Anthocyanins: From Sources and Bioavailability to Cardiovascular-Health Benefits and Molecular Mechanisms of Action

Abstract

Anthocyanins are phytochemicals widely found in plant foods, with berries and fruit-derived beverages as the main dietary sources. Accumulating evidence suggests the positive role of anthocyanins in preserving cardiovascular health. Epidemiological data show an association between anthocyanin intake and lower risk of myocardial infarction and cardiovascular-disease-related mortality. Clinical studies report the beneficial effects of the consumption of different anthocyanin-rich sources on surrogate markers of cardiovascular risk. Animal and in vitro evidence suggest the protective role of anthocyanins in dysfunctions related to the development of cardiovascular diseases. Still, the underlying molecular mechanisms of anthocyanin action seem complex and are not entirely clear. This review aims to give a comprehensive update on anthocyanins and their cardioprotective properties. It provides information on their sources; quantities consumed through diet; absorption; bioavailability; cardiovascular properties; and underlying mechanisms of action, including their effects on gene and protein expression and their interactions with cell-signaling pathways and miRNAs.

Phenolic Compounds Exerting Lipid-Regulatory, Anti-Inflammatory and Epigenetic Effects as Complementary Treatments in Cardiovascular Diseases

“…The widely distributed anthocyanidins in human foods are: cyanidin, delphinidin, pelargonidin, peonidin, malvidin and petunidin. They are found in many berry fruits, eggplantss, red onion, purple cabbage and black rice [271]. Anthocyanins' bioavailability has quite large inter-individual variability, and is influenced by the food processing, availability of the enzymes involved in anthocyanins metabolism and the composition of the gut Genistein (80 mM) induced a 67% reduction of lipid accumulation in 3T3-L1 mouse preadipocytes, by inhibiting the adipogenic activity of PI3K, thereby exerting an anti-adipogenic action [113].…”

Interaction of Protein Isolate with Anthocyanin Extracted from Black Soybean and Its Effect on the Anthocyanin Stability

“…Anthocyanins are a group of inartificial flavonoids that are widely distributed in cereals, fruits, and vegetables, it can produce bright colors (Anna et al., ). Because of its healthy effects on reducing the risk of chronic diseases, such as cardiovascular disease and cancer, anthocyanins can be used as bioactive ingredients in functional foods (Krga et al, ; He et al., ).There are six kinds of monomeric anthocyanidins mainly in plants, covering cyanidin, delphinidin, peonidin, petunidin, malvidin, and pelargonidin. Among them, cyanidin 3‐O‐glucoside (C3G) maybe was one of the most prevalent anthocyanins in nature (Zhu, ).…”

Modulation of Adhesion Process, E-Selectin and VEGF Production by Anthocyanins and Their Metabolites in an In Vitro Model of Atherosclerosis

“…This could be due to the different compounds and concentrations tested. Most of the studies reported in the literature used supra-physiological concentrations as it is well recognized that anthocyanins are scarcely absorbed [10]. Generally, their blood concentrations range from 0.06 nM up to 0.4 µM, while those of their metabolites range between 0.2 µM and 2 µM [10].…”

“…Most of the studies reported in the literature used supra-physiological concentrations as it is well recognized that anthocyanins are scarcely absorbed [10]. Generally, their blood concentrations range from 0.06 nM up to 0.4 µM, while those of their metabolites range between 0.2 µM and 2 µM [10]. In our experimental conditions, we tested both plasma relevant concentrations (0.02 µM and 0.2 µM for anthocyanins and 0.05 µM, 0.5 µM and 5 µM for their metabolites) and supra-physiological (2 µM and 20 µM for anthocyanins and 50 µM for metabolites), supporting (at least in part) the role of physiological doses in the modulation of the adhesion process.…”

“…Additionally, the microbial derivatives after absorption undergo conjugation and are metabolized in the liver. Polyphenols reach maximal plasma concentration within 1.5 h after absorption and disappear from the bloodstream by 6 h post-consumption, while their metabolites may display a biphasic phase (depending on microbiota and endogenous metabolism) and appear in the blood 8-10 h or 16-24 h after consumption [10,11]. It is estimated that plasma concentrations range between nanomolar for anthocyanins and other polyphenols (native forms), up to low micromolar for their derivates [10,11].…”