The DOI matches its Crossref record; 8 of the 8 references it cites were found in a registry or an index.
Bioavailability of anthocyanins and derivatives
Open accessAbstract
Abstract Anthocyanins are naturally occurring compounds widespread in plant-derived foodstuffs and therefore abundant in human diet. There are evidences regarding the positive association of their intake with healthy biological effects displayed in vivo. This review aims to highlight some aspects regarding anthocyanins bioavailability; these include a short introductory part of anthocyanin chemistry, stability, occurrence and intake. This first part is followed by a more detailed one concerning the main topic of the review that includes the bioavailability and metabolism of anthocyanins. Special attention is given to the contribution of the gastric mucosa to anthocyanin absorption as the result of the high content of intact anthocyanins (20–25%) detected is plasma few minutes after intake. The contribution of intestinal tissue and the microbiota impact in anthocyanin absorption and bioactivity is also highlighted. Despite the biological activities that have been associated with these compounds, anthocyanins appear to be rapidly absorbed and eliminated, reaching only low maximal concentrations in plasma and urine. Some possible critical factors that may contribute to this paradox were also explored including the ability of a compound to cross membranes, the effect of pH, digestive enzymes, biliary acids and microbiota, the lack of sensitivity of the analytical method, the possible ingestion of pigments (anthocyanin derivatives, especially in the case of red wine) and the influence of the food matrix. Generally, the bioavailability of anthocyanins is presumed but whether the effect is due to the native compounds or other forms, which mechanism are involved or which factors have crucial impact on bioavailability still remain underexplored.
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Cites
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Cited by
Health benefits of anthocyanins and molecular mechanisms: Update from recent decade
Li, D., Wang, P., Luo, Y., Zhao, M., & Chen, F. (2017) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2015.1030064 · Cited by 489
“During the last decade, several excellent reviews have illustrated these natural dietary phytochemicals in terms of their absorption (McGhie and Walton, 2007), metabolism (He and Giusti, 2010), bioavailability (Fernandes et al., 2014), and pharmacokinetics (Kay, 2006) as well as their various analytical techniques (We…”
BackgroundEffects of anthocyanins on the prevention and treatment of cancer
Lin, B., Gong, C., Song, H., & Cui, Y. (2017) · British Journal of Pharmacology · doi:10.1111/bph.13627 · Cited by 435
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Natural deep eutectic solvents as a biocompatible tool for the extraction of blueberry anthocyanins
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Polyphenol-Rich Purple Corn Pericarp Extract Adversely Impacts Herbivore Growth and Development
Tayal, M., Somavat, P., Rodriguez, I., Thomas, T., Christoffersen, B., & Kariyat, R. (2020) · Insects · doi:10.3390/insects11020098 · Cited by 56
Metadata
- Authors
- Fernandes, I., Faria, A., Calhau, C., de Freitas, V., & Mateus, N.
- Venue
- Journal of Functional Foods
- Publisher
- Elsevier BV
- Published
- 2014-03
- Volume
- 7
- Pages
- 54-66
- ISSN
- 1756-4646 (ISSN-L)
- OpenAlex
- W2043320409
- Cited by
- 370
- References
- 8
- FWCI
- 14.47
- Type
- journal article
- Language
- en
- Open access
- green
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- Fernandes, I., Faria, A., Calhau, C., de Freitas, V., & Mateus, N. (2014). Bioavailability of anthocyanins and derivatives. Journal of Functional Foods. https://doi.org/10.1016/j.jff.2013.05.010
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