Anthocyanins: What do we know until now?

Abstract

Diets enriched in plant-based foods are associated with the maintenance of a good well-being and with the prevention of many non-communicable diseases. The health effects of fruits and vegetables consumption are mainly due to the presence of micronutrients, including vitamins and minerals, and polyphenols, plant secondary metabolites. One of the most important classes of phenolic compounds are anthocyanins, that confer the typical purple-red color to many foods, such as berries, peaches, plums, red onions, purple corn, eggplants, as well as purple carrots, sweet potatoes and red cabbages, among others. This commentary aims to briefly highlight the progress made by science in the last years, focusing on some unexpected aspects related with anthocyanins, such as their bioavailability, their health effects and their relationship with gut microbiota.

Brazilian berry waste as a source of bioactive compounds: grumixama (Eugenia brasiliensisLam.) as a case study

“…41 Additionally, due to their antioxidant and anti-inflammatory properties, such compounds have the potential to prevent cardiovascular diseases and cancer. 39,40…”

“…41 Additionally, due to their antioxidant and anti-inflammatory properties, such compounds have the potential to prevent cardiovascular diseases and cancer. 39,40 In addition, the phenolic analysis of the samples showed that GS is richer in hydrolysable tannins, whereas the highest concentration of flavanols, condensed tannins, and anthocyanins was found in GP. Consequently, GR showed a high amount of phenolic non-anthocyanins (101 ± 2 mg per g E and 18.1 mg per g dw) and hydrolysable tannins (85 ± 1 mg per g E and 15.2 mg per g dw), and a moderate amount of anthocyanins (17.5 ± 0.3 mg per g E and 3.52 ± 0.06 mg per g dw).…”

“…As shown in Table 3, GP contains a high amount of anthocyanin compounds. From a nutraceutical point of view, the frequent consumption of the whole grumixama fruit could virtually contribute to a good health maintenance, as a strong body of evidence suggests that consuming berries rich in anthocyanin compounds can provide benefits to mental health, improving cognitive function and memory, 39,40 as well as reducing the risks of developing anxiety and depression. 41 Additionally, due to their antioxidant and anti-inflammatory properties, such compounds have the potential to prevent cardiovascular diseases and cancer.…”

The role of dietary polyphenols in the control of chronic noncommunicable diseases

“…Evidence from meta‐analyses suggests that anthocyanin‐rich foods like berries can improve endothelial function, blood pressure, and arterial stiffness, decrease fasting and postprandial glucose levels and reduce LDL cholesterol (Fairlie‐Jones et al., 2017; Giampieri et al., 2023; LiPing et al., 2017; Wood et al., 2019).…”

Hypoglycemic effect of Lactobacillus plantarum-fermented mulberry pomace extract in vitro and in Caenorhabditis elegans

“…15,16 In addition, anthocyanins and their biometabolites were reported to decrease hyperglycemia and ameliorate insulin resistance. 17 It is revealed that natural phenolics can suppress the hyperglycemic condition by inhibiting α-glucosidase activities, retarding carbohydrate digestion, and slowing down glucose absorption. 18 Therefore, the hypoglycemic effect and mechanism of fermented mulberry pomace polyphenol extract were explored, which could provide a reference for the utilization of fruits and vegetables by-products and reveal the underlying mechanism.…”