Anthoxanthins

Figure 1. Cauliflower is a good source of Anthoxanthins. 

Anthoxanthins (i.e. flavones and flavonols) are a type of flavonoid pigments in plants. Anthoxanthins are water-soluble pigments and they typically range in colour from white or colourless to a creamy to yellow, often on petals of flowers. Like Anthocyanosides, Anthoxanthins are susceptible to colour changes depending on pH.

Common food sources of Anthoxanthins include:

• Bananas
• Cauliflower
• Garlic
• Ginger
• Jicama
• Mushrooms
• Onions
• Parsnips
• Potatoes
• Turnips

As with all flavonoids, Anthoxanthins exhibit antioxidant properties and can help prevent oxidative stress.