Anthocyanins protective effects

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. 

The anthocyanin stabilities of grape-marc, elderberry, and black currant extracts were lower in all sucrose (100 g/L)-added systems as compared to the controls at pH values of 3, 4, and 5, whereas the brown index did not change with the addition of sugar. On the contrary, a protective effect of 20% sucrose added to frozen crowberries and strawberries was reported and the stabilities of anthocyanin juices from aronia were higher in syrups than in diluted extracts. Roselles pre-... 

Malien-Aubert, C., Dangles, O., and Amiot, M.J., Color stability of commercial anthocyanin-based extracts in relation to phenolic composition protective effects by intra- and intermolecular copigmentation, J. Agric. Food Chem., 49, 170, 2001. 

Interest in the health effects of anthocyanins was piqued by the French paradox in which the mortality from cardiovascular disease was lower than that predicted from the intake of dietary saturated fatty acids. The beneficial effects were greater in association with alcohol taken in the form of wine suggesting that there may be a protective effect of other components of wine. Needless to say the wine industry was pleased with this research. 

There is also an expectation that thiols can be directly oxidized through to disulfides (RSSR in Fig. 4.4B) (Mestres et ah, 2000 Rauhut et ah, 1996), a mechanism also suggested for the case of 3MH (Murat et ah, 2003) where a protective effect from anthocyanins present in the wine was noted. In one study, the concentrations of both ethanethiol and the related oxidized form of diethyl disulfide in a red wine were found to decrease over a 60-day period, and at a greater rate under aeration (Majcenovic et ah, 2002). However, in a survey of wines over five vintages, the older wines were shovm to contain higher concentrations of diethyl disulfide, and lower concentrations of ethanethiol (Fedrizzi et ah, 2007). 

The antioxidant activity of anthocyanins in the fruits and leaves from different cultivars of the thornless blackberry (Rubus sp.), red raspberry (Rubus idaeus L.), black raspberry (Rubus occidentalis L.) and strawberry (Fragaria x ananassa D.) was reported [54]. Studies on the ability of endothelial cells (EC) to incorporate anthocyanins and on the potential benefits against various oxidative stressors showed that the enrichment of EC with elderberry anthocyanins gave significant protective effects in the endothelial cells against the oxidative stressors, hydrogen peroxide, 2,2/-azobis(2-amidinopropane) dihydrochloride, and iron(II) sulfate/ascorbic acid [55]. 

Mauray, A. Felgines, C. Morand, C. Mazur, A. Scalbert, A. Milenkovic, D. 2010. Nutrigenomic analysis of the protective effects of bilberry anthocyanin-rich extract in apo E-deficient miee. Genes Nutr. 5 343-353. 

In the U.S., the average daily intake of anthocyanins has been estimated to be 215 mg during the summer and 180 mg during the winter. However, there are limited quantitative data available, but similar methodology indicates that the concentrations can be quite variable in any one food. - A recent report demonstrated that increased childhood fruit intake, but not vegetable, was associated with reduced risk of incident cancer. Thus, childhood fruit consumption may have a long-term protective effect on cancer risk in adults. Because a major difference between fruits and most vegetables is the anthocyanin content, further study is needed to demonstrate a clear relationship between anthocyanin intake and cancer. 

Wang, C.J., Wang, J.M., Lin, W.L., Chu, C.Y., Chou, RP, and Tseng, T.H., Protective effect of Hibiscus anthocyanins against fert-butyl hydroperoxide-induced hepatic toxicity in rats. Food Chem. Toxicol., 38, 411 16, 2000. 

The antioxidative role of anthocyanins and flavones in providing stable blue flower colors in the angiosperms has been studied. The leaf anthocyanins and flavones showed a protective effect against UV-B radiation. These protective UV-B flavonoids in angiosperms were mainly kaempferol (9), quercetin (10), cyanidin (51), luteolin (65), and isoorientin C-glycoside (flavone C-glycoside, 66) (Fig. 14) [35]. 

Ascorbic acid may have a protective effect with regard to anthocyanins, since it reduces the o-quinones formed before their polymerization. However, ascorbic acid, as well as products of its degradation, increases anthocyanins degradation rate. 

MALIEN-AUBERT c, DANGLES o and AMIOT M J (2001), Color Stability of commercial anthocyanin-based extracts in relation to the phenolic composition. Protective effects by into and intermolecular copigmentation , J Agric Food Chem, 49, 170-176. 

The rate of anthocyanin degradation is greatly affected by pH value. Increasing acidity has a protective effect on the stability of the pigment. Figure 3 shows the relative rate of pigment loss in buffered solutions at various pH values. 

Another way to protect ascorbic acid from oxidation consists of the chelating mechanism. As has been discussed above, flavonoids with ortho-phenol structure have the ability to chelate bivalent metals, which may undergo the oxidation of ascorbic acid, and this mechanism of protection for anthocyanins is being proposed by Sarma et al [167], These former reports might explain what was proposed by Rusznyak and Szent-Gyorgyi more than six decades ago when they observed that the administration of lemon juice decreased the fragility and permeability of the capillary wall, where ascorbic acid alone had no protective effect, and led them to propose flavonoids as vitamin P. 

In pilot studies, supplementation of CRC patients with freeze-dried black raspberry (BRB) suppositories and/or oral BRB slurry or an anthocyanin-rich bilberry extract appeared to have a protective effect. " Over a... 

Anthocyanins impart red-purple color to fruits and flowers due to varying composition of its aglycones such as pelargonidin, cyanidin, peonidin, delphinidin, petunidin, and malvidin. The color of these pigments is influenced by pH and metal imi complexes [52]. A large number of recent reports suggest that anthocyanins and anthocyanin-rich berries or their extracts exhibit a wide range of protective effects with potential benefits for human and animal health [52,53]. It has been... 

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