The DOI matches its Crossref record; 7 of the 7 references it cites were found in a registry or an index.
Anthocyanins: Natural Colorants with Health-Promoting Properties
Abstract
Anthocyanins are flavonoids in fruits and vegetables that render them vivid red to blue. To date, there have been more than 635 anthocyanins identified in nature, featuring six common aglycones and various types of glycosylations and acylations. Dietary consumption of anthocyanins is high compared to other flavonoids, owing to their wide distribution in plant materials. Based upon many cell-line studies, animal models, and human clinical trials, it has been suggested that anthocyanins possess anti-inflammatory and anti-carcinogenic activity, cardiovascular disease prevention, obesity control, and diabetes alleviation properties, all of which are more or less associated with their potent antioxidant property. Evidence suggests that absorption of anthocyanins occurs in the stomach and small intestine. Epithelial tissue uptake seems to be highly efficient, yet transportation into circulation, tissue distribution, and urine excretion are very limited. The bioactivity of bioavailable anthocyanins should be a focus of future research regarding their putative health-promoting effects.
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Cites
Coussens, L. M., & Werb, Z. (2002) · Nature · doi:10.1038/nature01322 · Cited by 15,111
Dietary Intake and Bioavailability of Polyphenols
Scalbert, A., & Williamson, G. (2000) · The Journal of Nutrition · doi:10.1093/jn/130.8.2073s · Cited by 3,658
Absorption, metabolism and health effects of dietary flavonoids in man
Hollman, P., & Katan, M. (1997) · Biomedicine & Pharmacotherapy · doi:10.1016/s0753-3322(97)88045-6 · Cited by 609 · cited 1×
“The results agreed with a number of previous in situ or in vivo studies specifying the absorption site difference between mono-glu and rut (Gee et al. 1998, Hollman & Katan 1997, Hollman et al. 1997).”
ResultAbsorption of anthocyanins from blueberries and serum antioxidant status in human subjects
Mazza, G., Kay, C. D., Cottrell, T., & Holub, B. J. (2002) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf020690l · Cited by 484
Chlorogenic Acid, Quercetin-3-Rutinoside and Black Tea Phenols Are Extensively Metabolized in Humans
Olthof, M. R., Hollman, P. C. H., Buijsman, M. N. C. P., van Amelsvoort, J. M. M., & Katan, M. B. (2003) · The Journal of Nutrition · doi:10.1093/jn/133.6.1806 · Cited by 468 · cited 1×
“Benzoic acid generated by the metabolism of quercetin-3-rut may provide antioxidant activity or even anticancer effects (Olthof et al. 2003).”
BackgroundJackman, R. L., & Smith, J. L. (1996) · Natural Food Colorants · doi:10.1007/978-1-4615-2155-6_8 · Cited by 370
Zhang, Y., Seeram, N. P., Lee, R., Feng, L., & Heber, D. (2008) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf071989c · Cited by 365
Cited by
Important Flavonoids and Their Role as a Therapeutic Agent
Ullah, A., Munir, S., Badshah, S. L., Khan, N., Ghani, L., Poulson, B. G., Emwas, A.-H., & Jaremko, M. (2020) · Molecules · doi:10.3390/molecules25225243 · Cited by 1,696
Phenolic compounds in fruits – an overview
Haminiuk, C. W. I., Maciel, G. M., Plata‐Oviedo, M. S. V., & Peralta, R. M. (2012) · International Journal of Food Science & Technology · doi:10.1111/j.1365-2621.2012.03067.x · Cited by 566
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
“…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…”
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
Valorization of Fruit Waste for Bioactive Compounds and Their Applications in the Food Industry
Nirmal, N., Khanashyam, A., Mundanat, A., Shah, K., Babu, K., Thorakkattu, P., Al-Asmari, F., & Pandiselvam, R. (2023) · Foods · doi:10.3390/foods12030556 · Cited by 305
Metadata
- Authors
- He, J., & Giusti, M. M.
- Venue
- Annual Review of Food Science and Technology
- Publisher
- Annual Reviews
- Published
- 2010-04-01
- Volume
- 1
- Issue
- 1
- Pages
- 163-187
- ISSN
- 1941-1421 (ISSN-L)
- 1941-1413
- OpenAlex
- W2099808035
- Cited by
- 1,637
- References
- 7
- FWCI
- 5.43
- Type
- journal article
- Language
- en
- Open access
- closed
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Data sources
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).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
