Oxygen Radical Absorbing Capacity of Anthocyanins

Wang, Hong; Cao, Guohua; Prior, Ronald L.

doi:10.1021/jf960421t

Cited by 1,224 publications

(869 citation statements)

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“…As reported in the literature [105], anthocyanin chalcones and quinoidal bases with a double bond conjugated to the keto group are efficient antioxidants in scavenging free radicals. Also, the glycosylated B-ring structure of anthocyanin contributes to the high antioxidant activity, where ortho-hydroxylation and methoxylation substantially increase the antioxidant activity [106]. …”

Section: Nutraceutical and Pharmaceutical Effects Of Anthocyaninsmentioning

confidence: 99%

Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits

Khoo

Azlan

Tang

et al. 2017

Food & Nutrition Research

1,750

1,157

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Anthocyanins are colored water-soluble pigments belonging to the phenolic group. The pigments are in glycosylated forms. Anthocyanins responsible for the colors, red, purple, and blue, are in fruits and vegetables. Berries, currants, grapes, and some tropical fruits have high anthocyanins content. Red to purplish blue-colored leafy vegetables, grains, roots, and tubers are the edible vegetables that contain a high level of anthocyanins. Among the anthocyanin pigments, cyanidin-3-glucoside is the major anthocyanin found in most of the plants. The colored anthocyanin pigments have been traditionally used as a natural food colorant. The color and stability of these pigments are influenced by pH, light, temperature, and structure. In acidic condition, anthocyanins appear as red but turn blue when the pH increases. Chromatography has been largely applied in extraction, separation, and quantification of anthocyanins. Besides the use of anthocyanidins and anthocyanins as natural dyes, these colored pigments are potential pharmaceutical ingredients that give various beneficial health effects. Scientific studies, such as cell culture studies, animal models, and human clinical trials, show that anthocyanidins and anthocyanins possess antioxidative and antimicrobial activities, improve visual and neurological health, and protect against various non-communicable diseases. These studies confer the health effects of anthocyanidins and anthocyanins, which are due to their potent antioxidant properties. Different mechanisms and pathways are involved in the protective effects, including free-radical scavenging pathway, cyclooxygenase pathway, mitogen-activated protein kinase pathway, and inflammatory cytokines signaling. Therefore, this review focuses on the role of anthocyanidins and anthocyanins as natural food colorants and their nutraceutical properties for health. Abbreviations: CVD: Cardiovascular disease VEGF: Vascular endothelial growth factor

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Section: Nutraceutical and Pharmaceutical Effects Of Anthocyaninsmentioning

confidence: 99%

Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits

Khoo

Azlan

Tang

et al. 2017

Food & Nutrition Research

1,750

1,157

View full text Add to dashboard Cite

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“…This is partly due to their anti-inflammatory properties (González-Gallego et al 2010;Landberg et al 2011;Rotelli et al 2003), antioxidant and free radical scavenging activities (García-Alonso et al 2009;Gray and DeWitt 1999;Kahkonen and Heinonen 2003;Matsumoto et al 2002;Tsuda et al 1994;Wang et al 1997), peroxidation inhibition (Tsuda et al 1996), and estrogenic/anti-estrogenic activity (Cassidy et al 2003). It has been largely proven that the beneficial potential of polyphenols as part of a healthy diet cannot be only explained by their antioxidant characteristics (Virgili and Marino 2008).…”

Section: Introductionmentioning

confidence: 99%

Potential anti-inflammatory, anti-adhesive, anti/estrogenic, and angiotensin-converting enzyme inhibitory activities of anthocyanins and their gut metabolites

et al. 2012

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Epidemiological studies have indicated a positive association between the intake of foods rich in anthocyanins and the protection against cardiovascular diseases. Some authors have shown that anthocyanins are degraded by the gut microflora giving rise to the formation of other breakdown metabolites, which could also contribute to anthocyanin health effects. The objective of this study was to evaluate the effects of anthocyanins and their breakdown metabolites, protocatechuic, syringic, gallic, and vanillic acids, on different parameters involved in atherosclerosis, including inflammation, cell adhesion, chemotaxis, endothelial function, estrogenic/anti-estrogenic activity, and angiotensin-converting enzyme (ACE) inhibitory activity. From the assayed metabolites, only protocatechuic acid exhibited a slight inhibitory effect on NO production and TNF-a secretion in LPS-INF-c-induced macrophages. Gallic acid caused a decrease in the secretion of MCP-1, ICAM-1, and VCAM-1 in endothelial cells. All anthocyanins showed an ACE-inhibitory activity. Delphinidin-3-glucoside, pelargonidin-3-glucoside, and gallic acid showed affinity for ERb and pelargonidin and peonidin-3-glucosides for ERa. The current data suggest that anthocyanins and their breakdown metabolites may partly provide a protective effect against atherosclerosis that is multi-causal and involves different biochemical pathways. However, the concentrations of anthocyanins and their metabolites, as used in the present cell culture and in vitro assays mediating anti-inflammatory, anti-adhesive, antiestrogenic, and angiotensin-converting enzyme inhibitory activities, were often manifold higher than those physiologically achievable.

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“…The interest in anthocyanins, whose main qualities are an attractive bright colour, water solubility, and their easy incorporation into aqueous systems, has recently increased due to their beneficial health effects (Wang, Cao, & Prior, 1997;Zafra-Stone et al, 2007). Major phenolics in sweet cherries are anthocyanins, especially in dark-coloured sweet cherries (Gao & Mazza, 1995;Macheix, Fleuriet, & Billot, 1990).…”

Section: Introductionmentioning

confidence: 99%

Simultaneous determination of anthocyanins, coumarins and phenolic acids in fruits, kernels and liqueur of Prunus mahaleb L

2012

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a b s t r a c tIn the fresh tissues of Prunus mahaleb L., three classes of phenolics were characterised: phenolic acid derivatives (main compound being o-coumaric acid glucoside), quercetin glycosides, and anthocyanins (cyanidin 3,5-diglucoside, cyanidin 3-sambubioside, cyanidin 3-xylosyl-rutinoside and cyanidin 3-rutinoside). Coumarin was also identified. The kernels showed a high content of coumarin (0.87 mg g À1 ) which is the main class of metabolites in this sample, but present in pitted berries as well (0.63 mg g À1 ).Flavonoids are mainly concentrated in the skin and pulp (0.55 mg g À1 ). In 'Mirinello di Torremaggiore' liqueur, produced from P. mahaleb L. in accordance with traditional procedures, anthocyanins make up 16.5%, phenolic acids 43.3%, coumarin 36.2% and flavonoids 4% of total compounds. Anthocyanins are the main class in solid residues from liqueur production (70%). These findings point out that solid residues of P. mahaleb can be considered an interesting and innovative source of appreciable amounts of cyanidin glycosides (3.3 mg g À1 ).

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Oxygen Radical Absorbing Capacity of Anthocyanins

Cited by 1,224 publications

References 50 publications

Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits

Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits

Potential anti-inflammatory, anti-adhesive, anti/estrogenic, and angiotensin-converting enzyme inhibitory activities of anthocyanins and their gut metabolites

Simultaneous determination of anthocyanins, coumarins and phenolic acids in fruits, kernels and liqueur of Prunus mahaleb L

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