Anthocyanins: From the Field to the Antioxidants in the Body

Bendokas, Vidmantas; Stanys, V.; Mažeikienė, Ingrida; Trumbeckaitė, Sonata; Banienė, Rasa; Liobikas, Julius

doi:10.3390/antiox9090819

Cited by 74 publications

(54 citation statements)

References 129 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…As mentioned before, the neuroprotective effects showed by anthocyanins are mainly due to their ability to cross the blood–brain barrier and protect neurons and glia cells from oxidative damage induced by reactive species and free radicals, reduce the inflammatory cytokines and β -amyloid concentrations, and to suppress NF- k B, the Nf E2-related factor-2 (Nrf-2) signalling pathway, COX, and caspase activities [ 119 ]. Furthermore, anthocyanins also can raise gene expression, GTPase activity, and detoxifying enzyme amounts, and therefore meliorate cerebrovascular and peripheral blood flow [ 196 ].…”

Section: Putative Health Benefitsmentioning

confidence: 99%

Dietary Effects of Anthocyanins in Human Health: A Comprehensive Review

et al. 2021

View full text Add to dashboard Cite

In recent years, the consumption of natural-based foods, including beans, fruits, legumes, nuts, oils, vegetables, spices, and whole grains, has been encouraged. This fact is essentially due to their content in bioactive phytochemicals, with the phenolic compounds standing out. Among them, anthocyanins have been a target of many studies due to the presence of catechol, pyrogallol, and methoxy groups in their chemical structure, which confer notable scavenging, anti-apoptotic, and anti-inflammatory activities, being already recommended as supplementation to mitigate or even attenuate certain disorders, such as diabetes, cancer, and cardiovascular and neurological pathologies. The most well-known anthocyanins are cyanidin 3-O-glucoside and cyanidin 3-O-rutinoside. They are widespread in nature, being present in considerable amounts in red fruits and red vegetables. Overall, the present review intends to discuss the most recent findings on the potential health benefits from the daily intake of anthocyanin-rich foods, as well as their possible pharmacological mechanisms of action. However, before that, some emphasis regarding their chemical structure, dietary sources, and bioavailability was done.

show abstract

Section: Putative Health Benefitsmentioning

confidence: 99%

Dietary Effects of Anthocyanins in Human Health: A Comprehensive Review

et al. 2021

View full text Add to dashboard Cite

show abstract

“…Black rice ( Oryza sativa L.) and purple corn ( Zea mays L.) have been described as novel sources of natural antioxidants. They are rich in anthocyanins and phenolic compounds [ 21 , 22 ], which play a role as antioxidant that their structure can be able to donate electrons to the free radicals with unpaired electrons and reduce agents in the electron-transfer reaction pathway [ 23 ]. Antioxidant activity of anthocyanin also increased desaturase enzymes activity for converting monounsaturated fatty acid (MUFA) to polyunsaturated fatty acid (PUFA) or inserting additional unsaturated bonds into already existing PUFA [ 24 ].…”

Section: Introductionmentioning

confidence: 99%

Effect of Dietary Anthocyanin-Extracted Residue on Meat Oxidation and Fatty Acid Profile of Male Dairy Cattle

Prommachart

Cherdthong

Navanukraw

et al. 2021

Animals

View full text Add to dashboard Cite

This research aimed to evaluate the effects of anthocyanin-extracted residue (AER) in the diet of cattle on meat oxidation during storage and on the fatty acid profiles of the meat. Sixteen male dairy cattle (average body weight 160 ± 10.6 kg) were allotted to feed in a completely randomized design (CRD) with four levels of AER supplementation, 0, 20, 40, and 60 g/kg dry matter (DM) in the total mixed ration (TMR). These TMR diets were fed ad libitum to the cattle throughout the trial. At the end of the feeding trial (125 days), all cattle were slaughtered and meat samples from the Longissimus dorsi (LD) muscle were collected to assess meat oxidation and fatty acid profile. The antioxidant effect of AER on meat oxidation was investigated during 14 days of storage based on color, myoglobin redox forms, lipid, and protein oxidation. The results showed meat from cattle fed AER had better color stability, lower oxidation of lipid, protein and myoglobin than did meat from cattle fed the control diet (0 g/kg AER). Furthermore, fatty acid profiles were affected by AER supplementation with an increase in the concentration of n-3 polyunsaturated fatty acids (PUFA). These results support the inclusion of AER supplementation as a natural antioxidant in cattle to reduce meat oxidation and increase PUFA in meat.

show abstract

“…Moreover, several health benefits have been ascribed to anthocyanins, not only related to their antioxidant activities. In vivo studies on humans and model animals have reported potential anti-diabetic, anti-inflammatory and cardioprotective activities, along with hepato- and nephroprotection, and anti-atherogenic activities, among others [ 13 , 14 ].…”

Section: Introductionmentioning

confidence: 99%

Bioactive Compounds and Antioxidant Capacity in Anthocyanin-Rich Carrots: A Comparison between the Black Carrot and the Apulian Landrace “Polignano” Carrot

Blando

Marchello

Maiorano

et al. 2021

Plants

View full text Add to dashboard Cite

The carrot is one of the most cultivated vegetables in the world. Black or purple carrots contain acylated anthocyanins which are of special interest to the food industry for their stability and nutraceutical characteristics. Anthocyanin-rich fruits and vegetables have gained popularity in the last ten years, due to the health benefits they provide. In this paper, the characterizations of the bioactive compounds and antioxidant capacities of different anthocyanin-containing carrots (a black carrot—BC, and a local purple carrot, the “Polignano” carrot—PC), compared to the commercial orange carrot (OC) (lacking of anthocyanins), are reported. The anthocyanin profiles of the polyphenolic extracts of BC and PC were similar, but differences were observed at quantitative levels. The total anthocyanin content in BC was more than twice that in PC (13.84 ± 0.61 vs. 5.64 ± 0.48 mg K Eq. g−1 DW). Phenolic acids (mostly chlorogenic acid) were also present at high level in anthocyanin-rich carrots compared to OC. High polyphenol content accounted also for a high reducing capacity (evaluated by Folin–Ciocalteu reagent, FCR), and antioxidant capacity (evaluated by TEAC and ORAC assays) which were the highest for BC (FCR value: 16.6 ± 1.1 mg GAE. g−1 DW; TEAC: 76.6 ± 10.6 µmol TE. g−1 DW; ORAC: 159.9 ± 3.3 µmol TE. g−1 DW). All carrot genotypes (mostly OC) were rich in carotenoids (BC 0.14 ± 0.024; PC 0.33 ± 0.038; OC 1.29 ± 0.09 mg. g−1 DW), with predominance of α and β-carotene, in OC, and lutein in BC. PC showed the highest malic acid and sugar (glucose plus fructose) content. In conclusion, while BC is remarkable for nutraceutical features, the local genotype (“Polignano” carrot) is worth considering in genetic biodiversity conservation programme.

show abstract

Anthocyanins: From the Field to the Antioxidants in the Body

Cited by 74 publications

References 129 publications

Dietary Effects of Anthocyanins in Human Health: A Comprehensive Review

Dietary Effects of Anthocyanins in Human Health: A Comprehensive Review

Effect of Dietary Anthocyanin-Extracted Residue on Meat Oxidation and Fatty Acid Profile of Male Dairy Cattle

Bioactive Compounds and Antioxidant Capacity in Anthocyanin-Rich Carrots: A Comparison between the Black Carrot and the Apulian Landrace “Polignano” Carrot

Contact Info

Product

Resources

About