Anthocyanins: Chemical Properties and Health Benefits: A Review

Author(s): Siraj S. Mohammad*, Renata O. Santos, Maria I. Barbosa, José L. Barbosa Junior

Journal Name: Current Nutrition & Food Science

Volume 17 , Issue 7 , 2021


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Abstract:

Anthocyanins are widely spread in different kinds of food, especially fruits and floral tissues, there is an extensive range of anthocyanin compounds reach more than 600 exist in nature. Anthocyanins can be used as antioxidants and raw material for several applications in food and pharmaceutical industry. Consequently, a plenty of studies about anthocyanins sources and extraction methods were reported. Furthermore, many studies about their stability, bioactive and therapeutic properties have been done. According to the body of work, we firstly worked to shed light on anthocyanin properties including chemical, antioxidant and extraction properties. Secondly, we reported the applications and health benefits of anthocyanin including the applications in food processes and anthocyanin characteristics as therapeutic and prophylactic compounds. We reviewed anticancer, anti-diabetic, anti-fatness, oxidative Stress and lipid decreasing and vasoprotective effects of anthocyanins. In conclusion, because the importance of phytochemicals and bioactive compounds the research is still continuing to find new anthocyanins from natural sources and invest them as raw materials for pharmaceutical and nutrition applications.

Keywords: Polyphenols, antioxidant, pigments, pharmaceutical, cancer, lipid.

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Article Details

VOLUME: 17
ISSUE: 7
Year: 2021
Published on: 01 January, 2021
Page: [662 - 672]
Pages: 11
DOI: 10.2174/1573401317999210101150652
Price: $65

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