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Plant Source Foods
Published in Chuong Pham-Huy, Bruno Pham Huy, Food and Lifestyle in Health and Disease, 2022
Chuong Pham-Huy, Bruno Pham Huy
Flavonoids belong to the class of phenylpropanoids containing phenolic compounds, and have the widest color range, from pale-yellow to blue (22). Depending on their structures, flavonoids may be classified into about a dozen groups, such as chalcones, flavones, flavonols, and anthocyanins, and each group has its specific color. In particular, anthocyanins, a class of flavonoids, give colors from orange to blue and are found in many flowers, leaves, fruits, seeds, and other tissues (22). Anthocyanins are water-soluble pigments belonging to the phenolic group. They appear red, purple, or blue, depending to pH of plant part. They provide color in leaves, plant stem, roots, flowers, and fruits. Berries, currants, grapes, and some tropical fruits have high anthocyanin content (22, 26). Anthocyanin and its aglycone anthocyanidin possess antioxidative and antimicrobial activities, improve visual and neurological health, and protect against various chronic diseases (cardiovascular diseases, diabetes, cancer) (26).
Therapeutic Potential of Anthocyanin Against Diabetes
Published in Hafiz Ansar Rasul Suleria, Megh R. Goyal, Health Benefits of Secondary Phytocompounds from Plant and Marine Sources, 2021
Tawheed Amin, H. R. Naik, Bazila Naseer, Syed Zameer Hussain
Anthocyanins are derived from anthocyanidins; therefore, their structure consists of an aglycone or sugar-free anthocyanidin structure [32]. Anthocyanidins do not contain carbohydrate (glucose) esterified at the 3-position, while as it is present in anthocyanin [32]. Based on the number and position of OH– groups on the flavan nucleus, six distinct anthocyanidins exist commonly in plants, such as pelargonidin (pg), cyanidin (cy), peonidin (pn), delphinidin (dp), petunidin (pt), and malvidin (mv) (Figures 5.2) [79]. The most predominant plant sources of anthocyanins are grapes (11%), berries (20%), red or purple vegetables (8%), yogurt (6%), wine (16%), and 100%-non-citrus juice (6%) [17].
The impact of purple sweet potato water extract on excess weight gain in pregnant mice
Published in Ade Gafar Abdullah, Isma Widiaty, Cep Ubad Abdullah, Medical Technology and Environmental Health, 2020
U.A. Lantika, R. Damailia, T. Bhatara, R.R. Ekowati, A.B. Yulianti
The usage of natural ingredients as a standardized herbal medicine has been accepted around the world, including Indonesia. Indonesia as a tropical country with a variety of flora has used plants as medicine for generations (Jumiarni & Komalasari 2017). One of the plants proven to give many benefits to human health is purple sweet potato (Ipomea batatas). Its purple color represents the anthocyanin pigment. Anthocyanins are phenolic compounds that have antioxidant activity. Purple sweet potato has a higher anthocyanin content than other types of tubers. Total anthocyanin content of purple sweet potato is 519 mg/100 g wet weight (El Sheikha & Ray 2017).
Anthocyanin attenuates high salt-induced hypertension via inhibiting the hyperactivity of the sympathetic nervous system
Published in Clinical and Experimental Hypertension, 2023
Chunmei Xu, Jun Zhu, Guangyuan Gong, Li Guo, Ye Zhang, Ziyue Zhang, Chunlan Ma
This study has the following limitation: first, how anthocyanin reduces the expression of NLRP3 inflammasome in the PVN of salt-induced hypertensive rats. Second, anthocyanin has antioxidant effects. The improvement of expression and function of AT1R in the PVN of salt-induced hypertensive rats could be partly due to the antioxidant effect of anthocyanin. Previous studies have reported that anthocyanin is associated with blood pressure regulation, directly or indirectly by other mechanisms. Anthocyanin has been shown to increase endothelial-derived nitric oxide, which in turn prevents vascular smooth muscle contraction (41). Furthermore, anthocyanin has been shown to reduce the synthesis of vasoconstricting molecules, such as Ang II and endothelin-1 via inhibition of the cyclooxygenase pathway (42).
Cyanidin-3-O-glucoside protects intestinal epithelial cells from palmitate-induced lipotoxicity
Published in Archives of Physiology and Biochemistry, 2023
Romina Bashllari, Maria Sofia Molonia, Claudia Muscarà, Antonio Speciale, Peter J. Wilde, Antonella Saija, Francesco Cimino
For many years the protective effects of anthocyanins were attributed to their antioxidant activity. Recently, some studies revealed a specific mechanism that could be associated mainly to their capability to elicit cell adaptive responses involving the transcription factor Nrf2 (Speciale et al. 2018). Nrf2 is expressed in various tissues, particularly in those involved in detoxification (liver and kidneys) and exposed to the external environment, such as skin, lungs, and the gastrointestinal tract (Ahmed et al. 2017). The function of Nrf2 and its target genes has been shown to be important for the protection against oxidative stress- or chemical-induced cellular damage. In addition, Nrf2 pathway plays a regulatory role in many areas of inflammation, so that Nrf2-dependent anti-inflammatory agents are important for the treatment of inflammatory diseases (Ahmed et al. 2017).
The NCI-N87 Cell Line as a Gastric Epithelial Model to Study Cellular Uptake, Trans-Epithelial Transport, and Gastric Anti-Inflammatory Properties of Anthocyanins
Published in Nutrition and Cancer, 2020
Allison Atnip, M. Mónica Giusti, Gregory T. Sigurdson, Mark L. Failla, Chureeporn Chitchumroonchokchai, Joshua A. Bomser
Anthocyanins are flavonoid pigments widely distributed in fruits and vegetables that are commonly present in the human diet. Daily intake of anthocyanins is generally higher than other flavonols reaching as much as 200 mg (1). Health benefits associated with anthocyanins include antioxidant, anti-inflammatory, and anti-cancer activities that are likely related to their free radical scavenging activities (2,3). The bioavailability and metabolism of these compounds are not well characterized. This is primarily related to the complex chemistry of anthocyanins which structurally exists in a dynamic equilibrium that is dependent on pH and chemical substitution patterns of the aglycone moiety (1,4,5). In acidic conditions (pH 1–3), the flavylium cation predominates, while the open-ring chalcone or hemiketal forms dominate in mildly acidic environments (pH 4–6). At pH ≥7, the purple-blue quinoidal base is dominant (6). The structural equilibria can be displaced by differing substitution patterns with >700 unique structures having been identified (7), thus further confounding the study of anthocyanin metabolism.