Dietary Sources, Stabilization, Health Benefits, and Industrial Application of Anthocyanins—A Review

Autor: Ramesh Kumar Saini, Mohammad Imtiyaj Khan, Xiaomin Shang, Vikas Kumar, Varsha Kumari, Amit Kesarwani, Eun-Young Ko
Jazyk: angličtina
Rok vydání: 2024
Předmět:
Zdroj: Foods, Vol 13, Iss 8, p 1227 (2024)
Druh dokumentu: article
ISSN: 2304-8158
DOI: 10.3390/foods13081227
Popis: Natural phytochemicals are well known to protect against numerous metabolic disorders. Anthocyanins are vacuolar pigments belonging to the parent class of flavonoids. They are well known for their potent antioxidant and gut microbiome-modulating properties, primarily responsible for minimizing the risk of cardiovascular diseases, diabetes, obesity, neurodegenerative diseases, cancer, and several other diseases associated with metabolic syndromes. Berries are the primary source of anthocyanin in the diet. The color and stability of anthocyanins are substantially influenced by external environmental conditions, constraining their applications in foods. Furthermore, the significantly low bioavailability of anthocyanins greatly diminishes the extent of the actual health benefits linked to these bioactive compounds. Multiple strategies have been successfully developed and utilized to enhance the stability and bioavailability of anthocyanins. This review provides a comprehensive view of the recent advancements in chemistry, biosynthesis, dietary sources, stabilization, bioavailability, industrial applications, and health benefits of anthocyanins. Finally, we summarize the prospects and challenges of applications of anthocyanin in foods.
Databáze: Directory of Open Access Journals