Mechanism of action of anthocyanin on the detoxification of foodborne contaminants—A review of recent literature

Abstract

Foodborne contaminants refer to substances that are present in food and threaten food safety. Due to the progress in detection technology and the rising concerns regarding public health, there has been a surge in research focusing on the dangers posed by foodborne contaminants. These studies aim to explore and implement strategies that are both safe and efficient in mitigating the associated risks. Anthocyanins, a class of flavonoids, are abundantly present in various plant species, such as blueberries, grapes, purple sweet potatoes, cherries, mulberries, and others. Numerous epidemiological and nutritional intervention studies have provided evidence indicating that the consumption of anthocyanins through dietary intake offers a range of protective effects against the detrimental impact of foodborne contaminants. The present study aims to differentiate between two distinct subclasses of foodborne contaminants: those that are generated during the processing of food and those that originate from the surrounding environment. Furthermore, the impact of anthocyanins on foodborne contaminants was also summarized based on a review of articles published within the last 10 years. However, further investigation is warranted regarding the mechanism by which anthocyanins target foodborne contaminants, as well as the potential impact of individual variations in response. Additionally, it is important to note that there is currently a dearth of clinical research examining the efficacy of anthocyanins as an intervention for mitigating the effects of foodborne pollutants. Thus, by exploring the detoxification effect and mechanism of anthocyanins on foodborne pollutants, this review thereby provides evidence, supporting the utilization of anthocyanin‐rich diets as a means to mitigate the detrimental effects of foodborne contaminants.

Therapeutic Effects of Plant Anthocyanin against Alzheimer’s Disease and Modulate Gut Health, Short-Chain Fatty Acids

“…Cyanidin, delphinidin, malvidin, peonidin, petunidin, and pelargonidin are the potent six types of anthocyanidins. Anthocyanins are synthesized in the cytoplasm of plant cells and accumulate in vacuoles, giving bright colors to plant tissues [ 8 , 12 ]. In addition to their aesthetic appeal, anthocyanins also play an important role in plant physiology, including protecting against UV rays, attracting pollinators, and serving as a defense mechanism against germs.…”

“…In addition to their aesthetic appeal, anthocyanins also play an important role in plant physiology, including protecting against UV rays, attracting pollinators, and serving as a defense mechanism against germs. diseases and herbivores [ 12 ]. Additionally, they are believed to contribute to human health benefits through their antioxidant and anti-inflammatory properties, potentially reducing the risk of chronic diseases [ 6 , 13 , 14 , 15 ].…”