Generic placeholder image

Current Nutrition & Food Science


ISSN (Print): 1573-4013
ISSN (Online): 2212-3881

Review Article

Anthocyanins: Chemical Properties and Health Benefits: A Review

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

Volume 17 , Issue 7 , 2021

Published on: 01 January, 2021

Page: [662 - 672] Pages: 11

DOI: 10.2174/1573401317999210101150652

Price: $65


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.

Graphical Abstract

Rights & Permissions Print Export Cite as
© 2022 Bentham Science Publishers | Privacy Policy