Title Anthocyanins: From plant pigments to health benefits at mitochondrial level /
Authors Bendokas, Vidmantas ; Skemiene, Kristina ; Trumbeckaite, Sonata ; Stanys, Vidmantas ; Passamonti, Sabina ; Borutaite, Vilmante ; Liobikas, Julius
DOI 10.1080/10408398.2019.1687421
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Is Part of Critical reviews in food science and nutrition.. Philadelphia : Taylor & Francis. 2020, vol. 60, no. 19, p. 3352-3365.. ISSN 1040-8398. eISSN 1549-7852
Keywords [eng] Biosynthesis ; bioavailability and metabolism ; hepatoprotection ; kidney and pancreas ; neuro- and cardioprotection ; oxidative phosphorylation
Abstract [eng] Anthocyanins are water-soluble pigments providing certain color for various plant parts, especially in edible berries. Earlier these compounds were only known as natural food colorants, the stability of which depended on pH, light, storage temperature and chemical structure. However, due to the increase of the in vitro, in vivo experimental data, as well as of the epidemiological studies, today anthocyanins and their metabolites are also regarded as potential pharmaceutical compounds providing various beneficial health effects on either human or animal cardiovascular system, brain, liver, pancreas and kidney. Many of these effects are shown to be related to the free-radical scavenging and antioxidant properties of anthocyanins, or to their ability to modulate the intracellular antioxidant systems. However, it is generally overlooked that instead of acting exclusively as antioxidants certain anthocyanins affect the activity of mitochondria that are the main source of energy in cells. Therefore, the aim of the present review is to summarize the major knowledge about the chemistry and regulation of biosynthesis of anthocyanins in plants, to overview the facts on bioavailability, and to discuss the most recent experimental findings related to the beneficial health effects emphasizing mitochondria.
Published Philadelphia : Taylor & Francis
Type Journal article
Language English
Publication date 2020