The Case for Anthocyanin Consumption to Promote Human Health: A Review

Comprehensive Reviews in Food Science and Food Safety - Tập 12 Số 5 - Trang 483-508 - 2013
Elisa Pojer1, Fulvio Mattivi1, Dan L. Johnson2, Creina S. Stockley2
1Dept. of Food Quality and Nutrition Research and Innovation Centre, Fondazione Edmund Mach Via E. Mach 1 38010 San Michele all'Adige Italy
2The Australian Wine Research Inst. P. O. Box 197 Glen Osmond SA 5064 Australia

Tóm tắt

AbstractAnthocyanins belong to the flavonoid group of polyphenolic compounds, which are responsible for the red and blue colors of plant organs such as fruits, flowers, and leaves. Due to their frequent presence in plants, particularly berry fruits, vegetables, and grapes, they are key components of the human diet. Interest in anthocyanins has increased widely during the past decade. Numerous studies have suggested that anthocyanins have a wide range of health‐promoting properties. These compounds are therefore considered to be a functional food factor, which may have important implications in the prevention of chronic diseases. The aim of this body of work is to investigate and review the current literature on anthocyanins, and particularly their pharmacokinetics and any health‐promoting properties, in order to summarize existing knowledge and highlight any aspects that require further study and analysis.

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