Alkannin is a natural dye that is obtained from the extracts of plants from the borage family Alkanna tinctoria that are found in the south of France. The dye is used as a food coloring and in cosmetics. It is used to colour wines and foods and imparts a port-wine colour. It is used as a red-brown food additive in regions such as Australia, and is designated in Europe as the E number E103, but is no longer approved for use. Alkannin has a deep red color in a greasy or oily environment and a violet color in an alkaline environment.
Chemical names and Structure
C.I. Natural red 20; Alkanet extract; shikonin
(±)-Alkannin
(±)-Shikalkin
(±)-Shikonin
(±)-5,8-Dihydroxy-2-(1-hydroxy-4-methyl-3-pentenyl)-1,4-naphthoquinone
It is recommended that this additive should be avoided by children, especially those with ADD, ADHD or anyone with known chemical sensitivities.
Source : Wikipedia
Disclaimer:
Side effects, traditional and medicinal uses are stated in different web resources. | The list of Food Additives/Preservatives/Ingredients included in this section and listed is subject to change as chemicals are added or removed by the Regulatory Authorities. FoodChem or Nyro Research Foundation cannot guarantee that this list is complete. | Government approvals and other regulatory details are subject to change. | This entry was added in good faith for public awareness. For current updated details please check with relevant authorities. | This blog is intended to be of general interest and public awareness which may or may not compliment studies from various sources. | In case of any health concerns please consult appropriate professionals and experts.
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