Antioxidative Effects of Subtropical Fruits Rich in Anthocyanins

Abstract

It has been suggested that anthocyanins are promising dietary compounds that have an important role in human health. They are the largest group of water-soluble pigments in plants, and are responsible for the red, purple, and blue hues evident in fruits, vegetables, flowers, and grains. Anthocyanins are members of the flavonoid group of phytochemicals, a group predominant in fruits and vegetables, especially in berries. Recent research has raised awareness of the importance of anthocyanins in the diet. Apart from their well-known potential for practical applications as natural colorants, anthocyanins show antioxidant activity and a wide variety of health-promoting properties for human health. As natural compounds in vegetables, fruits, and red wines, anthocyanins are estimated to be widely consumed by humans. Interest in anthocyanin-rich foods and extracts has intensified recently because of their possible health benefits. Anthocyanins have been shown to be potent antioxidants as well as anti-diabetic and anti-carcinogenic and having ocular effects, among others. Findings of their beneficial health effects support their role as natural food colorants, functional foods, and dietary supplements. This chapter summarizes our knowledge on their bioavailability, antioxidant activity, and bioassay techniques.