Higher anthocyanin intake is associated with lower depressive symptoms in adults with and without major depressive disorder

Abstract

BackgroundMajor depressive disorder (MDD) is a significant cause of disability globally and an emerging body of evidence suggests that dietary components, including flavonoids, may impact depression‐related biochemical pathways. Further research that characterizes dietary intake of flavonoids in diverse population groups, including people with MDD and explores the relationship between flavonoid intake and depression is needed. This study aimed to determine dietary flavonoid and subclass intake and assess the association with depressive symptomatology in a sample of adults with and without MDD.MethodologyParticipants with and without MDD (determined using DSM 5) completed the Depression, Anxiety, and Stress Scale‐21 (DASS‐21). Diet history interviews were analyzed using PhenolExplorer to quantify flavonoid subclasses (flavan‐3‐ols, flavonols, anthocyanins, flavones, flavanones, isoflavones), and total flavonoid intake. Independent t‐tests and linear regression, adjusting for age, sex, and BMI were performed.ResultsParticipants (n = 93; 75% female) had a mean age of 26.0 ± 8.2 years. Participants with MDD had significantly higher DASS‐depression scores (n = 44; DASS‐depression 27.3 ± 9.8) compared to participants without MDD (n = 49; DASS‐depression 3.1 ± 4.4; p < .001). Intakes of total flavonoids and subclasses were similar between groups, except for anthocyanins where participants with MDD reported lower intakes of anthocyanins compared to participants without MDD (median intake: 0.08 mg/day and 11.6 mg/day, respectively; p = .02). In the total sample, higher anthocyanin intake was associated with lower DASS‐depression score (B = ‐4.1; SE = 1.8; 95% CI [−7.7, −0.4]; p = .029).ConclusionIntake of total flavonoids and most subclasses were similar between people with and without MDD. However, a dietary deficit of anthocyanins (found in purple/red fruits and vegetables) was evident in participants with MDD, and higher anthocyanin intake was associated with lower depressive symptomatology in the total sample. Further research in larger samples is warranted to explore if the documented association is independent of MDD status.

Feasibility and Preliminary Efficacy of American Elderberry Juice for Improving Cognition and Inflammation in Patients with Mild Cognitive Impairment

“…The inclusion of self-reported cognitive outcomes may be particularly important, given that self-reported cognitive complaints have been associated with Alzheimer's disease risk and pathology [54,55]. On a related note, given the known impact of nutritional interventions rich in anthocyanin/anti-inflammatory properties on other aspects of mental health (depression, anxiety, and stress [11][12][13]) and sleep health [11,14] in adults without cognitive impairment, future studies in MCI should also examine the impact of American elderberry juice on a broader range of outcomes beyond cognition and inflammation. Fourth, the present study did not assess the influence of other factors that may have anti-inflammatory properties and impact blood-based inflammatory markers and cognitive functioning in MCI, such as diets (e.g., Mediterranean diet rich in omega-3 fatty acids, antioxidants, and polyphenols [56]), medications, and vitamins [57,58]).…”

“…Cognitive decline has been linked with inflammation [4,5], which has been proposed as an underlying mechanism contributing to Alzheimer's disease and is a promising target for intervention [6]. Elderberries have anti-inflammatory and antioxidant properties [7,8], and show promising potential effects for improving cognition [9,10] and other areas of mental health [11][12][13] and related functioning [11,14]. However, to date, there have been no randomized controlled studies comparing the effects of elderberry consumption relative to a placebo-control in individuals with MCI.…”

Polyphenols: Natural Food-Grade Biomolecules for the Treatment of Nervous System Diseases from a Multi-Target Perspective

“…A recent study examined the consumption of anthocyanins in 93 diverse groups, including those with major depressive disorder (MDD) and healthy individuals. The study found that those with MDD had insufficient intake of anthocyanins in their diet, and increased consumption of anthocyanins was linked to reduced depressive symptoms in the overall group [ 88 ]. A recent study conducted on 50 hypertensive patients used a randomized, triple-blind, placebo-controlled crossover design.…”