Anthocyanins: From the Field to the Antioxidants in the Body

Overview

Journal Antioxidants (Basel)

Date 2020 Sep 5

PMID 32887513

Citations 34

Authors

Vidmantas Bendokas

Vidmantas Stanys

Ingrida Mazeikiene

Sonata Trumbeckaite

Rasa Baniene

Julius Liobikas

Affiliations

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Abstract

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.

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