Anthocyanins. bioactivity

Giusti, M.M. and Wrolstad, R.E., Characterization and measurement of anthocyanins by UV-visible spectroscopy, in Handbook of Food Analytical Chemistry Pigments, Colorants, Flavors, Texture, and Bioactive Food Components, Wrolstad, R.E. et al., Eds., John Wiley Sons, New York, 2005, 19. 

Fruifs and vegetables also contain ofher bioactive substances such as polyphenols (including well-known pigments anthocyanins, flavonols) and non-provitamin A carotenoids (mainly lycopene, lutein, and zeaxanthin) that may have protective effects on chronic diseases. Polyphenols and carotenoids are known to display antioxidant activities, counteracting oxidative alterations in cells. Besides these antioxidant properties, these colored bioactive substances may exert other actions on cell signaling and gene expression. 

In the past decade, general interest and research activities focusing on anthocyanins have considerably increased. This increased interest is not only based on the common knowledge that these water-soluble pigments can be used as possible alternatives to artificial food colorants, but also it relates to their bioactive properties. When search-... 

Flavonoids and Anthocyanins in Plants, and Latest Bioactive Heterocycles I Volume Editor N. Motohashi Volume 15, 2008... 

Jayaprakasam B, Vareed SK, Olson LK and Nair MG. 2005. Insulin secretion by bioactive anthocyanins and anthocyanidins present in fruits. J Agric Food Chem 53(1 ) 28—31. 

Cao, G., Muccitelli, H.U., Sanchez-Moreno, C., and Prior, R.L., Anthocyanins are absorbed in glycated forms in elderly women a pharmacokinetic study. Am. J. Clin. Nutr., 73, 920, 2001. Matsumoto, H., Inaba, H., Kishi, M., Tominaga, S., Hirayama, M., and Tsuda, T., Orally administered delphinidin 3-rutinoside and cyanidin 3-rutinoside are directly absorbed in rats and humans and appear in the blood as the intact forms, J. Agric. Food Chem., 49, 1546, 2001. Netzel, M., Strass, G., Janssen, M., Bitsch, I., and Bitsch, R., Bioactive anthocyanins detected in human urine after ingestion of blackcurrant juice, J. Environ. Pathol. Toxicol. Oncol, 20, 89, 2001. 

The comparison in terms of preservation of the total antioxidant activity and of the bioactive antioxidant components of the juice (ascorbic acid, anthocyanins, hydroxycinnamic acids, flavanones) demonstrates that this integrated membrane... 

Anthocyanins are a class of flavonoids separated from proanthocyani-dins. Anthocyanins have been known to be highly protective and therapeutic against especially age-related diseases such as hypertension, cardiac infraction and cerebral infarction. Additionally, because the colors of anthocyanins could help to ease psychic and physical troubles or tiredness, the anthocyanins could not only relax us, but also the colors themselves could prevent and remedy many diseases, especially, age-related diseases such as hypertension, heart failure, stroke and diabetes. Generally, anthocyanins have antioxidant properties, which could protect and enhance our body systems with bioactive abilities such as the immuno-, anticancer-, antimicrobial potencies and others. 

Bioactive Mechanism of Interaction Between Anthocyanins and Macromolecules Like DNAand Proteins... 

As part of the series Topics in Heterocyclic Chemistry, this volume titled Bioactive Heterocycles II presents comprehensive and up-to-date reviews on selected topics concerning flavonoids and anthocyanins in plants, and heterocycles such as bioactive phenothiazines, phenoxazines, and related compounds. The volume is separated into two sections mainly concentrating on these two topics. 

When considering the addition of a bioactive to food, it is useful to classify them as oil-soluble (e.g., polyunsaturated fatty acids, carotenes, lycopene), water-soluble (e.g., anthocyanins, proteins and peptides), or water/oil dispersible components (e.g., probiotics). Bioactives may be added directly to food if they are in a compatible format with the food matrix and provided their direct addition does not impact negatively on food quality or the bioavailability of the bioactive. When the solubility in a food matrix is limiting, its hydrophilicity/lipophilicity may be modified to enable improved incorporation. An example is the conversion of free plant sterols to fatty acid esters in order to make them more oil-soluble and readily incorporated into spreads (Deckere de and Verschuren 2000). 

Loupy A (ed) (2002) Microwaves in organic synthesis, 2nd edn. Wiley-VCH, Weinheim Shah A, Bariwal J, Molnar J et al (2008) Advanced dihydropyridines as novel multidrug resistance modifiers and reversing agents. In Motohashi N (ed) Bioactive heterocycles VI fiavonoids and anthocyanins in plants, and latest bioactive heterocycles 1, vol 15. Springer, Berlin... 

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