Abstract
Anthocyanins are dietary flavonoids commonly consumed in the diet, which have been suggested to have a preventative effect on cardiovascular disease (CVD) development among epidemiological studies. We systematically reviewed randomized controlled trials (RCTs) testing the effects of purified anthocyanins and anthocyanin-rich extracts on markers of CVD (triglycerides, total cholesterol, low-density lipoprotein (LDL) cholesterol, high-density lipoprotein (HDL) cholesterol, and blood pressure) in both healthy and diseased populations. Eligible studies included RCTs of adults published in English. We searched PubMed, Web of Science Core Collection, and BIOSIS Previews for relevant articles from inception until 1 July 2014. Twelve RCTs representing 10 studies were included in this review. Supplementation with anthocyanins significantly improved LDL cholesterol among diseased individuals or those with elevated biomarkers. Supplementation did not significantly affect other markers of CVD in either healthy individuals or those with elevated markers. No adverse effects of anthocyanins were reported across studies at levels up to 640 mg/day. Limitations of trials in the qualitative analyses include short trial duration and large variability in the dose administered within the trials. Longer-duration trials assessing dose response are needed to adequately determine whether an effect of supplementation exists.
Highlights
IntroductionThere has been increased interest in lifestyle and dietary interventions to reduce Cardiovascular disease (CVD) risk
Cardiovascular disease (CVD) is the number one cause of death worldwide, according to theWorld Health Organization (WHO)
We identified 12 articles [14–24,26] describing 10 studies that assessed the effect of purified anthocyanins or anthocyanin-rich extracts on LDL, HDL, total cholesterol, triglycerides, or blood pressure (Figure 1)
Summary
There has been increased interest in lifestyle and dietary interventions to reduce CVD risk. Research has shown that individuals who adhere to US national guidelines for a healthful diet [2] and physical activity [3] have lower cardiovascular morbidity and mortality than those who do not adhere to these guidelines. Higher fruit and vegetable consumption has been suggested to be inversely associated with a decreased risk of CVD [2]. Berry consumption has recently been reviewed and has shown to be an essential fruit group in a heart-healthy diet [4]. This may be due in part to the abundance and variety of dietary bioactive components present in plant foods
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