Anthocyanins: Nutrition and Health

Fernandes, Iva; Marques, Cláudia; Évora, Ana; Faria, Ana da Conceição Alves; Calhau, Conceição; Mateus, Nuno; Freitas, Víctor de

doi:10.1007/978-3-319-78030-6_79

Cited by 10 publications

(17 citation statements)

References 168 publications

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“…Anthocyanins, in addition to making products more attractive, play a key role as bioactive compounds with putative healthy effects. Studies developed by Prior et al [53] and Fernandes et al [54] suggest the potential of anthocyanins to be used as nutraceuticals and functional food ingredients to fight obesity and type 2 diabetes. Fernandes et al [54], in a study carried out with mice, showed the hypoglycemic effects of cyanidin-3-glucoside, reducing blood glucose levels and enhancing insulin sensitivity by the downregulation of the retinol binding protein-4 expression.…”

Section: Natural Pigmentsmentioning

confidence: 99%

“…Studies developed by Prior et al [53] and Fernandes et al [54] suggest the potential of anthocyanins to be used as nutraceuticals and functional food ingredients to fight obesity and type 2 diabetes. Fernandes et al [54], in a study carried out with mice, showed the hypoglycemic effects of cyanidin-3-glucoside, reducing blood glucose levels and enhancing insulin sensitivity by the downregulation of the retinol binding protein-4 expression. Prior et al [53] found that purified anthocyanins from V. myrtillus, as well as blueberry juice, could prevent dyslipidemia and obesity in the same animal model.…”

Section: Natural Pigmentsmentioning

confidence: 99%

“…[ 53 ] and Fernandes et al . [ 54 ] suggest the potential of anthocyanins to be used as nutraceuticals and functional food ingredients to fight obesity and type 2 diabetes. Fernandes et al .…”

Section: Natural Pigmentsmentioning

confidence: 99%

“…Fernandes et al . [ 54 ], in a study carried out with mice, showed the hypoglycemic effects of cyanidin-3-glucoside, reducing blood glucose levels and enhancing insulin sensitivity by the downregulation of the retinol binding protein-4 expression. Prior et al [ 53 ] found that purified anthocyanins from V. myrtillus, as well as blueberry juice, could prevent dyslipidemia and obesity in the same animal model.…”

Section: Natural Pigmentsmentioning

confidence: 99%

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Vaccinium myrtillus L. Fruits as a Novel Source of Phenolic Compounds with Health Benefits and Industrial Applications - A Review

Pires

Caleja

Santos‐Buelga

et al. 2020

CPD

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: Consumers’ demand for healthier foods with functional properties has had a clear influence on the food industry and in this sense, they have been attaching natural sources of bioactive ingredients into food products. Vaccinium myrtillus L. (bilberry) is known to be a functional food, presenting its fruits in the form of a small dark blueberry. This coloration is due to its high content in anthocyanin, being also associated with bilberries’ beneficial health effects. In the bilberry industry, there is a very high annual loss of this fruit due to the less aesthetic shape or appearance, in which they cannot be considered suitable for sale and are therefore disposed of as biological waste. Therefore, it is of great importance to valorize this fruit and this review aimed to completely characterize the fruits of V. myrtillus in order to comprehend the relationship between their consumption and the beneficial effects regarding consumer’s health. Thus, this review provides a description of the nutritional and bioactive compounds present in bilberry fruits, followed by their beneficial health effects. An overview of the natural pigments present in these fruits was also explored, focusing particularly in the anthocyanins composition, which represents the most widely studied class of bioactive compounds of V. myrtillus fruits. Finally, industrial applications of these fruits and by-products, as an efficient approach to the production of value-added products with economical and environmental impact, were also discussed. : In general, V. myrtillus is a rich source of micronutrients and phytochemical compounds, such as organic acids, sugars, vitamins, fibers and phenolic compounds (anthocyanin and non-anthocyanin compounds), with nutritional and functional properties, that justify the growing interest in these berries, not only for food applications, but also in the pharmaceutical industry.

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Section: Natural Pigmentsmentioning

confidence: 99%

Section: Natural Pigmentsmentioning

confidence: 99%

Section: Natural Pigmentsmentioning

confidence: 99%

Section: Natural Pigmentsmentioning

confidence: 99%

See 2 more Smart Citations

Vaccinium myrtillus L. Fruits as a Novel Source of Phenolic Compounds with Health Benefits and Industrial Applications - A Review

Pires

Caleja

Santos‐Buelga

et al. 2020

CPD

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“…Anthocyanins belong to a class of flavonoids, and although a variety of flavonoids exist in sweetpotato roots (e.g., quercetin, myricetin, kaempferol, and luteolin), anthocyanins are mainly responsible for pale pink to purple colors of the flesh of sweetpotato [ 51 ]. PFSP roots typically have higher anthocyanin contents, whereas white-, yellow- or orange-fleshed roots have little or no anthocyanin content [ 96 , 97 ]. PFSP roots, when compared to other highly pigmented vegetables such as red onion, purple asparagus, and eggplant, showed higher antioxidant activity [ 98 ].…”

Section: Sweetpotato Bioactive Compounds and Their Potential Health Benefitsmentioning

confidence: 99%

The Potential of Sweetpotato as a Functional Food in Sub-Saharan Africa and Its Implications for Health: A Review

et al. 2021

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Increasing urbanization in developing countries has resulted in busier lifestyles, accompanied by consumption of fast foods. The consequence is an increased prevalence in noncommunicable diseases (NCDs). Food-based approaches would be cheaper and more sustainable in reducing these NCDs compared to drugs, which may have side effects. Studies have suggested that consuming functional foods could potentially lower NCD risks. Sweetpotato is regarded as a functional food because it contains bioactive compounds. Recently, sweetpotato has gained attention in sub-Saharan Africa (SSA), but research has focused on its use in alleviating micronutrient deficiencies such as vitamin A deficiency, particularly the orange-fleshed variety of sweetpotato. Some studies conducted in other parts of the world have investigated sweetpotato as a functional food. There is a need to characterize the sweetpotato varieties in SSA and determine how processing affects their bioactive components. This review highlights some of the studies conducted in various parts of the world on the functionality of sweetpotato, its bioactive compounds, and how these are influenced by processing. In addition, the potential health benefits imparted by sweetpotato are expounded. The knowledge gaps that remain in these studies are also addressed, focusing on how they can direct sweetpotato research in SSA.

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