Journal Article10.1002/MNFR.200700092
The bioavailability and absorption of anthocyanins : Towards a better understanding
Tony K. McGhie,Michaela C Walton +1 more
626
TL;DR: This review attempts to summarize some aspects of anthocyanin biochemistry and discusses these in the context of what is currently known about bioavailability and absorption in relation to flavonoid groups.
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Abstract: Evidence that anthocyanin compounds have beneficial effects for health are increasingly being reported in the scientific literature and these compounds are now widely recognised as potential therapeutic compounds. Berry fruit are rich sources of anthocyanins and berry fruit products or derived beverages can provide 10s to 100s of milligrams of anthocyanins in a single serve. Anthocyanins exhibit complex chemical behaviours in vitro and this will result in complex behaviour in vivo. This review attempts to summarize some aspects of anthocyanin biochemistry and discusses these in the context of what is currently known about bioavailability and absorption. Compared with other flavonoid groups, such as flavonols, relatively little is known about details and mechanisms of anthocyanin absorption and transport and much remains to be discovered.
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Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation
TL;DR: In this paper, the mechanisms and kinetics of anthocyanin degradation during heat treatment are investigated based on current findings, which can have a dramatic impact on colour quality and may also affect nutritional properties.
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TL;DR: The nutritional contribution and phytochemical composition of the strawberry are reviewed, as is the role played by the maturity, genotype, and storage effects on this fruit.
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TL;DR: To establish evidence for the effects of polyphenol consumption on human health and to better identify which polyphenols provide the greatest effectiveness in disease prevention, it is first of all essential to determine the nature and the distribution of these compounds in the authors' diet, and secondly to better know their bioavailability.
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TL;DR: The role that polyphenols play in the prevention of cancer, cardiovascular disease and neurodegeneration is provided and epidemiological data, human intervention study findings, as well as animal and in vitro studies in support of these actions are presented.
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The Case for Anthocyanin Consumption to Promote Human Health: A Review
TL;DR: 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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References
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TL;DR: The factors underlying the influence of the different classes of polyphenols in enhancing their resistance to oxidation are discussed and support the contention that the partition coefficients of the flavonoids as well as their rates of reaction with the relevant radicals define the antioxidant activities in the lipophilic phase.
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FLAVONOIDS: Chemistry, Biochemistry and Applications
Øyvind M. Andersen,Kenneth R. Markham +1 more
- 29 May 2018
TL;DR: A.M. Andersen and M.J. Marais Appendix - Checklist for Isoflavonoids O.C. Williams C-Glycosylflavonoids.
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Analysis and biological activities of anthocyanins.
TL;DR: This article reviews their biological functions and pre-clinical studies, as well as the most recent analytical techniques concerning anthocyanin isolation and identification.
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The flavonoids. A class of semi-essential food components: their role in human nutrition.
TL;DR: A review of the chemistry, the fate of food flavonoids, and their nutritional effects can be found in this paper, where the authors discuss the antibiotic and/or bacteriostatic effects of foods rich in these compounds.
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Oxygen Radical Absorbing Capacity of Anthocyanins
TL;DR: Using automated oxygen radical absorbance capacity (ORAC) assay developed in this paper, the authors determined the antioxidant capacity of 14 anthocyanins including the aglycons delphinidin, cyanindin, pelargonin, malvidin, peonidin and their derivatives with different sugar linkages.
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