Title:Anthocyanins: Chemical Properties and Health Benefits: A Review
Volume: 17
Issue: 7
Author(s): Siraj S. Mohammad*, Renata O. Santos, Maria I. Barbosa and José L. Barbosa Junior
Affiliation:
- Department of Science and Food Technology, Institution of Technology, UFRRJ University, Rio de Janeiro,Brazil
Keywords:
Polyphenols, antioxidant, pigments, pharmaceutical, cancer, lipid.
Abstract: Anthocyanins are widely spread in different kinds of food, especially fruits and floral
tissues, there is an extensive range of anthocyanin compounds reach more than 600 exist in nature.
Anthocyanins can be used as antioxidants and raw material for several applications in food
and pharmaceutical industry. Consequently, a plenty of studies about anthocyanins sources and
extraction methods were reported. Furthermore, many studies about their stability, bioactive and
therapeutic properties have been done. According to the body of work, we firstly worked to shed
light on anthocyanin properties including chemical, antioxidant and extraction properties. Secondly,
we reported the applications and health benefits of anthocyanin including the applications
in food processes and anthocyanin characteristics as therapeutic and prophylactic compounds.
We reviewed anticancer, anti-diabetic, anti-fatness, oxidative Stress and lipid decreasing and
vasoprotective effects of anthocyanins. In conclusion, because the importance of phytochemicals
and bioactive compounds the research is still continuing to find new anthocyanins from natural
sources and invest them as raw materials for pharmaceutical and nutrition applications.
