lism, gut microbiota, and inflammation. The article also discovered that the beneficial effect of anthocyanins on diabetes is amplified when they are acylated, meaning that an acyl group is attached to the sugar moieties of the anthocyanin.
“The studies have shown that, in addition to changing physical and chemical properties, the acylation affects how the anthocyanins are absorbed and metabolized,” says Postdoctoral Researcher Kang Chen at Food Sciences Unit, University of Turku, Finland. “The plant’s genotype defines what kind of anthocyanins they produce. In general, purple vegetables contain many acylated anthocyanins. Also, purple potatoes, especially the Finnish variety called ‘Synkeä Sakari’, is abundant in acylated anthocyanins,” says Chen.
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