Anthocyanins are natural, colored, water-soluble plant pigments that belong
to the flavonoid, a subclass of the family polyphenol. Common dietary sources of
anthocyanins include red and purple berries, grapes, apples, plums, cabbage, and other
foods strong in natural colorants. Cyanidin, delphinidin, malvidin, peonidin, petunidin,
and pelargonidin are among the six most prevalent anthocyanidins in nature. Cyanidin3-glucoside, one of the anthocyanin pigments, is the main anthocyanin present in most
of the plants. Following ingestion, anthocyanins are absorbed in the digestive system,
with the distal lower colon meant for the major absorption and metabolism.
Anthocyanins are extensively broken down by microbes in the colon before being
absorbed and used by humans in phase II metabolism. As a result, hybrid microbialhuman metabolites are created, which are then ingested and boost the anthocyanins'
bioavailability. Colored anthocyanin pigments are traditionally used as natural food
colorants. In addition to their usage as natural colors, anthocyanidins and anthocyanins
are potential medicinal components that have a variety of positive health effects.
Anthocyanins provide several health advantages, particularly in the prevention of
oxidative stress-related illnesses, including cardiovascular, metabolic, and neurological
disorders. According to new data, the regulation of gut microbiota may also be linked
to the health-promoting benefits attributed to anthocyanins. Despite the potentially
widespread biological activity of anthocyanins, safety and toxicological concerns are
relatively minor. The advantages of anthocyanins for health have been the focus of
extensive study over the last two decades. This book chapter focuses on a thorough
overview of the most recent research on anthocyanins, their pharmacological properties
and nutraceutical values in human health.
Keywords: Anthocyanin, Anthocyanidin, Antioxidant, Biological activity, Colorant, Cardioprotective, Dietary source, Health benefit, Nutraceutical, Neuroprotective, Pigment.
