Action mechanism and cardiovascular effect of anthocyanins: a systematic review of animal and human studies

Reis, Jordano Ferreira; Monteiro, Valter Silva; Gomes, Rafaelli de Souza; Carmo, Matheus Moraes do; Costa, Glauber Vilhena da; Ribera, Paula Cardoso; Monteiro, Marta Chagas

doi:10.1186/s12967-016-1076-5

Cited by 194 publications

(135 citation statements)

References 180 publications

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“…During the development of CVD, oxidative stress causes vascular inflammation. Vascular inflammation alters the levels of cellular total cholesterol (TC), LDL, high-density lipoprotein (HDL), and very low-density lipoprotein (VLDL), as well as plasma malonaldehyde and other plasma enzymes (SOD, catalase, and glutathione peroxidase) levels [145]. These molecules are the prognostic markers for CVD, also called the plasma lipid profile and antioxidant biomarkers.…”

Section: Mechanisms Of Action In Disease Preventionmentioning

confidence: 99%

Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits

Khoo

Azlan

Tang

et al. 2017

Food & Nutrition Research

1,958

1,327

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Anthocyanins are colored water-soluble pigments belonging to the phenolic group. The pigments are in glycosylated forms. Anthocyanins responsible for the colors, red, purple, and blue, are in fruits and vegetables. Berries, currants, grapes, and some tropical fruits have high anthocyanins content. Red to purplish blue-colored leafy vegetables, grains, roots, and tubers are the edible vegetables that contain a high level of anthocyanins. Among the anthocyanin pigments, cyanidin-3-glucoside is the major anthocyanin found in most of the plants. The colored anthocyanin pigments have been traditionally used as a natural food colorant. The color and stability of these pigments are influenced by pH, light, temperature, and structure. In acidic condition, anthocyanins appear as red but turn blue when the pH increases. Chromatography has been largely applied in extraction, separation, and quantification of anthocyanins. Besides the use of anthocyanidins and anthocyanins as natural dyes, these colored pigments are potential pharmaceutical ingredients that give various beneficial health effects. Scientific studies, such as cell culture studies, animal models, and human clinical trials, show that anthocyanidins and anthocyanins possess antioxidative and antimicrobial activities, improve visual and neurological health, and protect against various non-communicable diseases. These studies confer the health effects of anthocyanidins and anthocyanins, which are due to their potent antioxidant properties. Different mechanisms and pathways are involved in the protective effects, including free-radical scavenging pathway, cyclooxygenase pathway, mitogen-activated protein kinase pathway, and inflammatory cytokines signaling. Therefore, this review focuses on the role of anthocyanidins and anthocyanins as natural food colorants and their nutraceutical properties for health. Abbreviations: CVD: Cardiovascular disease VEGF: Vascular endothelial growth factor

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Section: Mechanisms Of Action In Disease Preventionmentioning

confidence: 99%

Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits

Khoo

Azlan

Tang

et al. 2017

Food & Nutrition Research

1,958

1,327

View full text Add to dashboard Cite

show abstract

“…2 This activity is due to contain a number of phenolic hydroxyl groups attached to ring structures, which can exert antioxidant or radical scavenging activity through single electron or hydrogen atom donation. 3 AC has been associated with wide range of anti-neurodegenerative, 4 anti-inflammatory, anti-oxidative activities, 3 and reducing the risk of cardiovascular disease (CVD). These potential health benefits had provoked an increasing demand for these compounds.…”

Section: Introductionmentioning

confidence: 99%

Quantitative and Optimization of Anthocyanin Extracted from Pomegranate (Punica Granatum) Extract by High-Performance Liquid Chromatography (HPLC)

Ridzwan¹,

Noratiqah²,

Amin³

et al. 2018

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Objective: P. granatum is one of the oldest edible fruits of tropical and subtropical regions. This fruit had high antioxidant contained by hydrolysable tannins and anthocyanin compounds that give many health benefit properties. This study aims to quantify and optimized anthocyanin from P. granatum extract. Methods: A total of 50g of the flesh was soaked into two different polar solvents; water and 50% ethanol within a ratio of 1:10; w/v for 24-hr. Then, three different methods of extraction were done and test each with HPLC analytical, respectively. Results: The validated method proved to be linear in the range of 5 -30 ug/mL and with LOD and LOQ determined respectively for Cy3, Cy3, 5, Pg3, and Pg3, 5. The method also shows recovery (%) close to 100 when accuracy was accessed. For samples, blender water extract had a higher composition of Cy3, Cy3, 5 and Pg3, 5 (22.77 ± 8.82 mg/100 g e.p; 25.36 ± 9.95 mg/100 g e.p; 11.16 ± 5.85 mg/100 g e.p) content as compared to other. Conclusion: As a conclusion, the present methodology proved to be capable of detecting and quantifying Cy3, Cy3, 5, Pg3, Pg3, 5 in a single run. Also, comparatively the composition of each AC detected in blender water extract is significantly higher in value than the other methods. It should regard as a valuable source of antioxidant with the potential used for health benefits properties worldwide.

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“…Polyphenols are natural compounds synthesized in plants as secondary metabolites, with antioxidant and free radical scavenging properties (D' Archivio et al, 2007;Shivashankara and Acharya, 2010;Ozcan et al, 2014;Surai, 2014;Reis et al, 2016). According to Bennick (2002), polyphenols appear as vegetal defense mechanism to survive against stress factors as predator's damages or microbial population attacks, including for the seeds protection during green stage to maturity.…”

Section: Introductionmentioning

confidence: 99%

“…It is well-known their benefic role for human health to prevent different type of cancer, cardiovascular and degenerative diseases (Scalbert et al, 2005;D' Archivio et al, 2007;Petti and Scully, 2009;Shivashankara and Acharya, 2010;Yang et al, 2012;Balekar et al, 2014;Amararathna et al, 2016;Reis et al, 2016). Furthermore, there were elaborated many studies with regard to the effects of polyphenols from vegetal sources in animal nutrition (Bennick, 2002;Brenes et al, 2010;Lipinski et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

PC&CA - Tool for Polyphenols Content Monitoring at the End of Spring Depending on Organic and/or Mineral Fertilization of Perennial Grassland

Hărmănescu¹

2018

UASVMCN-AGR

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The present research proposed to use Principal Components & Classification Analysis (PC&CA) as tool for the polyphenols content monitoring of perennial forages, at the end of May 2008, from a Romanian grassland fertilized since 2003. The grassland soil was Calcic Luvisol. StatSoft -STATISTICA Version 10 performed the matrix correlation of PC&CA. The ten trials unfertilized or with different fertilization were the PC&CA cases. The active variables of PC&CA were the floristic composition components: Poaceae (GMay08%), Fabaceae (FMay08%), others botanical families group (OMay08%), Calamagrostis epigejos (Ce%), Festuca rupicola (Fr%), Lathyrus nissolia (Ln%), Lathyrus pratensis (Lp%), Filipendula vulgaris (Fv%) and Rosa canina (Rc%). Perennial forages polyphenols content at the end of May 2008 and mineral nitrogen fertilization data were supplementary variables. The correlation coefficient for total polyphenols content (PMay08) and others botanical families group (OMay08%) was positive: 0.704. In addition, the correlation coefficients of PMay08 and Fv% or Rc% were positively and higher than 0.700. Mineral nitrogen application influenced positively the Poaceae component (correlation coefficient -0.915). The PC&CA can represent a helpful tool for polyphenols content monitoring of grassland perennial forages at the end of spring, depending on fertilization.

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Action mechanism and cardiovascular effect of anthocyanins: a systematic review of animal and human studies

Cited by 194 publications

References 180 publications

Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits

Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits

Quantitative and Optimization of Anthocyanin Extracted from Pomegranate (Punica Granatum) Extract by High-Performance Liquid Chromatography (HPLC)

PC&CA - Tool for Polyphenols Content Monitoring at the End of Spring Depending on Organic and/or Mineral Fertilization of Perennial Grassland

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