Purified Anthocyanin Supplementation Reduces Dyslipidemia, Enhances Antioxidant Capacity, and Prevents Insulin Resistance in Diabetic Patients1–3

Li, Dan; Zhang, Yuhua; Liu, Yan; Sun, Ruifang; Xia, Min

doi:10.3945/jn.114.205674

Cited by 261 publications

(213 citation statements)

References 51 publications

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“…In a clinical trial of 24 weeks involving 58 diabetic patients, the subjects in the anthocyanin group consumed two anthocyanin capsules (160 mg anthocyanins) twice daily purified from bilberry and blackcurrant [86]. The results show that anthocyanin group had a significantly lower fasting plasma glucose and insulin resistance index, as well as significantly elevated serum adiponectin and β-hydroxybutyrate concentrations compared to the placebo supplementation.…”

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

1,741

1,156

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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

1,741

1,156

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“…A recent study of Chinese patients with T2DM reported that 24-week supplementation with 160 mg/day anthocyanins from bilberries and blackcurrants lowered fasting plasma glucose and HOMA-IR [40]. Furthermore, Novotny et al [15] noted in an 8 week intervention with overweight, older adults that low calorie cranberry juice (240 mL/ day) reduced fasting glucose and improved HOMA-IR in individuals with a high baseline value.…”

Section: Glucoregulationmentioning

confidence: 99%

Chronic consumption of a low calorie, high polyphenol cranberry beverage attenuates inflammation and improves glucoregulation and HDL cholesterol in healthy overweight humans: a randomized controlled trial

et al. 2018

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Purpose We studied the health benefits of low calorie cranberry beverage consumption on glucoregulation, oxidative damage, inflammation, and lipid metabolism in overweight but otherwise healthy humans. Methods 78 overweight or obese men and women (30-70 years; BMI 27-35 kg/m 2 ) with abdominal adiposity (waist: hip > 0.8 for women and > 0.9 for men; waist: height ≥ 0.5) consumed 450 mL placebo or low calorie, high polyphenol cranberry extract beverage (CEB) daily for 8 week in a randomized, double-blind, placebo-controlled, parallel design trial. Blood and urine samples were collected after overnight fast at baseline and after 8 weeks of daily beverage consumption. Blood and urine samples were also collected during 3 oral glucose tolerance test (OGTT) challenges: (1) pre-intervention without the test beverages, (2) following a single dose of placebo or CEB at baseline (week 0), and (3) following a single dose of placebo or CEB at 8 week. Results Compared to placebo, a single CEB dose at baseline lowered endothelin-1 and elevated nitric oxide and the reduced:oxidized glutathione ratio (P < 0.05). Interferon-γ was elevated (P < 0.05) after a single CEB dose at baseline; however, after 8 week of CEB intervention, fasting C-reactive protein was lower (P < 0.05). CEB consumption for 8 week also reduced serum insulin and increased HDL cholesterol compared to placebo (P < 0.05). Conclusions An acute dose of low calorie, high polyphenol cranberry beverage improved antioxidant status, while 8 week daily consumption reduced cardiovascular disease risk factors by improving glucoregulation, downregulating inflammatory biomarkers, and increasing HDL cholesterol.

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“…Também há ativação de NADPHoxidases, culminando na produção de espécies reativas de oxigênio, que por sua vez, aumentam a formação de produtos avançados de glicação. Neste contexto haverá ativação de fator nuclear-kappa B que ativa a transcrição de citocinas pró-inflamatórias, como a IL-6 e o peptídeo-1 quimiotático de monócitos, intensificando a resposta inflamatória [20,[24][25].…”

Section: /7unclassified

“…Esta é uma das razões pelas quais há níveis anormais de lipídeos na resistência à insulina. Elevados níveis de lipoproteína de baixa densidade ligada ao colesterol (LDL-c) e baixos níveis de HDL-c, além de aumentos nos níveis de proteína C reativa, também se relacionam com os radicais livres em diferentes estudos [29][30][31][32][33].…”

Section: /7unclassified

Aspectos oxidativos da síndrome metabólica e aterosclerose

Barbalho¹,

Quesada²,

Goulart³

et al. 2015

Sci Med

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Este artigo está licenciado sob forma de uma licença Creative Commons Atribuição 4.0 Internacional, que permite uso irrestrito, distribuição e reprodução em qualquer meio, desde que a publicação original seja corretamente citada. http://creativecommons.org/licenses/by/4.0/deed.pt_BR Aspectos oxidativos da síndrome metabólica e aterosclerose ABStRActAims: To review the literature on the current aspects of oxidative stress and its role in metabolic syndrome and in atherosclerosis. Methods:The study was performed in April and May 2015 and the following databases were used: PubMed, SciELO, and LILACS, including articles published from 2011 onwards. The following keywords were used: oxidative stress and atherosclerosis or oxidative stress and metabolic syndrome. Meta-analyses and clinical trials with a large sample size were preferred. Results: A total of 3,934 articles were available in the databases (PubMed 3,292; SciELO 588; and LILACS 54). Fifty-three articles were included in the review after eliminating double references and using the inclusion criteria. Conclusions: Biochemical and anthropometric findings characteristic of the metabolic syndrome are related to inflammatory processes and to oxidative stress which, in turn, are closely related to atherosclerosis. A better understanding of how the conditions that underlie metabolic syndrome predispose to oxidative stress may significantly contribute to the treatment of patients with cardiovascular disease in the future.KEY WORDS: metabolic syndrome x; oxidative stress; atherosclerosis.

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Purified Anthocyanin Supplementation Reduces Dyslipidemia, Enhances Antioxidant Capacity, and Prevents Insulin Resistance in Diabetic Patients1–3

Abstract: These findings demonstrate that anthocyanin supplementation exerts beneficial metabolic effects in subjects with type 2 diabetes by improving dyslipidemia, enhancing antioxidant capacity, and preventing insulin resistance. This trial was registered at www.clinicaltrials.gov as NCT02317211.

Cited by 261 publications

References 51 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

Chronic consumption of a low calorie, high polyphenol cranberry beverage attenuates inflammation and improves glucoregulation and HDL cholesterol in healthy overweight humans: a randomized controlled trial

Aspectos oxidativos da síndrome metabólica e aterosclerose

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