap water that's slightly acidic"

Here's something interesting that happened, though. Overnight i left the jars on my desk, and while the acid and neutral colors were the same when I came back ~24 hours later, the basic had degraded into a murky brown. this was interesting since that meant the instability was pH-dependent.

So, i made another color swatch with the acid/neutral/base, and used that as a comparison to look at how it had changed. Surprisingly, it painted out a yellowy-green instead of a murky gray-brown

here's the murky water that the once-malachite-green turned into:

I also poured off a bit into another container, and shifted it back into a low pH with a bit of vinegar to see if it would still change color. Surprisingly, it turned a slight pink, like pink lemonade, which means there were still anthocyanins in there but they were likely a lot less concentrated than they used to be.

Here's the pink, with a few leftover bubbles from the baking soda/vinegar reaction:

Here's the results of painting with these:

the acid was basically unchanged after sitting in a jar for 24 hours, the neutral had lost a bit of its purple color but was still about the same, and the base was now a lot yellower/tanner with a bit of green still showing through. The shifted sample was a pale stormy gray that ended up taking on a green color as it dried, as though following the trend of pink shifting to a bluer color but on a much more muted scale.

Now obviously, i wanted to figure out what caused this, so i dug around both on wikipedia and other sites but found myself eventually reading into scientific papers on the topic, at which point it became very clear that i would need to learn like, organic chemistry and such to be able to say for sure what was happening.

I did eventually manage to figure out a few things despite the dense terminology; for one thing, anthocyanins are more unstable than other plant pigments such as carotenoids. there are plenty of things that can affect their stability, including the pH of the substance they're stored in. Any higher than pH 7 (basic pHs) and theyll begin to degrade. This explains why the high pH sample lost its blue/green color, and why there was very little left to be shifted back to a pink color.

I also found out that the pH color shift isn't as simple as it seemed. Rather, there are multiple chemical forms of anthocyanins.

At the lowest pHs, basically all of them are in the "flavylium cation" state, which basically means it's positively charged and this is what gives a red color

still at a low pH (2-4), there's anothe chemical form that appears, the "quinoidal" structure that gives a blue color. Note that the red cation is still present, just no longer the only form

the more the pH rises, the more forms start to coexist, with some of those forms being colorless (one of which is a "colorless carbinol"

so, between 4 and 6 there are the cations (red) quinoidal (blue) carbinol (colorless) and something called a chalcone that gives a pale yellow

and then past that, I'm unsure, but of course that's around when the anthocyanins begin to degrade

There are also a lot more than these that i've encountered in various contexts but these seem to be the basic ones.

Do note that i do not fully understand these terms (flavylium, quinoidal, carbinol, chalcone, etc.) and have only recently begun to actually try to learn what they mean and the context surrounding them as i only had a class of basic high school chemistry under my belt prior to this. The main paper i combed over to try to find info on it seems to be behind a paywall but the DOI is:

doi.org/10.1016/j.foodchem.2008.09.001

for anyone curious and able to access it, whether through legit means or what have you.

That being said, to me, the takeaway here seems to be that there's a yellow form that appears around the time that other color forms begin to disappear, and as those degrade it makes sense that the resulting degraded forms also contribute to a murky color. This helps explain why it changed color in the jar and also retained a bit of yellow and green.

This also explains why the blue form seems to also be slightly green, it's got the blue quinoidal chemical form as well as the yellow chalcones.

There are also interesting things of note that I will get into at a later date, such as the texture/reflectivity of the way it dries, the differences in extraction ease between this and purple violets, the addition of a genuinely neutral/pH 7 sample later, a sample from a plant that doesnt seem to have delphinidins, and sample the seems to genuinely sparkle??? Much more of interest to come soon!

[everyveganrecipe]

Ingredient Spotlight: Radishes

❓ What is a radish? A radish is a small, edible root vegetable. It is a member of the Brassicaceae family, which also includes mustard, cauliflower, broccoli, and cabbage. The radish is a fast-growing, annual, cool-season crop that is commonly grown in many parts of the world. Usually eaten raw in salads or side dishes mixed with herbs, they are also delicious roasted, pickled, or steamed.

🌈 The root skin color ranges from white through pink, red, purple, yellow, and green to black, and the flesh ranges from white to multicolored rings. The roots obtain their color from anthocyanins. Red varieties use the anthocyanin pelargonidin as a pigment, and purple cultivars obtain their color from cyanidin. Radishes are a good source of vitamin C, calcium, potassium, and other nutrients! They also contain natural nitrates which help improve blood flow.

🌿 The word "radish" comes from the Latin word "radix," which means "root." In some cultures, radishes are used as a natural remedy for various ailments, such as sore throats and digestive issues.

🚀 Did you know? The radish was chosen as one of the first vegetables grown on space stations because it grows beautifully in zero gravity.

🤪 The largest radish ever grown weighed 68 pounds and was grown in Japan.

[nocturnalghoul]

Somebody had sent me an ask about Mountain blushing pink in that fic I posted earlier despite like ghoulish skin tones, and I accidentally deleted it but still am excited to talk about it cause silly personal lore so hopefully they see this!

Yeah so I love the general consensus that unglamored the ghouls have more gray/blue skin tones cause they are hell beasties and that’s true in what I write too. That for sure includes Mountain. He still blushes bright pink tho because the hue doesn’t come so much from the typical capillary action under the skin like a normal blush. He blushes bright pink and red because when he blushes he is producing mass amounts of cyanidin and other natural plant pigments in those skin cells because plant boy magic.

Those pigments just break down after, leaving behind the normal pigmentation of his skin sort of like how the chlorophyll in leaves breaks down leaving behind fall leaf colors.

[ashvalentine16]

[leedsomics]

Exploring American Elderberry Compounds for Antioxidant, Antiviral, and Antibacterial Properties Through High-Throughput Screening Assays Combined with Untargeted Metabolomics

American elderberry (Sambucus nigra subsp. canadensis) is a rapidly emerging new perennial crop for Missouri, recognized for its high level of bioactive compounds with significant health benefits, including antimicrobial, antiviral, and antioxidant properties. A high-throughput screening assay combined with untargeted metabolomics analysis was utilized on American elderberry juice from 21 genotypes to explore and characterize these bioactive compounds. Our metabolomics study has identified 32 putative bioactive compounds in the American Elderberry juices. An array of high-throughput screening bioassays evaluated 1) total antioxidant capacity, 2) activation of antioxidant response elements (ARE), 3) antiviral activity, and 4) antibacterial activity of the putatively identified compounds. Our results revealed that 14 of the 32 American elderberry compounds exhibited strong antioxidant activity. Four compounds (isorhamnetin 3-O-glucoside, kaempferol, quercetin, and naringenin) activated ARE activity and were found to be non-cytotoxic to cells. Notably, six of the 32 compounds demonstrated significant antiviral activity in an in vitro TZM-bl assay against two strains of HIV-1 virus, CXCR4-dependent NL4-3 virus and CCR5-dependent BaL virus. Luteolin showed the most potent anti-HIV activity in an in vitro TZM-bl assay against the NL4-3 virus (IC50 = 1.49 microM), followed by isorhamnetin (IC50 = 1.67 microM). The most potent anti-HIV compound against the BaL virus was myricetin (IC50 = 1.14 microM), followed by luteolin (IC50 = 4.38 microM). Additionally, six compounds were found to have antibacterial activity against gram-positive bacteria S. aureus, with cyanidin 3-O-rutinoside having the most potent antibacterial activity in vitro (IC50 = 2.9 microM), followed by cyanidin 3-O-glucoside (IC50 = 3.7 microM). These findings support and validate the potential health benefits of compounds found in American elderberry juices, and highlight their potential for use in dietary supplements as well as innovative applications in health and medicine. http://dlvr.it/TDFrpc

[moleculardepot]

Kuromanin Chloride (Highly Pure)

Kuromanin Chloride (Highly Pure) Catalog number: B2017010 Lot number: Batch Dependent Expiration Date: Batch dependent Amount: 10 mg Molecular Weight or Concentration: 7084-24-4 Supplied as: Powder Applications: a molecular tool for various biochemical applications Storage: -20°C Keywords: Cyanidin 3-glucoside Grade: Biotechnology grade. All products are highly pure. All solutions are made with…

[rnomics]

Horticulturae, Vol. 10, Pages 651: Integrated Metabolomic and Transcriptomic Analyses Reveal the Regulatory Mechanism Underlying the Accumulation of Anthocyanins in Cornus officinalis pericarp

The mature flesh of Cornus officinalis exhibits a vibrant red color, attributed to its rich anthocyanin content, imparting significant edible and medicinal value. Vibrant colors not only enhance the visual allure of medicinal materials but also maintain a close association with their intrinsic quality. However, the intricate process of pigment formation governing the anthocyanin accumulation in the pericarp of Cornus officinalis remains poorly understood. In this study, we conducted the comprehensive sampling and analysis of pericarp tissues at three distinct developmental stages, employing morphological-structure observation and metabolomic and transcriptomic techniques. Our findings reveal a substantial increase in the anthocyanin accumulation during the transition to the red stage of Cornus officinalis fruit maturation. Metabolomic profiling identified the highest expression levels of Cyanidin-3-O-glucoside and Pelargonidin-3-O-rutinoside during the mature stage, suggesting their association with the red coloration of the fruit. Through #RNA sequencing, we identified 25,740 differentially expressed genes (DEGs), including 41 DEGs associated with anthocyanin biosynthesis. The correlation between the DEG expression levels and anthocyanin content was explored, further elucidating the regulatory network. Additionally, we validated the pivotal role of the candidate gene BZ1 in the synthesis of Cyanidin-3-O-glucoside through qRT-PCR, confirming its crucial impact on anthocyanin accumulation. This study provides preliminary insights into anthocyanin accumulation in Cornus officinalis, laying the foundation for the future development of new cultivars with enhanced anthocyanin contents. https://www.mdpi.com/2311-7524/10/6/651?utm_source=dlvr.it&utm_medium=tumblr

[getbudslegalize]

Cannabis Flavonoids: What Are and What Do They Do? A Complete Guide

Exploring The Colorful World of Cannabis Flavonoids

Cannabis, with its complex chemistry, offers a treasure trove of compounds that contribute to its diverse effects and potential health benefits. Among these are flavonoids, a class of plant compounds known for their various physiological effects and contributions to flavor and color in many fruits, vegetables, and herbs.What Are Flavonoids in Cannabis?Flavonoids are a diverse group of phytonutrients (plant chemicals) found in fruits, vegetables, grains, tea, wine, and many other plant-based foods. They are responsible for the vivid colors of many fruits and flowers, ranging from red to blue to yellow. Flavonoids are renowned for their antioxidant properties, which means they help protect the body from oxidative stress and inflammation by scavenging harmful free radicals.There are several subclasses of flavonoids, including flavonols (e.g., quercetin, kaempferol), flavones (e.g., apigenin, luteolin), flavanones (e.g., hesperidin, naringenin), flavan-3-ols (e.g., catechins, epicatechins), anthocyanidins (e.g., cyanidin, pelargonidin), and isoflavones (e.g., genistein, daidzein). Each subclass has its unique properties and potential health benefits.What Role Do Flavonoids Play In Cannabis Plants?Flavonoids play several important roles in marijuana plants, contributing to their overall health, protection, and functionality. Here are some key roles that flavonoids play in cannabis:

1. UV Protection:Flavonoids act as natural sunscreen for marijuana plants. They absorb ultraviolet (UV) radiation, protecting the plant's delicate tissues from damage caused by excessive exposure to sunlight. This is particularly important for outdoor-grown marijuana plants, which are exposed to varying levels of UV radiation depending on environmental factors.2. Antioxidant Defense:Cannabis flavonoids possess antioxidant properties, meaning they can neutralize harmful free radicals in the plant's cells. Free radicals are unstable molecules that can cause oxidative stress and damage to cellular structures. By scavenging free radicals, flavonoids help protect marijuana plants from oxidative damage and maintain their overall health and vitality.3. Pigmentation:Flavonoids contribute to the pigmentation of flowers and leaves. They are responsible for producing the various colors observed in marijuana plants, including purple, blue, red, and orange hues. The specific combination and concentration of flavonoids present in a cannabis strain determine its unique color profile, which can be influenced by factors such as genetics, environmental conditions, and nutrient availability.4. Anti-Microbial Defense:Flavonoids have been shown to exhibit antimicrobial properties, helping marijuana plants defend against bacterial, fungal, and viral pathogens. By inhibiting the growth of harmful microorganisms, flavonoids contribute to the plant's immune response and resistance to diseases and infections.5. Pollination Attraction:Some flavonoids may play a role in attracting pollinators to cannabis flowers. By emitting specific scents and colors that appeal to bees, butterflies, and other pollinating insects, flavonoids help facilitate the pollination process, which is essential for the reproduction and genetic diversity of marijuana plants.Overall, flavonoids are integral components of the complex chemical profile of cannabis plants. Alongside cannabinoids and terpenes, they contribute to the plant's therapeutic properties, sensory characteristics, and overall resilience in natural environments.As our understanding of cannabis chemistry continues to evolve, further research into the specific roles and effects of flavonoids in cannabis plants may uncover additional insights into their potential benefits for human health and wellness.

What Potential Health Benefits Do Cannabis Flavonoids Offer?Flavonoids, while less studied compared to cannabinoids like THC and CBD have shown promising benefits. Here are some potential benefits associated with their use:1. Anti-inflammatory properties:Flavonoids in cannabis, such as cannaflavins A and B, have demonstrated strong anti-inflammatory effects. These compounds may help reduce inflammation, which is implicated in various chronic diseases like arthritis, cardiovascular disease, and neurodegenerative disorders.2. Antioxidant activity:Flavonoids are antioxidants that neutralize harmful free radicals in the body. They may protect against chronic diseases such as cancer and cardiovascular disease by preventing oxidative damage to cells.3. Neuroprotective effects:Some flavonoids, such as apigenin, have shown neuroprotective properties in preclinical studies. These compounds may help protect brain cells from damage caused by oxidative stress, inflammation, and neurodegenerative diseases like Alzheimer's and Parkinson's.4. Anti-cancer potential:Certain flavonoids found in cannabis, such as apigenin and quercetin, have been studied for their potential anti-cancer effects. These compounds may inhibit the growth and spread of cancer cells, induce apoptosis (cell death) in cancer cells, and prevent angiogenesis (forming new blood vessels that feed tumors).5. Cardiovascular support:Flavonoids like quercetin have been associated with cardiovascular benefits, including improved blood flow, reduced blood pressure, and protection against heart disease. These effects may be attributed to their anti-inflammatory and antioxidant properties.6. Anti-allergic properties:Some flavonoids, such as cannflavin A, have been found to exhibit anti-allergic effects by inhibiting the release of histamines and other inflammatory mediators. This could potentially benefit individuals with allergies or allergic conditions.It's important to note that much of the research on flavonoids is still in its early stages, and more studies are needed to fully understand their potential health benefits and mechanisms of action.Additionally, the effects of flavonoids may vary depending on factors such as the specific compounds present, their concentrations, and how they interact with other components of the cannabis plant. Flavonoids and Endocannabinoid System

Some research suggests that certain flavonoids found in cannabis may interact with the ECS, which is a complex network of receptors, enzymes, and endocannabinoids that play a crucial role in regulating various physiological processes, including mood, memory, appetite, and pain sensation.For instance, flavonoids like quercetin and kaempferol have been found to have a mild affinity for cannabinoid receptors, particularly CB2 receptors, which are primarily located in immune cells and tissues associated with inflammation. By interacting with these receptors, flavonoids may modulate immune responses and inflammation.Moreover, flavonoids can also influence the activity of enzymes involved in the synthesis and degradation of endocannabinoids, such as fatty acid amide hydrolase (FAAH) and monoacylglycerol lipase (MAGL). By regulating the levels of endocannabinoids like anandamide and 2-arachidonoylglycerol (2-AG), flavonoids may indirectly affect ECS signaling and function.However, it's important to note that research on flavonoids and their interaction with the ECS is still in its early stages, and much more investigation is needed to fully understand the mechanisms and potential therapeutic applications.Additionally, the effects of flavonoids can vary depending on factors such as their concentration, the presence of other cannabis compounds (like cannabinoids and terpenes), and individual differences in metabolism and physiology.List Of Flavonoids In Cannabis And Their Potential BenefitsCannabis contains a variety of flavonoids, although research on them is still ongoing. Some of the flavonoids identified in cannabis include: 1. Cannflavins:

Among the unique flavonoids found in cannabis are the cannflavins, namely Cannflavin A, Cannflavin B, and Cannflavin C. These compounds have garnered attention for their potential anti-inflammatory properties. Cannflavin A, in particular, has shown promise in preclinical studies for its potent anti-inflammatory effects, surpassing those of aspirin in some research. 2. Apigenin:

Another noteworthy flavonoid present in cannabis is apigenin. This compound is widely known for its anti-inflammatory and antioxidant properties. Studies suggest that apigenin may contribute to the overall therapeutic effects of cannabis, potentially enhancing its medicinal value. 3. Luteolin:

Luteolin is a flavone commonly found in various plants, including cannabis. Studies suggest that luteolin may exert neuroprotective, anti-inflammatory, and anticancer effects. Its presence in cannabis adds to the diverse array of compounds that contribute to the plant's medicinal properties. 4. Kaempferol:

Kaempferol is another flavonoid identified in cannabis, celebrated for its potential health benefits. Research indicates that kaempferol may possess anti-cancer, anti-inflammatory, and neuroprotective properties, making it a compound of interest in the realm of medicinal cannabis. 5. Quercetin:

Quercetin is a flavonoid abundant in various fruits and vegetables, including cannabis. Known for its antioxidant and anti-inflammatory properties, quercetin has been investigated for its potential role in supporting cardiovascular health and reducing inflammation-related conditions. 6. Orientin:

Orientin, while less studied compared to some other flavonoids, is also present in cannabis. It belongs to the flavone class of flavonoids and has demonstrated antioxidant and anti-inflammatory effects in preliminary research. Further exploration is warranted to uncover its full therapeutic potential. 7. Vitexin and Isovitexin:

Vitexin and its derivative, isovitexin, are flavonoids found in cannabis with potential health-promoting properties. These compounds have been investigated for their antioxidant, anti-inflammatory, and neuroprotective effects. While research on vitexin and isovitexin in cannabis is still emerging, their presence underscores the complexity of the plant's chemical composition. Flavonoids vs Terpenes: What Are The Differences? Read the full article

[satchobabauchelaferrforte]

Bầu có được ăn dâu tằm không?

Bà bầu có ăn được quả dâu tằm không là một trong những câu hỏi được đông đảo người dùng đặt ra. Bởi trên thực tế bạn dễ dàng nhận thấy rằng, để đảm bảo an toàn cho sự phát triển của thhai nhi đòi hỏi mẹ bầu phải kiêng kỵ rất nhiều thứ.

Thành phần dinh dưỡng có trong quả dâu tằm

Dinh dưỡng trong trái dâu tằm khá phong phú, cụ thể như sau: Trong 140 gram dâu tằm tươi chỉ có 60 calo, 0.4% chất béo và lượng nước đạt tới 88% cùng 1.7% chất xơ rất tốt cho sức khỏe. Ngoài ra, giá trị bổ dưỡng trong trái dâu tằm tươi còn thể hiện ở 9.4% card, 1.4% protein.

Các carbohydrate trong dâu tằm tươi tồn tại chủ yếu ở dạng đường đơn có chứa tinh bột và chất xơ. Dâu tằm là loại quả cung cấp nguồn chất xơ phong phú tốt cho tiêu hóa và giảm mức cholesterol trong cơ thể. Các chất xơ có thể ở hòa tan ở dạng pectin với 25% và không hòa tan theo dạng lignin với 75%.

Ở dạng khô, dâu tằm vẫn có lượng thành phần dinh dưỡng lớn với 12% protein, 70% carb, chỉ 3% chất béo và có tới 14% chất xơ. Lượng protein trong dâu tằm khô khá cao so với những loại quả mọng khác.

Ngoài ra, trong quả dâm tằm còn chứa nhiều vitamin như vitamin A, E, C, K và các khoáng chất như sắt, kẽm,… Thêm vào đó, loại quả này có các chất tạo màu tự nhiên như rutin, axit chlorogenic, cyanidin, anthocyanin và myricetin.

Xem thêm: các loại canxi hữu cơ cho bà bầu tốt nhất

Bầu có được ăn dâu tằm không?

Quả dâu tằm có rất nhiều giá trị dinh dưỡng đối với mẹ bầu trong thời gian thai kỳ nên thường được khuyến khích được đưa vào chế độ ăn hàng ngày. Mẹ ăn dâu tằm có thể mang lại những lợi ích sức khỏe sau đây:

Giúp tiêu hóa

Mẹ bầu thường bị nóng trong dẫn đến táo bón thường xuyên ở 3 tháng đầu thai kỳ. Dâu tằm chứa axit tannic, axit béo, axit malic và các chất dinh dưỡng khác, có thể thúc đẩy quá trình tiêu hóa chất béo, protein và tinh bột. Do đó, mẹ ăn dâu tằm có khả năng giúp tiêu hóa cũng có thể điều trị tiêu chảy do chứng khó tiêu.

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Giúp an thai

Hệ miễn dịch của các mẹ thường yếu nên cần được cải thiện giúp an thai. Trong các thành phần của quả dâu tằm không thể không kể đến lượng vitamin C dồi dào. Khi ăn dâu tằm, cơ thể mẹ sẽ hấp thu vitamin C giúp nâng cao khả năng của hệ miễn dịch rất tốt.

Cải thiện sức khỏe mắt:

Các nghiên cứu hiện nay đã chỉ ra rằng, mẹ ăn dâu tằm thường xuyên có thể làm giảm các triệu chứng khô mắt, quáng gà, mỏi mắt,… Bởi trong dâu tằm có chứa hàm lượng vitamin A dồi dào, nên mẹ ăn loại quả này có thể cải thiện sức khỏe mắt của mẹ hiệu quả.

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Hạ cholesterol máu

Cholesterol là một phân tử chất béo quan trọng có trong mọi tế bào của cơ thể. Tuy nhiên, mức cholesterol trong máu tăng cao có liên quan đến tăng nguy cơ mắc bệnh tim. Các nghiên cứu hiện nay cho thấy dâu tằm và hoạt chất chiết xuất dâu tằm có thể làm giảm chất béo dư thừa và giảm mức cholesterol. Do đó mẹ ăn dâu tằm cũng có thể cải thiện tỷ lệ giữa cholesterol LDL (xấu) và HDL (tốt).

Hạn chế tình trạng thiếu máu

Thiếu máu ở bà bầu là một trong tình trạng mà mẹ có thể gặp phải. Thành phần chất sắt trong dâu tằm rất phong phú. Do đó mẹ ăn dâu tằm có khả năng chữa trị bệnh thiếu máu cùng các triệu chứng đi kèm như mệt mỏi, chóng mặt.

Bên cạnh đó, loại trái cây này còn có tác dụng cải thiện lưu lượng máu, làm sạch máu đồng thời kiểm soát huyết áp. Các chất chống oxy hóa trong dâu tằm giúp các mạch máu giãn nở bình thường, cải thiện chức năng tim mạch hiệu quả đó các mẹ.

Ngoài trái dâu tằm, các chuyên gia dinh dưỡng còn khuyến cáo mẹ nên có một chế độ ăn cân đối và khoa học kết hợp cùng với viên uống bổ sung sắt, axit folic cho bà bầu,… giúp đảm bảo nhu cầu dưỡng chất tốt nhất cho cơ thể.

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Có thể thấy những công dụng bất ngờ của dâu tằm đối với bà bầu và bé mà bạn không thể bỏ qua. Tuy nhiên, khi sử dụng dâu tằm mẹ vẫn nên hỏi ý kiến bác sĩ trước để đảm bảo an toàn nhé!