Peonidin is a naturally occurring plant pigment, falling under the larger category of anthocyanidins. These compounds are responsible for many of the vibrant red, purple, and blue hues observed in fruits, vegetables, and flowers. Peonidin specifically contributes to purplish-red shades in various plants, taking its name from the peony flower where it is prominently found. It is one of six common anthocyanidins found in plants, alongside compounds like cyanidin and delphinidin.
Where Peonidin is Found
Peonidin is found in many plant-based foods and flora. Cranberries are a rich source, containing approximately 42 mg of peonidin per 100 grams of fresh fruit. Other fruits like blueberries, plums, grapes, and cherries contain 5 to 12 mg per 100 grams.
Beyond fruits, peonidin can be found in vegetables such as purple-fleshed sweet potatoes, where concentrations can reach up to 40 mg per 100 grams when cooked. It is also present in red cabbage, purple corn, and black rice. Flowers like roses and the “Heavenly Blue” morning glory also owe some of their coloration to peonidin.
Peonidin’s Diverse Roles
Peonidin functions as a plant pigment, contributing to colors from red to blue depending on its environment. Its color is influenced by pH levels; for instance, at a low pH (around 2.0), peonidin appears cherry red, while at a higher pH (around 8.0), it transitions to a deep blue. This pH sensitivity explains why the same pigment can give peony flowers a pink-purple color in acidic soil and morning glory flowers a blue color in alkaline soil.
Beyond its role in plant coloration, peonidin benefits human health, particularly as an antioxidant. It functions by counteracting free radicals, unstable molecules that can cause cellular damage. This protective action is linked to its molecular structure, which allows it to scavenge these molecules. Peonidin also exhibits anti-inflammatory effects by helping to reduce swelling and irritation. Studies indicate that peonidin-3-glucoside, a form of peonidin, can suppress inflammatory responses by inhibiting certain signaling pathways in cells.
Peonidin is also employed as a natural food coloring, identified by the European Union (EU) as E163 (a common name for anthocyanins). It is extracted from various fruits and vegetables, such as grape skin or blackcurrant, and used to impart shades ranging from red to purple in food and beverage products. Its use as a natural alternative to synthetic dyes is favored because of its plant-derived origin and lack of known toxic properties.