The DOI matches its Crossref record; 37 of the 37 references it cites were found in a registry or an index.
Interplay between Anthocyanins and Gut Microbiota
Abstract
Anthocyanins are naturally occurring compounds abundant in the human diet. Evidence has accumulated regarding the positive association of their intake with healthy biological effects. The microbiota has just been started to be considered as a metabolic organ, hence contributing to the metabolism of phenolic compounds and, consequently, to their bioavailability and the biological effects displayed by them. This review aimed to compile information regarding interaction of anthocyanins with the microbiota, from two perspectives: (i) identification of their colonic metabolites as potential bioactive molecules and (ii) their role as prebiotic agents. These perspectives are key points in anthocyanin metabolomics. Several metabolites have been identified after anthocyanin consumption with potential health benefits, in particular phenolic acids and simple phenols. On the other hand, microbiota modulation is closely related to several physiological impairments, and its modulation has been considered as a possible mechanism by which phenolic compounds may exert their effect.
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1 retracted
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Cited by
Interaction of dietary compounds, especially polyphenols, with the intestinal microbiota: a review
Duda-Chodak, A., Tarko, T., Satora, P., & Sroka, P. (2015) · European Journal of Nutrition · doi:10.1007/s00394-015-0852-y · Cited by 599
Ampofo, J., & Abbey, L. (2022) · Foods · doi:10.3390/foods11121744 · Cited by 237
Linking dietary patterns with gut microbial composition and function
Sheflin, A. M., Melby, C. L., Carbonero, F., & Weir, T. L. (2017) · Gut Microbes · doi:10.1080/19490976.2016.1270809 · Cited by 162
Li, Y., Peng, Y., Shen, Y., Zhang, Y., Liu, L., & Yang, X. (2023) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2022.2076064 · Cited by 156
Coman, M. M., Oancea, A. M., Verdenelli, M. C., Cecchini, C., Bahrim, G. E., Orpianesi, C., Cresci, A., & Silvi, S. (2018) · European Food Research and Technology · doi:10.1007/s00217-017-2997-9 · Cited by 86
Metadata
- Authors
- Faria, A., Fernandes, I., Norberto, S., Mateus, N., & Calhau, C.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2014-06-10
- Volume
- 62
- Issue
- 29
- Pages
- 6898-6902
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2040502913
- Cited by
- 317
- References
- 37
- FWCI
- 10.18
- Type
- journal article
- Language
- en
- Open access
- closed
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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