Anthocyanins (original) (raw)
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Proceedings of the 3rd International Workshop on Anthocyanins
Proceedings pf the 3rd International Workshop on Anthocyanins, 2004
Preface "Let food be the medicine and medicine be the food" stated the father of medicine, Hippocrates (460-377BC), over two thousands years ago. This statement is equally valid today: preventative healthcare through a well-balanced diet is the primary objective of many national and international research programs. Among bioactive phytochemicals with a safe history of human consumption are anthocyanins: water-soluble pigments almost ubiquitous to the plant kingdom, responsible for the red to purple to blue colours of fruits, vegetables, cereal grains, and flowers. Accumulated in plants frequently in response to environmental stress, anthocyanins are responsible for photo-protection against light-induced photooxidation and UV-B damage and regulation of drought and cold resistance through adjustment of the osmotic pressure of vacuole content. Perhaps because of their ability to impact colour to the plant or plant product in which they are present, but more certainly because of their pharmacological properties, anthocyanins were incorporated into herbal folk medicines and food products. Recent research data reports an array of health-beneficial effects arising from the consumption of anthocyanin-rich products and indicates new areas of their potential application in promoting good health. Anthocyanin-rich fruit and vegetable extracts evaluated in both in vitro and in vivo experimental systems demonstrated protection against oxidative damage caused by free radicals. Anthocyanins have been reported to provide protection against liver injuries and UV radiation, significantly reduce blood pressure, improve eyesight, exhibit strong anti-inflammatory and antimicrobial activities, inhibit reversed mutation caused by cooked food mutagens, and suppress proliferation of human cancer cells. Due to their wide physiological activities, anthocyanins may play a significant role in preventing lifestyle related diseases such as cancer, diabetes, and cardiovascular and neurological diseases. These qualities of anthocyanins have prompted researchers and the food industry towards the development of "anthocyanin-tailored" functional food products, which would deliver anthocyanins as nutraceuticals with specific health benefits. Application of biotechnology to engineer the anthocyanin biosynthetic pathway in order to produce the desired anthocyanins as a natural food colorant with specific colour qualities, increased stability, and/or health-promotive qualities, may create new opportunities for a commercial production of selected food colorants and/or nutraceuticals in a factory setting. Biotechnology application for development of novel ornamental plants with increased decorative characteristics or with enhanced disease-or stress-resistance through manipulation of anthocyanin biosynthetic pathway is another area of anthocyanin research with a commercial focus. We hope that scientific presentations enriched with displays of anthocyanincontaining food products by Australian and international companies as well as debates among researchers and industry managers at IWA2004 will contribute towards further understanding of the benefits that application of anthocyanins in food products can bring and their efficient utilization.
Anthocyanins: from plant to health
Phytochemistry Reviews, 2008
Anthocyanins are a group of natural occurring pigments responsible for the red-blue colour of many fruits and vegetables. Anthocyanins are of interest for two reasons because they cannot only be used in the technological field as natural colorants but also have important implications in the field of human health. Numerous studies indicate the potential effect that this family of flavonoids may have in reducing the incidence of cardiovascular disease, cancer, hyperlipidemias and other chronic diseases through the intake of anthocyanin-rich foods. This review examines existing literature in this area: from plant content and distribution to health implications, including the effect of agronomic and genetic modifications on the anthocyanin content of plants as well as other biotechnological factors and food processing. The bioavailability, metabolism, bioactivity, and epidemiology of anthocyanins will also be reviewed.
Nutrients
Anthocyanins are widespread and biologically active water-soluble phenolic pigments responsible for a wide range of vivid colours, from red (acidic conditions) to purplish blue (basic conditions), present in fruits, vegetables, and coloured grains. The pigments’ stability and colours are influenced mainly by pH but also by structure, temperature, and light. The colour-stabilizing mechanisms of plants are determined by inter- and intramolecular co-pigmentation and metal complexation, driven by van der Waals, π–π stacking, hydrogen bonding, and metal-ligand interactions. This group of flavonoids is well-known to have potent anti-inflammatory and antioxidant effects, which explains the biological effects associated with them. Therefore, this review provides an overview of the role of anthocyanins as natural colorants, showing they are less harmful than conventional colorants, with several technological potential applications in different industrial fields, namely in the textile and foo...
Anthocyanins: From the Field to the Antioxidants in the Body
Antioxidants
Anthocyanins are biologically active water-soluble plant pigments that are responsible for blue, purple, and red colors in various plant parts—especially in fruits and blooms. Anthocyanins have attracted attention as natural food colorants to be used in yogurts, juices, marmalades, and bakery products. Numerous studies have also indicated the beneficial health effects of anthocyanins and their metabolites on human or animal organisms, including free-radical scavenging and antioxidant activity. Thus, our aim was to review the current knowledge about anthocyanin occurrence in plants, their stability during processing, and also the bioavailability and protective effects related to the antioxidant activity of anthocyanins in human and animal brains, hearts, livers, and kidneys.
Biosynthesis of Anthocyanins and their Applications as Food Additives
Biosynthesis of Anthocyanins and their Applications as Food Additives, 2020
An essential attribute of a food product is its visual appeal, where the color is the most evident. As most food products are acknowledged by consumers concerning color, food dyeing is a significant part of the food manufacturing process and is an imperative characteristic that governs the acceptability of a product by consumers. Food pigments are frequently chemical-based and because of the detrimental effects of chemicals used in the food industry, there is currently a growing tendency toward natural food coloring. Anthocyanins have been recommended as favorable food additives with a significant role in human health. Anthocyanins are the leading group of water-soluble colorants in the plants, which are liable for the red, purple and blue color apparent in fruits, vegetables, flowers and grains, and a microbial systems, such as, Saccharomyces cerevisiae, Escherichia coli were used for the synthesis of anthocyanins, where the synthesis of anthocyanin cyaniding 3-O-glucoside (C3G) reached a maximum titer of 350 mg/L. Anthocyanins are appraised to be largely eaten up by mankind worldwide because of being natural pigments found in fruits, red wine, and vegetables. Curiosity in anthocyanin-rich foods and extracts has increased lately due to their promising health benefits. Anthocyanins have been revealed to display antioxidants, anti-diabetic, anti-carcinogenic, and containing visual activities, and so on. Discoveries of their valuable health properties assist their importance as natural food pigments, functional foods, and dietary additives. The present review describes up to date benefits of anthocyanins and their biosynthesis.
Biotechnology Advances, 2020
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Food Applications and Physiological Effects of Anthocyanins as Functional Food Ingredients
Anthocyanins have been suggested as promising dietary compounds with an important role in human health. They are the largest group of water-soluble pigments in the plants, which are responsible for the red, purple and blue hues evident in fruits, vegetables, flowers and grains. As natural compounds of vegetables, fruits and red wines, anthocyanins are estimated to be widely consumed by humans with the estimated daily intake about 12.5 mg/d in the United States. Interest in anthocyanin-rich foods and extracts has intensified recently because of their possible health benefits. Anthocyanins have been shown to be potent antioxidants as well as anti-diabetic, anti-carcinogenic and having ocular effects among others. Findings of their beneficial health effects support their role as natural food colorants, functional foods and dietary supplements. The present article summarizes our knowledge on the bioavailability, antioxidant activity and healthenhancing components of anthocyanin-rich foods and extracts. In addition, their current and potential use as a natural food colorant, functional food and dietary supplement in the food and beverage industry is discussed.
Handbook of Anthocyanins. Anthocyanins: Food sources and benefits to consumer´s health
2014
Anthocyanins are one of the most abundant flavonoid compounds. These pigments, naturally present in fruits and vegetables, provide color and promote health benefits to consumers due to their antioxidant capacity. To date, more than 600 anthocyanins have been identified in nature, all coming from six anthocyanidin aglycones derived from flavylium backbone with different glycosylations and acylations. The different anthocyanin conjugates absorb light at about 500 nm and are responsible for the red, blue and purple color of fruits and vegetables. Many studies in cell lines, animal models and human clinical trials suggest that anthocyanins have anti-carcinogenic and antiinflammatory activities, provides cardiovascular disease prevention, promote obesity and diabetes control benefits, and also improve visual and brain functions. Those health benefits are mainly associated with their antioxidant effects, which clearly are influenced by the molecular mechanism related to the expression and modulation of key genes. The bioavailability of anthocyanins in functional foods is one of the questions to solve regarding their putative health-promoting effects... Is there any correlation between food sources with more anthocyanins content and their higher health benefits? What is the best source of anthocyanins to obtain the highest health-promoting properties? These are questions covered in the present article.
A Review on Study of Anthocyanins and Their Different Health Benefits
VIDYA - A JOURNAL OF GUJARAT UNIVERSITY, 2023
Anthocyanins are natural occurring pigment. Anthocyanins belong to category of flavonoids which are watersoluble found in a variety of fruits and vegetables. In fruits, vegetables, and cereals, anthocyanins are the pigments which give them their red, violet, and blue colours for example purple and red berries, plums, grapes, cabbage, apples, etc., and other food. Because of high level of anthocyanins, it used as natural colorants. Anthocyanins are flavonoid compounds produced by the phenylpropanoid route known as anthocyanidin glucosides. The six most prevalent anthocyanidins are cyanidin, delphinidin, malvidin, peonidin, petunidin, and pelargonidin. Plants are shielded from oxidizers by several phenolic hydroxyl groups present in the structure anthocyanins. This review paper shows the different activity and properties shown by the anthocyanins which are used to cure the diseases. they done many antioxidants activity by using DPPH (2,2-diphenyl-1picrylhydrazy), antimicrobial activity done by gram-positive bacterial test cultures, TNF-stimulated expression of the endothelial adhesion molecules VCAM-1 and ICAM-1 was used to assess the anti-inflammatory effects of various PASs.
Anthocyanin, the Natural Colorant and Its Implications in Health and Food Industry: A Search
Kongunadu Research Journal
Anthocyanins are unique plant pigments since they are critical for most of the red, purple and blue pigmentation of flowers, fruits and vegetables. Meanwhile, they are reactive in nature, anthocyanins degrade easily, or react with other compounds such as reactive metals such as iron, aluminum, and tin in the media, toform colorless or brown colored by products. Anthocyanins are glycosides of anthocyanidins (aglycones) and sugars. Anthocyanidins are almost always glycosylated in the 3-position, though glycosylation in other positions and in more than one position at a time is also encountered. Furthermore, the sugar moiety may be acylated with aliphatic or aromatic acids. Anthocyanidins are less in number but anthocyanins show much diversity offered by glycosylation and acylation. 635 anthocyanins were identified in nature, featuring six common aglycones and various types of glycosylations and acylations. Reports suggest that dietary consumption of anthocyanins is good for health. Ba...