Anthocyanins

Gull, Amir; Sheikh, Mohd Aaqib; Kour, Jasmeet; Zehra, Beenish; Zargar, Imtiyaz Ahmad; Wani, Altaf A.; Bhatia, Subhash; Lone, Mushtaq Ahmad

doi:10.1016/b978-0-323-89779-2.00018-1

Cited by 4 publications

(5 citation statements)

References 59 publications

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“…The number and positions of sugars, hydroxyl groups, and the presence of aliphatic or aromatic acids attached to these groups may all contribute to many derivatives of anthocyanins. Glycosylation of hydroxyl groups is often observed at the C3 position, but derivatives with glycosylation at the 3,5 and 3,7 positions, as well as replacements at 3 ′ and 5 ′ , have also been identified [26]. Further, acylation of sugar residues occurs by organic acids.…”

Section: Anthocyanins: Sources Types and Structurementioning

confidence: 99%

“…The absorption and metabolism of an anthocyanin mainly depend on its chemical structure, whether or not it is attached to a sugar moiety, the presence of methyl or acyl groups, the food matrix, the presence of other phytonutrients, the extent of food processing, and individual factors such as nutrition, health status, and genetics [21,26]. Previous studies have shown that absorption mainly takes place in the small intestine following enzymatic breakdown during gastrointestinal digestion [68].…”

Section: Metabolism Of Anthocyanins In the Bodymentioning

confidence: 99%

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Bioavailability of Anthocyanins: Whole Foods versus Extracts

Kumkum,

Aston-Mourney,

McNeill

et al. 2024

Nutrients

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Anthocyanins have gained significant popularity in recent years for their diverse health benefits, yet their limited bioavailability poses a challenge. To address this concern, technologies have emerged to enhance anthocyanin concentration, often isolating these compounds from other food constituents. However, the extent to which isolated anthocyanins confer health benefits compared to their whole-food counterparts remains unclear. This review explores the current literature on anthocyanin bioavailability and metabolism in the body, with a focus on comparing bioavailability when consumed as extracts versus whole foods rich in anthocyanins, drawing from in vitro, in vivo, and human clinical studies. While direct comparisons between anthocyanin bioavailability in whole foods versus isolates are scarce, prevailing evidence favours whole-food consumption over anthocyanin extracts. Further clinical investigations, preferably with direct comparisons, are needed to validate these findings and elucidate the nuanced interplay between anthocyanins and food matrices, informing future research directions and practical recommendations.

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Section: Anthocyanins: Sources Types and Structurementioning

confidence: 99%

Section: Metabolism Of Anthocyanins In the Bodymentioning

confidence: 99%

Bioavailability of Anthocyanins: Whole Foods versus Extracts

Kumkum,

Aston-Mourney,

McNeill

et al. 2024

Nutrients

View full text Add to dashboard Cite

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“…Anthocyanin treatment on cancer cells leads to an elevation of mitochondrial membrane potential, accompanied by the release of cytochrome c and the regulation of caspase-dependent anti-and proapoptotic proteins in the intrinsic pathway. Anthocyanins affect the expression of "FAS" and "FASL" in the extrinsic pathway, leading to apoptosis in cancer cells [172][173][174][175] .…”

Section: Mechanism Of Actionmentioning

confidence: 99%

Comprehensive Review on Mechanistic Insights, Optimal Dosages, and Safety Prospective of Natural Products in Anticancer Therapeutics

Chaudhry,

Zeenia,

Akim

et al. 2024

fds

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Cancer remains a formidable global health challenge, necessitating sustained research efforts to develop innovative and efficacious therapeutic modalities. The exploration of alternative cancer therapies has gained prominence, given the adverse side effects associated with conventional treatments like chemotherapy. Natural medicines, particularly those derived from botanical sources, emerge as a potentially more viable option for cancer treatment within the confines of therapeutic and safe dosage parameters. This comprehensive review elucidates the effective mechanisms and safety profiles related to the dosage of these natural compounds. The literature under consideration spans and has been meticulously curated from reputable databases, including PubMed, Scopus, and Google Scholar. Noteworthy natural substances encompassed in this scrutiny include gossypol, curcumin, resveratrol, genistein, anthocyanin, and hispidulin. The review outlines their respective mechanisms, therapeutic dosages, and safety perspectives within the context of cancer treatment. These compounds manifest diverse anticancer effects, ranging from the induction of apoptosis and inhibition of cell proliferation to the modulation of crucial signaling pathways. These natural compounds exhibit promising anticancer potential by targeting key facets of cancer progression, notably by i) instigating apoptosis and ii) intervening in cell cycle checkpoints. However, a more strategic and nuanced investigation is imperative to fully elucidate their optimal dosages, modes of action, and potential synergies with existing cancer treatment modalities. This critical gap in our understanding underscores the necessity for further in-depth research to optimize the therapeutic potential of these plant-derived chemicals.

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“…Also, anthocyanin is much more soluble in water at lower pH as a result of the flavylium cation. Anthocyanins can undergo various acid–base, hydration, and tautomeric reactions when dissolved in water ( 80 ). With an increase in pH, the hydration reaction of the flavylium cation becomes more competitive with the proton transfer reactions involving acidic hydroxyl groups ( 60 ).…”

Section: Anthocyanins Found In Onion and Their Stabilitymentioning

confidence: 99%

Onion anthocyanins: Extraction, stability, bioavailability, dietary effect, and health implications

et al. 2022

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Anthocyanins are high-value compounds, and their use as functional foods and their natural colorant have potential health benefits. Anthocyanins seem to possess antioxidant properties, which help prevent neuronal diseases and thereby exhibit anti-inflammatory, chemotherapeutic, cardioprotective, hepatoprotective, and neuroprotective activities. They also show different therapeutic effects against various chronic diseases. Anthocyanins are present in high concentrations in onion. In recent years, although both conventional and improved methods have been used for extraction of anthocyanins, nowadays, improved methods are of great importance because of their higher yield and stability of anthocyanins. In this review, we compile anthocyanins and their derivatives found in onion and the factors affecting their stability. We also analyze different extraction techniques of anthocyanins. From this point of view, it is very important to be precisely aware of the impact that each parameter has on the stability and subsequently potentiate its bioavailability or beneficial health effects. We present up-to-date information on bioavailability, dietary effects, and health implications of anthocyanins such as antioxidant, antidiabetic, anticancerous, antiobesity, cardioprotective, and hepatoprotective activities.

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Anthocyanins

Cited by 4 publications

References 59 publications

Bioavailability of Anthocyanins: Whole Foods versus Extracts

Bioavailability of Anthocyanins: Whole Foods versus Extracts

Comprehensive Review on Mechanistic Insights, Optimal Dosages, and Safety Prospective of Natural Products in Anticancer Therapeutics

Onion anthocyanins: Extraction, stability, bioavailability, dietary effect, and health implications

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