Dietary Anthocyanins and Human Health

Blesso, Christopher N.

doi:10.3390/nu11092107

Cited by 62 publications

(46 citation statements)

References 17 publications

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“…Indeed, anthocyanins have even demonstrated a greater antioxidant activity than vitamins C and E in vitro [ 42 ]. However, the exact mechanism that governs their antioxidant effect is still under debate and requires further study [ 69 ]. Despite this mechanistic uncertainty, numerous in vivo and in vitro studies have demonstrated an antioxidative effect of anthocyanins [ 68 , 69 ].…”

Section: Antioxidant Potential and Health Effectsmentioning

confidence: 99%

“…In a review of health benefits associated with anthocyanin consumption, evidence was provided for the beneficial effects of anthocyanins and their metabolites [ 2 , 68 , 69 ]. Protection of the vascular endothelium can directly and indirectly limit long-term stroke effects, and significantly lower blood pressure [ 68 , 69 ]. Recently, the role of anthocyanin intake on the modulation of gut health—through and independently from the gut microbiome—has been elucidated [ 68 , 69 ].…”

Section: Antioxidant Potential and Health Effectsmentioning

confidence: 99%

“…Protection of the vascular endothelium can directly and indirectly limit long-term stroke effects, and significantly lower blood pressure [ 68 , 69 ]. Recently, the role of anthocyanin intake on the modulation of gut health—through and independently from the gut microbiome—has been elucidated [ 68 , 69 ]. Additionally, emerging evidence connects anthocyanin consumption to bone health [ 2 , 69 ].…”

Section: Antioxidant Potential and Health Effectsmentioning

confidence: 99%

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Anthocyanins in Whole Grain Cereals and Their Potential Effect on Health

2020

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Coloured (black, purple, blue, red, etc.) cereal grains, rich in anthocyanins, have recently gained a lot of attention in the food industry. Anthocyanins are water-soluble flavonoids, and are responsible for red, violet, and blue colours in fruits, vegetables, and grains. Anthocyanins have demonstrated antioxidant potential in both in vitro and in vivo studies, and the consumption of foods high in anthocyanins has been linked to lower risks of chronic diseases. As such, whole grain functional foods made with coloured grains are promising new products. This paper will review the characteristics of cereal anthocyanins, and assess their prevalence in various commercially relevant crops including wheat, barley, maize, and rice. A brief overview of the antioxidant potential, and current research on the health effects of cereal-based anthocyanins will be provided. Finally, processing of coloured cereals in whole grain products will be briefly discussed. A full understanding of the fate of anthocyanins in whole grain products, and more research targeted towards health outcomes of anthocyanin supplementation to/inclusion in cereal food products are the next logical steps in this research field.

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Section: Antioxidant Potential and Health Effectsmentioning

confidence: 99%

Section: Antioxidant Potential and Health Effectsmentioning

confidence: 99%

Section: Antioxidant Potential and Health Effectsmentioning

confidence: 99%

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Anthocyanins in Whole Grain Cereals and Their Potential Effect on Health

2020

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“…Previously reported data from epidemiological studies and from dietary interventions with human participants and animal models suggests that anthocyanins have the potential to decrease the risk of CVD [49][50][51]. In addition, there are numerous reports describing putative biological activities of anthocyanins based on treating, for example, cultured human cells with anthocyanins, typically at supraphysiological concentrations.…”

Section: Discussionmentioning

confidence: 99%

The Effects of Anthocyanins and Their Microbial Metabolites on the Expression and Enzyme Activities of Paraoxonase 1, an Important Marker of HDL Function

et al. 2019

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High circulating HDL concentrations and measures of various HDL functions are inversely associated with cardiovascular disease (CVD) risk. Paraoxonase 1 (PON1) contributes to many of the athero-protective functions of HDL, such as promoting the reverse cholesterol transport process and reducing the levels of oxidized LDL. PON1 activities are influenced by several factors, the most important being diet and genetic polymorphisms. Reported data from randomized controlled trials have shown that anthocyanin consumption increased PON1 activity. However, the underlying molecular mechanisms by which anthocyanins increase PON1 activity are not understood. Therefore, the aim of this research was to investigate the ability of anthocyanins and their metabolites to increase PON1 gene expression and/or enzyme activities as potential mechanisms. The effect of the two predominant dietary anthocyanins and 18 of their recently identified microbial metabolites including their phase-II conjugates on PON1 gene expression was studied using a PON1-Huh7 stably-transfected cell line and reporter gene assay. The effects of these compounds on PON1 arylesterase and lactonase activities were investigated using two isoforms of the PON1 enzyme that are the phenotypes of the 192Q/R polymorphism. None of the compounds caused even modest changes in PON1 promoter activity (p ≥ 0.05). Further, none of the compounds at physiological concentrations caused any significant changes in the arylesterase or lactonase activity of either of the iso-enzymes. Cyanidin reduced the lactonase activity of the PON1-R192R enzyme at high concentrations (−22%, p < 0.001), but not at physiologically achievable concentrations. In conclusion, none of the data reported here support the notion that anthocyanins or their metabolites affect PON1 transactivation or enzyme activities.

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“…For example, anthocyanidins were active against night blindness, cancer, obesity and heart diseases [4][5][6][7][8] . In addition, various studies reported beneficial properties on bone health with the dietary intake of anthocyanins, such as delphinidin 4,9 .…”

Section: Introductionmentioning

confidence: 99%

Trypanocidal activity of the anthocyanidin delphinidin, a non-competitive inhibitor of arginine kinase

Valera-Vera

Reigada

Sayé

et al. 2020

Preprint

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The enzyme arginine kinase from Trypanosoma cruzi (TcAK) catalyzes the interconversion of arginine and phosphoarginine to maintain the ATP/ADP cell balance, and is involved in the parasites energetic homeostasis and stress responses. Using virtual screening approaches, some plant-derived polyphenolic pigments such as anthocyanidins, were predicted to inhibit TcAK activity. In this work, it was demonstrated that the anthocyanidin delphinidin showed a non-competitive inhibition mechanism of TcAK in vitro (Ki arginine = 1.32 μM and Ki ATP = 500 μM). Molecular docking simulations predicted that delphinidin occupies a hydrophobic pocket close to the ATP/ADP binding site. Delphinidin also exerted trypanocidal activity over T. cruzi trypomastigotes with a calculated IC50 of 19.51 μM. Anthocyanidins are low-toxicity natural products which can be exploited for the development of trypanocidal drugs with less secondary effects than those currently used for the treatment of Chagas disease.

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Dietary Anthocyanins and Human Health

Cited by 62 publications

References 17 publications

Anthocyanins in Whole Grain Cereals and Their Potential Effect on Health

Anthocyanins in Whole Grain Cereals and Their Potential Effect on Health

The Effects of Anthocyanins and Their Microbial Metabolites on the Expression and Enzyme Activities of Paraoxonase 1, an Important Marker of HDL Function

Trypanocidal activity of the anthocyanidin delphinidin, a non-competitive inhibitor of arginine kinase

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