Anthoxanthins

=__**Anthoxanthins**__=

Examples of Anthoxanthins are cauliflower, onions, white potatoes, jicama, mushrooms, parsnips, bananas and turnips (5).
When an Anthoxanthin is cooked in an acid such as vinegar or cream of tarter it bleaches the color to a bright white (5). When an Anthoxanthin is cooked in a base such as baking soda or alkaline water it turns an undesirable yellow color (5).

[[image:Acid.jpg width="138" height="176" align="left"]] [[image:base.jpg width="131" height="179"]][[image:compare.jpg width="207" height="171"]]
Picture 1: Cooked in Vinegar Picture 2: Cooked in Baking Soda Picture 3: A Side by Side Comparison:

When heat is applied to an anthoxanthin pigment, they will turn a nice shade of golden brown. Any easy way to use heat to change the color and sweeten the flavors in the vegetable is to roast it. Think about golden brown roasted potatoes or roasted parsnips for dinner, the added golden brown color makes the vegetable so much more appetizing than its pale white counterpart. Watch the video below to see how heat and some butter help turn regular cauliflower into something delicious! media type="youtube" key="SifJtoWF3OQ" height="390" width="480"

Here is a recipe that combines multiple Anthoxanthins for added health benefits!



Creamy Turnip-Potato Purée
Prep: 15 minutes; Cook: 15 minutes; Total time: 30 minutes. Yield: 8 servings (serving size: 3/4 cup)

2 pounds turnips, peeled and cut into 2-inch pieces 1 pound Russet potatoes, peeled and cut into 2-inch pieces 2 garlic cloves, crushed 2 teaspoons salt 1/2 teaspoon freshly ground black pepper 1/4 cup light sour cream 1/4 cup chopped fresh chives 3 tablespoons prepared horseradish, drained 2 teaspoons sugar

1. Place turnips, potatoes, and garlic in a 5-quart pot. Cover with cold water to 2 inches above the vegetables; bring to a boil. Add salt; simmer, uncovered, until tender (about 15 minutes). 2. Drain the vegetables in a colander; return to pot. Cook over medium heat to remove excess water, stirring well (about 5 minutes). Stir in the remaining ingredients; mash with a potato masher until smooth. Transfer mixture to a serving dish.

<span class="item_body">CALORIES 91 ; FAT 1g (sat 1g,mono 0.0g,poly 0.0g); CHOLESTEROL 3mg; CALCIUM 49mg; CARBOHYDRATE 19g; SODIUM 228mg; PROTEIN 2g; FIBER 3g; IRON 1mg //Health//, NOVEMBER 2010

Anthoxanthins turn a yellow color in alkaline water, and can even change to blue-black or red-brown under excessive heating or the presence of iron or copper. Copper ions have useful effects. They can stabilize foamed egg whites and the green color of cooked vegetables is formed by its precense. If cooked too long you'll loose color preference. Also is left out in the air, a color loss will occur.
 * How the color of the vegetable is affected when they are cooked in the presence of iron or copper.**

=** Understanding Anthoxanthins **= <span style="font-family: 'Calibri','sans-serif'; font-size: 11pt; line-height: 115%;">Anthoxanthins have many health benefits and are typically found in white produce. They tend to be water-soluble pigments ranging from a white or colorless to a creamy yellowish color. They are a compounds known as flavones, flavonols and flavonones, which are responsible for the creamy white color. The pigments change when they are in an acid medium, produce will become whiter where as in an alkaline medium produce turns a yellow color as it did with the cauliflower up above. Anthoxanthins are susceptible to color changes with minerals and metal ions. The pigments in these produce are found in conjunction with anthocyanin pigments, which can alter the color. Anthoxanthins can also help with lowering cholesterol, blood pressure, stomach cancer and heart disease.

<span style="font-family: 'Calibri','sans-serif'; font-size: 11pt; line-height: 115%;">List of all the foods that are anthoxanthins
•bananas•bok choy•cauliflower•celery root•fennel•garlic•ginger•jerusalem artichokes•jicama•onions•kohlrabi•leeks•mushrooms•parsnips•plantains•potatoes•shallots•tan figs•tan pears•turnips•water chestnuts•white asparagus•white beans•white corn•white eggplant•white nectarines•white peaches


 * <span style="font-family: Arial,Helvetica,sans-serif; font-size: 120%;">Website references **

1. Suite101: Eating By Color: A Rainbow of Health Benefits [] 2. Bethany Kochan. Live Strong. [Cited 23 October, 2010] C. 2011. Retrieved from: [] 3. "YouTube - Butter Roasted Cauliflower." YouTube - Foodwishes. Web. 27 June. 2008 . 4. Lori Powell "Creamy Turnip-Potatoe Puree" Health November 2010 []


 * <span style="font-family: Arial,Helvetica,sans-serif; font-size: 120%;">Text reference **

5. Brown A. //Understanding Food: Principles & Preparation, Fourth Edition.// Belmont, CA: Thomson Wadsworth; 2011, 249, 272-273.