Anthocyanin News and Research

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Anthocyanins are water-soluble vacuolar pigments that may appear red, purple, or blue according to pH. They belong to a parent class of molecules called flavonoids synthesized via the phenylpropanoid pathway. Anthocyanins occur in all tissues of higher plants, including leaves, stems, roots, flowers, and fruits. Anthoxanthins are their clear, white to yellow counterparts occurring in plants. Anthocyanins are derivatives of anthocyanidins which include pendant sugars.

Anthocyanins are powerful antioxidants in vitro. This antioxidant property may be conserved even after the plant which produced the anthocyanin is consumed by another organism, possibly explaining why fruits and vegetables with colorful skins and pulp are considered nutritious. Research continues to be underway as to the potential range of health benefits from anthocyanins.

Blueberries boost calmness but not cognition in metabolic syndrome study

A study in the American Journal of Clinical Nutrition finds that chronic blueberry intake does not significantly improve cognitive function, alertness, or mood in adults with metabolic syndrome, despite a slight improvement in picture recognition accuracy and self-rated calmness after a high-fat, high-sugar meal.

12 Feb 2024

How does geography and climate impact wine quality and its health benefits?

Researchers review the health benefits and quality of wines and their phenolic derivatives.

22 Jan 2024

Exploring nature's palette: The promising future of natural food colorants

A review in Foods journal discusses the potential of natural foods as alternatives to synthetic colorants in food products, focusing on their safety and potential health benefits. It highlights the need for more research to enhance the stability and availability of natural food coloring agents.

13 Nov 2023

Can strawberries mitigate Alzheimer's risk? Recent study suggests a possibility

Whether strawberry supplementation mitigates the risk for late-life dementia.

23 Oct 2023

What are the pharmacological properties of black goji berries?

The pharmacological effects of the components of Lycium ruthenicum Murray fruits.

29 Sep 2023

How do different polyphenol-rich foods impact chronic diseases?

The potential of phytochemicals in promoting a healthy human diet to combat chronic disease.

27 Sep 2023

Hokkaido red wines show promise in boosting vascular function

Researchers find that consuming red wines made from Zweigelt grape varietals cultivated in Hokkaido, Japan, can positively affect vascular and platelet function in healthy adult men, with the 2018 vintage having a more pronounced effect on blood pressure. The study highlights the role of specific polyphenolic profiles in wines for cardiovascular benefits.

21 Sep 2023

Brazilian fruits positively impact gut health and chronic disease prevention

The influence of Brazilian native fruits and their by-products on human intestinal microbiota.

21 Sep 2023

Pinto beans may have anti-inflammatory properties

Common beans are important food sources with high nutritional content. Bean seeds also contain phenolic compounds, which have antioxidant and anti-inflammatory properties that promote health.

28 Jul 2023

New study reveals blueberry quality discrepancies at retail markets

Study finds that some preharvest and postharvest factors may influence the quality of blueberries.

10 Jul 2023

Does drinking 100% fruit juice reduce risk of cardiovascular disease?

Study investigates the potential impact of (poly)phenols found in 100% fruit juices on cardiometabolic risk factors, utilizing published randomized controlled trials. It aims to understand how these compounds may mediate the effects on overall health.

20 Jun 2023

Study reveals impressive skin benefits of blueberries

The benefits of topical and dietary blueberry supplementation in preventing environmental stressor-mediated skin damage and preserving skin health.

14 Jun 2023

Juicy findings: Chinese consumers embrace fruit peel delights, scientists examine nutritional value and pesticide concerns

Research explores the consumption of fruit peels by Chinese consumers, highlighting their nutritional value and pesticide residues. It provides insights into methods of pesticide detection and removal, as well as the physiological benefits of fruit peels, aiming to guide informed consumption and contribute to further research in this area.

1 Jun 2023

Precision nutrition and the gut microbiome: the impact of blueberries

Researchers explored the impacts of precision nutrition on gut microbiome variation.

25 May 2023

Study indicates that elderberry juice consumption increases carbohydrate oxidation in obese adults

Researchers evaluated the effects of elderberry juice on indirect calorimetry and insulin sensitivity/ glucose tolerance measures.

27 Apr 2023

Higher intake of flavonols linked to lower risk of frailty onset in adults

This study aimed to investigate the association between dietary flavonoids, their subclasses, quercetin, and frailty onset in adults. The results suggest that higher intake of flavonols, particularly quercetin, may be associated with a lower risk of frailty onset.

17 Apr 2023

An apple a day keeps the doctor away: polyphenol-enriched apples alter immune cell gene expression and fecal microbiota composition

Researchers compared the effects of consuming red-fleshed apples and white-fleshed among healthy adults.

29 Mar 2023

New Mediterranean plant-based smoothies show promising health benefits, study finds

A recent study published in the Antioxidants journal analyzed the potential health-promoting activities of innovative smoothies made from some typical Mediterranean plant products, such as apple (Malus domestica (Md) juice, strawberry tree (Arbutus unedo (Au) fruit puree and enriched with Myrtus communis (Mc) purple berry extract, Crocus sativus (Cs) petal juice, Acca sellowiana (As), and Diospyros kaki (Dk) fruits.

28 Mar 2023

Wild blueberries may help accelerate fat oxidation during exercise

A cup of wild blueberries a day may keep low energy at bay. The berries have long been hailed as a superfood-;while they're known for a plethora of health benefits, new research from Cal Poly Humboldt proves this superfruit could help burn fat during exercise.

27 Mar 2023

The effect of strawberry, blueberry, and strawberry-blueberry blend decoction-based functional beverages on obesity-related metabolic alterations

Researchers evaluated whether polyphenol-rich strawberry and blueberry decoction-based functional beverages could prevent obesity or related metabolic alterations in high-fat and high-fructose diet-fed rats.

7 Mar 2023