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Free Radicals and Antioxidants
Published in Chuong Pham-Huy, Bruno Pham Huy, Food and Lifestyle in Health and Disease, 2022
Chuong Pham-Huy, Bruno Pham Huy
Anthocyanidins are natural flavonoid pigments responsible for blue, red, purple, and orange colors present in many fruits and vegetables. Over 500 different anthocyanidins are known in different plants (148, 150). The main anthocyanidins are cyanidin, delphinidin, pelargonidin, peonidin, malvidin, apigenidin, and petunidin. They are present in grapes, berries, cherries, apples, nuts, olive oil, cocoa, teas, honey, red wine, and more. Anthocyanins are the glycosides of anthocyanidins – of polyhydroxy and polymethoxy derivatives of flavilium salts – and are members of the flavonoid family (165). In plants, anthocyanins are more stable than anthocyanidins which are produced from proanthocyanidins. On heating in acidic media, proanthocyanidins generate anthocyanins (163). Plants typically produce anthocyanins as a protective mechanism against environmental stress factors, such as UV light, cold temperatures, and drought (165). Anthocyanins are strong antioxidants and protect the body against oxidative stress. Epidemiological studies suggest that increased intake of anthocyanins lowers the risk of cardiovascular disease (165).
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].
From Designer Food Formulation to Oxidative Stress Mitigation: Health-Boosting Constituents of Cabbage
Published in Megh R. Goyal, Hafiz Ansar Rasul Suleria, Ramasamy Harikrishnan, The Role of Phytoconstitutents in Health Care, 2020
Faiza Ashfaq, Masood Sadiq Butt, Ahmad Bilal, Kanza Aziz Awan, Hafiz Ansar Rasul Suleria
Antioxidants are considered as the first line of defense against oxidative stress in response to free radicals including vitamins C and E, carotenoids, phenolic acids, polyphenols, and flavonoids [47, 91]. Dietary phytoceuticals are secondary metabolites of plants with >8,000 structural variants and are divided into four classes: phenolic acids, flavonoids, stilbenes, and lignans. The phenolic acids include hydroxybenzoic acids and hydroxycinnamic acid, constituting 1/3rd of total polyphenols. The flavonoid encompasses >4,000 different kinds of components. Amongst which anthocyanins are the most abundant, glycosylated derivative of anthocyanidins exist in colorful plants and anthoxanthins (colorless compounds including flavanols like catechins, flavonols (myricetin, fisetin, quercetin, and kaempferol), flavones, isoflavones, flavanones, and their glycosides) comprise of 2/3rd of total polyphenols. The health benefits of polyphenols are due to their safe, long term administration and defensive role against various degenerative diseases associated with redox-mediated tissue damage.
Genetic Diversity for Quercetin, Myricetin, Cyanidin, and Delphinidin Concentrations in 38 Blackeye Pea (Vigna unguiculata L. Walp.) Genotypes for Potential Use as a Functional Health Vegetable
Published in Journal of Dietary Supplements, 2023
John Bradley Morris, Brandon D. Tonnis, Ming Li Wang, Uttam Bhattarai
Quercetin is a hydroxylated phenolic compound known as a flavonol and has important roles in plants during stress, non-stress conditions, and is antioxidative which helps protect plants in biotic and abiotic stress conditions (8). Quercetin is antioxidative (9) for potential use in humans because it is known to fight inflammation, hypertension, obesity, and atherosclerosis (10, 11). Quercetin and myricetin are natural co-substrates for the cyclooxygenases (12) and are found in many plants. Myricetin is a phenolic flavonol and is structurally related to quercetin (13). Cyanidin and delphinidin are two of the most common anthocyanidins in plants (14). In fruits, leaves, flowers, roots, and grains (14), cyanidin produces a reddish-purple color (15), however delphinidin produces a blue-reddish or purple color (16). Anthocyanidin is known as an aglycone and grouped into 3-hydroxyanthocyanidins, 3-deoxyanthocyanidins, and 0-methylated anthocyanidins (14). Anthocyanidins have been shown to be free radical scavengers against reactive oxygen and nitrogen species (17).
Effects of Black Raspberries and Their Constituents on Rat Prostate Carcinogenesis and Human Prostate Cancer Cell Growth In Vitro
Published in Nutrition and Cancer, 2020
Jillian N. Eskra, Alaina Dodge, Michael J. Schlicht, Maarten C. Bosland
Given the lack of growth inhibition by Cy-3-Rut (the predominant BRB anthocyanin) in our prostate cancer cells in vitro, we speculated that anthocyanin uptake could be limited in these cells. Anthocyanins are large, bulky compounds, which require active transport to cross the cell membrane or metabolism to smaller anthocyanidin aglycones that can enter the cell by diffusion (44). To evaluate anthocyanin uptake in prostate cells, we treated 22Rv1 cells with Cy-3-Rut (30 µM), cyanidin (aglycone of Cy-3-Rut; 30 µM), BRB extract (1 mg/ml), or vehicle, and then measured intracellular levels of cyanidin and Cy-3-Rut by HPLC-MS/MS. Since we expected uptake of anthocyanins to be low based on literature reports, we used high concentrations to increase sensitivity of intracellular detection.
Protective Effects of Pelargonidin against DMBA-Induced Mammary Tumorigenesis in BALB/c Mice through Reduced Oxidative Stress and Lipid Anomalies
Published in Nutrition and Cancer, 2023
Yahyea Baktiar Laskar, Kasturi Bhattacharjee, Moumita Nath, Yashmin Choudhury, Pranab Behari Mazumder, Anupam Das Talukdar
The elevated levels of reactive oxygen species (ROS) and alteration of redox homeostasis are distinct biochemical features of cancer cells. Redox homeostasis is disrupted by two mechanisms: elevated levels of ROS and the simultaneous decline of ROS-scavenging capacity. Anthocyanidins are comprehended to influence enhancing the antioxidant defense mechanism significantly. The efficacy of the antioxidant potential largely depends on their ability to scavenge free radicals, thus protecting the genome integrity (56). In particular, pelargonidin was reported to inhibit alloxan-induced chromosomal aberration and DNA damage and an upregulation of the p53 and PARP protein expression in Swiss albino mice (57). This ability is crucial to preventing mutations that can lead to malignant transformations or the development of tumors. In addition, during oxidative stress, high-energy nutrients are released by breast tumor stroma that helps the growth, survival, and metastatic transformation of breast tumors (58). Earlier, the anthocyanidins: cyanidin, delphinidin, and malvidin were reported to significantly influence the antioxidant response element (ARE) through the Keap1‐Nrf2 pathway and inhibit the cysteinyl aspartate specific proteinase‐3 activity by controlling the expression of phase-II antioxidases (glutathione reductase, glutathione peroxidase, glutathione transferase, and quinone oxidoreductase) that enhanced antioxidant defense (59, 60). Thus, it is evident that these anthocyanidins play a protective role against oxidative damage by promoting the expressions of ARE‐regulated phase II enzymes (56). However, the effect of pelargonidin on the free radical metabolizing antioxidases of carcinogen-induced murine breast cancer models was unknown.