Abstract
Anthocyanins are a class of water-soluble flavonoids widely present in fruits and vegetables. Dietary sources of anthocyanins include red and purple berries, grapes, apples, plums, cabbage, or foods containing high levels of natural colorants. Cyanidin, delphinidin, malvidin, peonidin, petunidin, and pelargonidin are the six common anthocyanidins. Following consumption, anthocyanin, absorption occurs along the gastrointestinal tract, the distal lower bowel being the place where most of the absorption and metabolism occurs. In the intestine, anthocyanins first undergo extensive microbial catabolism followed by absorption and human phase II metabolism. This produces hybrid microbial–human metabolites which are absorbed and subsequently increase the bioavailability of anthocyanins. Health benefits of anthocyanins have been widely described, especially in the prevention of diseases associated with oxidative stress, such as cardiovascular and neurodegenerative diseases. Furthermore, recent evidence suggests that health-promoting effects attributed to anthocyanins may also be related to modulation of gut microbiota. In this paper we attempt to provide a comprehensive view of the state-of-the-art literature on anthocyanins, summarizing recent findings on their chemistry, biosynthesis, nutritional value and on their effects on human health.
Highlights
Increased lifespan and a better quality of life have dramatically improved life expectancy of the world population
Values, anthocyanins are present as Intrinsic anthocyanidin and anthocyanin colors are related to their UV-visible spectral absorption, At basic conditions, all anthocyanins slightly stable
These results suggest that anthocyanins reduce the extent to which reactive oxygen species (ROS) facilitate the functioning of the PI3K/AKT pathway and, have a neuroprotection effect by preventing apoptosis
Summary
Increased lifespan and a better quality of life have dramatically improved life expectancy of the world population. Wide availability of hypercaloric foods and the increase in consumption of processed foodstuff, in the western countries, has led to the epidemic of chronic non communicable diseases such as cardiovascular, metabolic, and neurodegenerative diseases In this perspective, the consumption of fresh foods containing non-nutrient bioactive compounds should be promoted, as they provide health protection at many different levels. Animal and human studies have evaluated the biological and pharmacological potential of these molecules and demonstrated that they possess the capacity to counteract oxidative stress, to act as antimicrobial substances, and to counteract the onset and progression of numerous non-communicable diseases such as neurodegenerative, cardiovascular, metabolic diseases and cancer [6] They are well known because they protect visual function along with vitamin A and carotenes [8]. We make an attempt to review the most recent literature on the chemistry and biochemistry of these very interesting and potentially helpful pigments
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