Consumption Of Anthocyanins Research Articles

Aronia-derived anthocyanins and metabolites ameliorate TNFα-induced disruption of myogenic differentiation in satellite cells

This study investigates the effects of Aronia berries, their primary anthocyanins and other second metabolites—mimicking dietary anthocyanin consumption—on enhancing muscular myogenesis under chronic inflammation. Murine muscle satellite cells (MuSCs) were cultured ex vivo, allowing for expansion and differentiation into myotubes. Myogenic differentiation was disrupted by TNFα at both early and terminal stages, with treatment using Aronia berries applied at physiologically relevant concentrations alongside TNFα. The results demonstrated that Aronia berries treatments, particularly phenolic metabolites, significantly stimulated the proliferative capacity of MuSCs. Furthermore, Aronia berries treatment enhanced early-stage myogenesis, marked by increased MymX and MyoG expression and nascent myotube formation, with metabolites showing the most pronounced effects. Aronia berry powder and individual anthocyanins exerted milder regulatory effects. Similar trends were observed during terminal differentiation, where Aronia berries treatment promoted myotube growth and inhibited TNFα-induced inflammatory atrophic ubiquitin-conjugating activity. Additionally, the secondary metabolites of Aronia berries significantly prevented muscle-specific ubiquitination in the dexamethasone-induced atrophy model. Overall, the treatment with Aronia berries enhanced myogenesis in a cellular model of chronic muscular inflammation, with Aronia-derived metabolites showing the strongest response, likely through TLR4/NF-κB modulation. In this case, enhanced regeneration capacity and anti-atrophy potential were associated with TLR4/NF-κB modulation.

Assessing the effect of anthocyanins through diet and supplementation on cognitive function in older adults at risk for dementia: protocol for a randomised controlled trial

IntroductionPromising evidence is emerging for the procognitive, anti-inflammatory and neuroprotective properties of dietary flavonoids, particularly anthocyanins that provide red, purple and blue plant pigments.Methods and analysisThe ‘Food for Thought’ study...

Dietary Anthocyanins Mitigate High-Fat Diet-Induced Hippocampal Inflammation in Mice

BackgroundObesity and consumption of high-fat diets (HFD) are associated with intestinal permeabilization and increased paracellular transport of endotoxins, which can promote neuroinflammation. Inflammation can affect the hypothalamic pituitary adrenal (HPA) axis, which controls responses to stress and downregulates the brain-derived neurotrophic factor (BDNF), which can promote anxiety and depression, conditions frequently found in obesity. We previously showed that consumption of anthocyanins (AC) mitigate HFD-induced insulin resistance, intestinal permeability, and inflammation. ObjectivesThis study investigated if a dietary supplementation with a cyanidin- and delphinidin-rich extract (CDRE) could counteract HFD/obesity-induced hippocampal inflammation in mice. MethodsC57BL/6J male mice were fed for 14 wk on one of the following diets: 1) a control diet containing 10% total calories from fat (C), 2) a control diet supplemented with 40 mg AC/kg body weight (BW) (CAC), 3) a HFD containing 60% total calories from fat (lard) (HF), or 4) the HFD supplemented with 2, 20, or 40 mg AC/kg BW (HFA2, HFA20, and HFA40, respectively). In plasma and in the hippocampus, parameters of neuroinflammation and the underlying cause (endotoxemia) and consequences (alterations to the HPA and BDNF downregulation) were measured. ResultsConsumption of the HFD caused endotoxemia. Accordingly, hippocampal Tlr4 mRNA levels were 110% higher in the HF group, which were both prevented by CDRE supplementation. Consumption of the HFD also caused: 1) microgliosis and increased expression of genes involved in neuroinflammation, that is, Iba-1, Nox4, Tnfα, and Il-1β, 2) alterations of HPA axis regulation, that is, with low expression of mineralocorticoid (MR) and glucocorticoid (GR) receptors; and 3) decreased Bdnf expression. Supplementation of HFD-fed mice with CDRE mitigated neuroinflammation, microgliosis, and MR and BDNF decreases. ConclusionsCDRE supplementation mitigates the negative effects associated with HFD consumption and obesity in mouse hippocampus, in part by decreasing inflammation, improving glucocorticoid metabolism, and upregulating BDNF.

Anthocyanins as natural bioactives with anti-hypertensive and atherosclerotic potential: Health benefits and recent advances

BackgroundHypertension is a highly prevalent chronic metabolic illness affecting individuals of all age groups. Furthermore, it is a significant risk factor for the development of atherosclerosis (AS), as a correlation between hypertension and AS has been observed. However, the effective treatments for either of these disorders appear to be uncommon. MethodsA systematic search of articles published in PubMed, Web of Science, ScienceDirect, Scopus, and Google Scholar databases over the last decade was performed using the following keywords: hypertension, AS, anthocyanins, antioxidants, gut microbes, health benefits, and bioactivity. ResultsThe available research indicates that anthocyanin consumption can achieve antioxidant effects by inducing the activation of intracellular nuclear factor erythroid 2-related factor (Nrf2) and the expression of antioxidant genes. Moreover, previous reports showed that anthocyanins can enhance the human body's ability to fight against inflammation and cancer through the inhibition of inflammatory factors and the regulation of related signaling pathways. They can also protect the blood vessels and nervous system by regulating the production and function of endothelial nitric oxide synthase (eNOS). Gut microorganisms play an important role in various chronic diseases. Our research has also investigated the role of anthocyanins in the metabolism of the gut microbiota, leading to significant breakthroughs. This study not only presents a unique strategy for reducing the risk of cardiovascular diseases (CVDs) without the need for medicine but also provides insights into the development and utilization of intestinal probiotic dietary supplements. ConclusionIn this review, different in vitro and in vivo studies have shown that anthocyanins slow down the onset and progression of hypertension and AS through different mechanisms. In addition, gut microbial metabolites also play a crucial role in diseases through the gut-liver axis.

Cerebral perfusion is not altered after 24 weeks of daily anthocyanin consumption in a population population of individuals at increased risk for dementia

AbstractBackgroundPreliminary research suggests that anthocyanin‐consumption may improve memory, with a positive influence on the blood vessels as a possible contributing factor to these effects (1). We investigate the potential of long‐term consumption of anthocyanins to improve regional cerebral perfusion in a population of individuals at increased risk for dementia.MethodFrom 2018 to 2020 we performed a 24‐week randomised, doubleblind, placebo‐controlled study on 87 cognitively healthy, defined by Mini‐Mental State Exam (MMSE) and clinical dementia rating (CDR) (2. Anthocyanins were given in Medox® capsules that contained 80 mg natural purified anthocyanins, and the dosage was 4 capsules daily (i.e., 320mg/d of anthocyanins). Cerebral perfusion was measured non‐invasively with ASL‐MRI at baseline and after 24 weeks of daily anthocyanin‐consumption. The MRI‐scans analyzed using the FMRIB Software Library (FSL v 6.0.1; Analysis Group, Oxford, UK).ResultThe mean age in the anthocyanins group was 69.8 (± 5.5) years and the placebo group was 69.1 (± 6.0) years. When corrected for FWER, the anthocyanin > placebo analysis did not reveal any significant increased regional cerebral perfusion. There were no clusters found. When extracting maximum intensity, the lowest p‐value present was 0.839. When corrected for FWER, the placebo > anthocyanin analysis did not reveal any significant increased regional cerebral perfusion. The lowest p‐value present was 0.889 located in the right temporal pole.ConclusionOur results show no significant differences in cerebral perfusion found between the control and experimental group after 24 weeks. The data does not provide evidence for, in a population of older adults with risk of developing dementia, a daily dose of 320 mg anthocyanin ingested over a period of 24 weeks to affect cerebral perfusion to a level measureable by ASL‐MRI. • Kent K, Charlton K, Roodenrys S, Batterham M, Potter J, Traynor V, et al. Consumption of anthocyanin‐rich cherry juice for 12 weeks improves memory and cognition 23 in older adults with mild‐to‐moderate dementia. Eur J Nutr. 2017;56(1):333‐41. • Khalifa K, Bergland AK, Soennesyn H, Oppedal K, Oesterhus R, Dalen I, et al. Effects of Purified Anthocyanins in People at Risk for Dementia: Study Protocol for a Phase II Randomized Controlled Trial. Front Neurol. 2020;11:916.

Cerebral perfusion is not altered after 24 weeks of daily anthocyanin consumption in a population population of individuals at increased risk for dementia

AbstractBackgroundPreliminary research suggests that anthocyanin‐consumption may improve memory, with a positive influence on the blood vessels as a possible contributing factor to these effects (1). We investigate the potential of long‐term consumption of anthocyanins to improve regional cerebral perfusion in a population of individuals at increased risk for dementia.MethodFrom 2018 to 2020 we performed a 24‐week randomised, doubleblind, placebo‐controlled study on 87 cognitively healthy, defined by Mini‐Mental State Exam (MMSE) and clinical dementia rating (CDR) (2. Anthocyanins were given in Medox® capsules that contained 80 mg natural purified anthocyanins, and the dosage was 4 capsules daily (i.e., 320mg/d of anthocyanins). Cerebral perfusion was measured non‐invasively with ASL‐MRI at baseline and after 24 weeks of daily anthocyanin‐consumption. The MRI‐scans analyzed using the FMRIB Software Library (FSL v 6.0.1; Analysis Group, Oxford, UK).ResultThe mean age in the anthocyanins group was 69.8 (± 5.5) years and the placebo group was 69.1 (± 6.0) years. When corrected for FWER, the anthocyanin > placebo analysis did not reveal any significant increased regional cerebral perfusion. There were no clusters found. When extracting maximum intensity, the lowest p‐value present was 0.839. When corrected for FWER, the placebo > anthocyanin analysis did not reveal any significant increased regional cerebral perfusion. The lowest p‐value present was 0.889 located in the right temporal pole.ConclusionOur results show no significant differences in cerebral perfusion found between the control and experimental group after 24 weeks. The data does not provide evidence for, in a population of older adults with risk of developing dementia, a daily dose of 320 mg anthocyanin ingested over a period of 24 weeks to affect cerebral perfusion to a level measureable by ASL‐MRI.1. Kent K, Charlton K, Roodenrys S, Batterham M, Potter J, Traynor V, et al. Consumption of anthocyanin‐rich cherry juice for 12 weeks improves memory and cognition 23 in older adults with mild‐to‐moderate dementia. Eur J Nutr. 2017;56(1):333‐41.2. Khalifa K, Bergland AK, Soennesyn H, Oppedal K, Oesterhus R, Dalen I, et al. Effects of Purified Anthocyanins in People at Risk for Dementia: Study Protocol for a Phase II Randomized Controlled Trial. Front Neurol. 2020;11:916.

Anthocyanin Accumulation in Berry Fruits and Their Antimicrobial and Antiviral Properties: An Overview

Because of the recent global crises and lifestyle trends, anthocyanin-rich fruits are receiving more attention due to their medicinal qualities. Many studies have concluded that higher anthocyanin consumption tends to correlate with health benefits. Furthermore, research has shown great promise for anthocyanin application in treating fever and neurodegenerative processes. Once the industrial application difficulties are solved, anthocyanins might prove to be a crucial component in helping to treat the diseases that are becoming more common—viral infections and illnesses associated with aging. Fruit extracts that contain large quantities of anthocyanins have antimicrobial and antiviral (against SARS-CoV-2 virus) properties. Most of the synthesized anthocyanins in the fruit-bearing fruits are stored in the fruits. The aim of this review article is to indicate the fruit species that have the most potential for anthocyanin extraction from fruits, to overview the antimicrobial and antiviral capabilities of anthocyanin and the main sample preparation and extraction methods that preserve polyphenolic compounds and reduce the time expenditure.

Does anthocyanins consumption affect weight and body composition? A systematic review and meta-analysis of randomized controlled trials.

Anthocyanins (ACNs) are water-soluble plant pigments belong to flavonoids with beneficial effects on health and disease prevention. Some studies have examined the effect of ACNs on anthropometric and body composition indices, but the findings were inconsistent. This systematic review and meta-analysis aimed to investigate the effect of ACNs and sources rich in anthocyanins on body mass index (BMI), body weight (BW), waist circumference (WC), hip circumference (HC), waist-hip ratio (WHR), percentage of fat mass (PFM) and fat free mass (FFM). PubMed, Web of Science, Scopus, and Google Scholar were searched with no limitation until May 2021 to find relevant randomized controlled clinical trials (RCT). The risk of bias was assessed utilizing Cochrane collaboration's tool. Weighted mean differences (WMD) and 95% confidence intervals (CIs) were obtained using a random effects model. A total of 31 RCTs (with 0.77-640mg/day of ACNs supplementation for 28-90days) with 1438 participants were included. No significant effect was found in BMI, WC, HC, WHR, PFM and FFM after ACNs consumption. The results showed that ACNs did not significantly affect anthropometric and body composition parameters. Further high-quality RCTs are required to validate these findings.

Anthocyanins in Plant Food: Current Status, Genetic Modification, and Future Perspectives.

Anthocyanins are naturally occurring polyphenolic pigments that give food varied colors. Because of their high antioxidant activities, the consumption of anthocyanins has been associated with the benefit of preventing various chronic diseases. However, due to natural evolution or human selection, anthocyanins are found only in certain species. Additionally, the insufficient levels of anthocyanins in the most common foods also limit the optimal benefits. To solve this problem, considerable work has been done on germplasm improvement of common species using novel gene editing or transgenic techniques. This review summarized the recent advances in the molecular mechanism of anthocyanin biosynthesis and focused on the progress in using the CRISPR/Cas gene editing or multigene overexpression methods to improve plant food anthocyanins content. In response to the concerns of genome modified food, the future trends in developing anthocyanin-enriched plant food by using novel transgene or marker-free genome modified technologies are discussed. We hope to provide new insights and ideas for better using natural products like anthocyanins to promote human health.

Anthocyanin and Lycopene Contents Do Not Affect β-Carotene Bioefficacy from Multicolored Carrots (Daucus carota L.) in Male Mongolian Gerbils

BackgroundAnthocyanins and carotenoids are phytochemicals that may benefit health through provitamin A carotenoid (PAC), antioxidant, and anti-inflammatory activities. These bioactives may mitigate chronic diseases. Consumption of multiple phytochemicals may impact bioactivity in synergistic or antagonistic manners. ObjectivesTwo studies in weanling male Mongolian gerbils assessed the relative bioefficacy of β-carotene equivalents (BCEs) to vitamin A (VA) with simultaneous consumption of the non-PAC lycopene or anthocyanins from multicolored carrots. MethodsAfter 3-wk VA depletion, 5–6 gerbils were killed as baseline groups. The remaining gerbils were divided into 4 carrot treatment groups; the positive control group received retinyl acetate and the negative control group was given vehicle soybean oil (n = 10/group; n = 60/study). In the lycopene study, gerbils consumed feed varying in lycopene sourced from red carrots. In the anthocyanin study, gerbils consumed feed varying in anthocyanin content sourced from purple-red carrots, and positive controls received lycopene. Treatment feeds had equalized BCEs: 5.59 ± 0.96 μg/g (lycopene study) and 7.02 ± 0.39 μg/g (anthocyanin study). Controls consumed feeds without pigments. Serum, liver, and lung samples were analyzed for retinol and carotenoid concentrations using HPLC. Data were analyzed by ANOVA and Tukey’s studentized range test. ResultsIn the lycopene study, liver VA did not differ between groups (0.11 ± 0.07 μmol/g) indicating no effect of varying lycopene content. In the anthocyanin study, liver VA concentrations in the medium-to-high (0.22 ± 0.14 μmol/g) and medium-to-low anthocyanin (0.25 ± 0.07 μmol/g) groups were higher than the negative control (0.11 ± 0.07 μmol/g) (P < 0.05). All treatment groups maintained baseline VA concentrations (0.23 ± 0.06 μmol/g). Combining studies, serum retinol had 12% sensitivity to predict VA deficiency, defined as 0.7 μmol/L. ConclusionsThese gerbil studies suggested that simultaneous consumption of carotenoids and anthocyanins does not impact relative BCE bioefficacy. Breeding carrots for enhanced pigments to improve dietary intake should continue.

The Effects of Anthocyanins in the Treatment of Metabolic Syndrome: A Systematic Review

The present study aimed to review studies on anthocyanin consumption and its benefits in three of the parameters of the metabolic syndrome, namely total cholesterol, insulin resistance and blood pressure control. The articles were selected from the SCIELO, PubMed and Science Direct databases. The descriptors that were used in English are anthocyanin, metabolic syndrome, benefits, treatment and based on these descriptors, the following word combinations were investigated: benefits of anthocyanins in metabolic syndrime, treatment of metabolic syndrome with anthocyanins. Selected 9 studies found within the parameters sought, results were obtained in 8 articles demonstrating that anthocyanins can help reduce total cholesterol, 5 proving that beneficial actions occur in decreasing insulin resistance and 6 articles emphasized that ANTs can have effects positive regarding the decrease in blood pressure. It is common to find individuals with at least 1 of the parameters of the metabolic syndrome, the articles found show that it is possible to control and improve some of these parameters through the consumption of antioxidants such as ANTs, however there is a lack of studies relating the benefit of consumption of these antioxidants in these factors of aggravating risk for future cardiovascular problems.

Anthocyanin intake is associated with improved memory in older adults with mild cognitive impairment

Research on the role of dietary anthocyanins in preventing cognitive decline in older adults shows promise. This study investigated the association between usual anthocyanin intake and indices of memory and cognition in 40 older adults diagnosed with mild cognitive impairment that were recruited to a randomized clinical trial. It was hypothesized that daily anthocyanin intake would be similar to healthy older adults and that higher anthocyanin intake would be associated with better cognitive performance. Cognitive performance was assessed using a battery of tests including the Rey Auditory Verbal Learning Test (RAVLT). Dietary intake was assessed through 3-day food records and anthocyanin intake was quantified using the PhenolExplorer food composition database. Multivariate linear regression compared differences in cognitive performance between higher (>10 mg/d) and lower consumers (<10 mg/d). Overall, participants had low median intake of anthocyanins (5.3; interquartile range [IQR], 32.1 mg/d), with the lower consumer group eating negligible anthocyanins (median, 0.13; IQR, 1.5 mg/d), and the higher consumer group eating above the national average (median, 35.5; IQR, 71.5 mg/d). On the RAVLT, the higher anthocyanin consumer group recalled a greater number of words after a short delay and a distracter task (B, 2.07; standard error [SE], 0.93; 95% confidence interval [CI], 0.18-3.96; P = .03) and longer delay of 20 minutes (B, 2.68; SE, 1.11; 95% CI, 0.43-4.94; P = .02); and forgot less words after a long delay of 20 minutes (B, –2.63; SE, 0.63; 95% CI, –3.90 to –1.35; P< .001). Further investigation of the protective role of the usual consumption of dietary anthocyanins for memory and cognition in pathological and normal aging appears warranted.Trial registration: This cross-sectional study uses baseline data from a randomized controlled trial registered with the Australian New Zealand Clinical Trials Registry (ACTRN12618001184268).

Nanotechnology as a Tool to Mitigate the Effects of Intestinal Microbiota on Metabolization of Anthocyanins

Anthocyanins are an important group of phenolic compounds responsible for pigmentation in several plants. For humans, a regular intake is associated with a reduced risk of several diseases. However, molecular instability reduces the absorption and bioavailability of these compounds. Anthocyanins are degraded by external factors such as the presence of light, oxygen, temperature, and changes in pH ranges. In addition, the digestion process contributes to chemical degradation, mainly through the action of intestinal microbiota. The intestinal microbiota has a fundamental role in the biotransformation and metabolization of several dietary compounds, thus modifying the chemical structure, including anthocyanins. This biotransformation leads to low absorption of intact anthocyanins, and consequently, low bioavailability of these antioxidant compounds. Several studies have been conducted to seek alternatives to improve stability and protect against intestinal microbiota degradation. This comprehensive review aims to discuss the existing knowledge about the structure of anthocyanins while discussing human absorption, distribution, metabolism, and bioavailability after the oral consumption of anthocyanins. This review will highlight the use of nanotechnology systems to overcome anthocyanin biotransformation by the intestinal microbiota, pointing out the safety and effectiveness of nanostructures to maintain molecular stability.

Fruit-Derived Anthocyanins: Effects on Cycling-Induced Responses and Cycling Performance.

Previous evidence has shown that the consumption of fruit-derived anthocyanins may have exercise benefits. This review aimed to summarize the effects of fruit-derived anthocyanins on cycling-induced responses and cycling performance. Medline, Science Direct, Cochrane Library, and SPORTDiscus online databases were searched. Nineteen articles met the inclusion criteria. The fruit-derived anthocyanins used in these studies were from cherry (n = 6), blackcurrant (n = 8), pomegranate (n = 2), açai (n = 1), and juçara fruit (n = 2), and were offered in juice, pulp, powder, freeze-dried powder, and extract form. The supplementation time ranged from acute consumption to 20 days, and the amount of anthocyanins administered in the studies ranged from 18 to 552 mg/day. The studies addressed effects on oxidative stress (n = 5), inflammation (n = 4), muscle damage (n = 3), fatigue (n = 2), nitric oxide biomarkers (n = 2), vascular function (n = 2), muscle oxygenation (n = 2), performance (n = 14), substrate oxidation (n = 6), and cardiometabolic markers (n = 3). The potential ergogenic effect of anthocyanin supplementation on cycling-induced responses seems to be related to lower oxidative stress, inflammation, muscle damage, and fatigue, and increased production of nitric oxide, with subsequent improvements in vascular function and muscle oxygenation leading to improved performance. In addition, the observed increase in fat oxidation can direct nutritional strategies to change the use of substrate and improve performance.

Anthocyanins Promote Learning through Modulation of Synaptic Plasticity Related Proteins in an Animal Model of Ageing.

Anthocyanin-rich foods, such as berries, reportedly ameliorate age-related cognitive deficits in both animals and humans. Despite this, investigation into the mechanisms which underpin anthocyanin-mediated learning and memory benefits remains relatively limited. The present study investigates the effects of anthocyanin intake on a spatial working memory paradigm, assessed via the cross-maze apparatus, and relates behavioural test performance to underlying molecular mechanisms. Six-week supplementation with pure anthocyanins (2% w/w), administered throughout the learning phase of the task, improved both spatial and psychomotor performances in aged rats. Behavioural outputs were accompanied by changes in the expression profile of key proteins integral to synaptic function/maintenance, with upregulation of dystrophin, protein kinase B (PKB/Akt) and tyrosine hydroxylase, and downregulation of apoptotic proteins B-cell lymphoma-extra-large (Bcl-xL) and the phosphorylated rapidly accelerated fibrosarcoma (p-Raf). Separate immunoblot analysis supported these observations, indicating increased activation of extracellular signal-related kinase (ERK1), Akt Ser473, mammalian target of rapamycin (mTOR) Ser2448, activity-regulated cytoskeleton-associated protein (Arc/Arg 3.1) and brain-derived neurotrophic factor (BDNF) in response to anthocyanin treatment, whilst α-E-catenin, c-Jun N-terminal kinase (JNK1) and p38 protein levels decreased. Together, these findings suggest that purified anthocyanin consumption enhances spatial learning and motor coordination in aged animals and can be attributed to the modulation of key synaptic proteins, which support integrity and maintenance of synaptic function.

Pathway-based analysis of anthocyanin diversity in diploid potato.

Anthocyanin biosynthesis is one of the most studied pathways in plants due to the important ecological role played by these compounds and the potential health benefits of anthocyanin consumption. Given the interest in identifying new genetic factors underlying anthocyanin content we studied a diverse collection of diploid potatoes by combining a genome-wide association study and pathway-based analyses. By using an expanded SNP dataset, we identified candidate genes that had not been associated with anthocyanin variation in potatoes, namely a Myb transcription factor, a Leucoanthocyanidin dioxygenase gene and a vacuolar membrane protein. Importantly, a genomic region in chromosome 10 harbored the SNPs with strongest associations with anthocyanin content in GWAS. Some of these SNPs were associated with multiple anthocyanin compounds and therefore could underline the existence of pleiotropic genes or anthocyanin biosynthetic clusters. We identified multiple anthocyanin homologs in this genomic region, including four transcription factors and five enzymes that could be governing anthocyanin variation. For instance, a SNP linked to the phenylalanine ammonia-lyase gene, encoding the first enzyme in the phenylpropanoid biosynthetic pathway, was associated with all of the five anthocyanins measured. Finally, we combined a pathway analysis and GWAS of other agronomic traits to identify pathways related to anthocyanin biosynthesis in potatoes. We found that methionine metabolism and the production of sugars and hydroxycinnamic acids are genetically correlated to anthocyanin biosynthesis. The results contribute to the understanding of anthocyanins regulation in potatoes and can be used in future breeding programs focused on nutraceutical food.

Anthocyanin content in raspberry and elderberry: The impact of cooking and recipe composition

BackgroundAnthocyanins are known phytochemicals with beneficial properties for human health. The most important route of entry is by consumption of anthocyanins’ naturally rich food such as berries and red wine, in its natural form or as a part of recipes. The effect of cooking methods (boiling, steaming and baking) and recipe composition with two different berries, raspberry and elderberry, on the content of anthocyanins was investigated. Raspberries and elderberries were cooked either in a pan with water, in steam, or baked in the oven. Four recipes containing raspberries and elderberries were prepared: jam, crumble, muffin and mousse. Anthocyanin content was quantified by HPLC-DAD. ResultsGenerally, and compared to raw fruit, a reduction of anthocyanin content after cooking was observed, independently of the heating process. Elderberries were more prone to decrease anthocyanin content after cooking process. Nevertheless, about 70% of the anthocyanins were recovered from the fruit and the water used in the cooking process. Berry anthocyanins’ content decreased the most in jam, and in recipes with baking soda. As opposed to jam, their inclusion in mousse led to almost no decrease in anthocyanin content. ConclusionAll cooking methods tested led to a loss of the original anthocyanin content in berries but, in recipes without a thermal treatment, anthocyanin lost was minimal. These results support the incorporation of berries in cooking processes, particularly those that do not require heat, as a valid alternative to increase phytochemical consumption such as anthocyanins.

Chemopreventive effects of anthocyanins on colorectal and breast cancer: A review

The present review has analyzed the scientific literature, available in the PubMed and Scopus databases, in order to summarize the current state of diet anthocyanin research in breast cancer (BC) and colorectal cancer (CRC) animal models but also for up-to-date human studies. For CRC, 28 preclinical and 9 clinical studies were selected in line with our search query in science databases. In relation to BC, 14 preclinical and 5 clinical studies were selected. Remarkably, all the preclinical studies, to a greater or lesser degree, suggested a chemoprevention effect of anthocyanin in BC/CRC rodent models. These encouraging results from animal models are not extrapolated to the same degree to human studies where, from the similar theoretical daily doses of anthocyanins in these studies, the opposite results were reported. Nevertheless, it is worth mentioning that the anthocyanin doses in the human studies carried out recently are low if we consider the estimated exposure to anthocyanins issued by the European Food Safety Agency (EFSA) or extremely low if we consider with caution the human equivalent dose based on body surface area from the preclinical dosage regimes used.Therefore, although some clinical data has demonstrated an inverse relation between anthocyanin consumption and BC/CRC, this could, in fact, be more relevant if we increase the daily human anthocyanin dose (as observed in animal model dose-effect studies) while new toxicological data for this flavonoid subtype are brought to light.

Effects of Anthocyanins in Composite Meals on Cardiometabolic Outcomes-A Systematic Review of Randomized Controlled Feeding Trials.

Accumulating epidemiological evidence suggests that anthocyanin intake is associated with reduced risks of cardiometabolic disorders, highlighting the importance of incorporating the phytochemical in our diets. Numerous food-based intervention studies have examined, in controlled meal settings, the role of anthocyanin on cardiometabolic health; but their effects have not been systematically summarized. This study aims to systematically review and summarize the effects of anthocyanin consumption with composite meals on cardiometabolic health from randomized controlled feeding trials. A systematic literature search for relevant human nutritional intervention studies was performed using PubMed, Embase, Cochrane Library, CINAHL Plus with Full Text, and Scopus databases. The Cochrane Risk of Bias tool was used to assess the study quality. Eighteen articles involving 371 participants were included in this review. Consistent improvements from anthocyanin intake were found in glycemic, gastric inhibitory peptide (GIP), interleukin-6 (IL-6), and oxygen radical absorbance capacity (ORAC) responses. Anthocyanin intake did not significantly affect other markers of energy metabolism, vascular functions, oxidative stress and antioxidant status, as well as inflammatory responses. Inconsistencies in successful outcomes between epidemiological studies and included interventions were largely attributed to matrix effects, which may impede the bioaccessibility of anthocyanins and consequently, limiting its health benefits when co-delivered with some foods.

Anthocyanin Bioactivity in Obesity and Diabetes: The Essential Role of Glucose Transporters in the Gut and Periphery.

Obesity and type-2 diabetes trends continue to worsen in the United States. Dietary anthocyanins (typically provided by berries and other fruits) are reported to have protective effects against both conditions using a variety of experimental research models including animal and human feeding studies. This review highlights studies that explore the biochemical pathways in both tissue and rodent models which could explain clinical improvements noted with anthocyanin consumption. First, the primary mode of intestinal absorption of anthocyanins is through both sGLT1 and GLUT2 glucose transporters. Stronger binding affinities may allow anthocyanins to be more inhibitive to glucose absorption compared to the reverse, where GLUT2 expression may also be affected. Genetic or chemical inhibition of sGLT1 or GLUT2 demonstrate their essential function in anthocyanin absorption across the enterocyte, where the former interacts with a greater variety of anthocyanins but the latter is the major transporter for specific anthocyanin-glycosides. Once absorbed, anthocyanins positively modulate GLUT4 density and function in both skeletal muscle and adipose tissues via the upregulation of AMPK and restoration of insulin sensitivity. Antioxidant properties and phosphodiesterase inhibition by anthocyanins promote both mitochondrial function and density which could be novel targets for dietary management of obesity and its complications.