Bioactivity and functionality of anthocyanins: A review

Autores
Dini, Cecilia; Zaro, Maria Jose; Viña, Sonia Zulma
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Anthocyanins are flavonoid compounds imparting pink, red, blue, and purple colors to fruits, flowers, leaves, and some underground organs. These pigments play an important role in pollination and fruit and seed dispersal and they are related to the protection of plant tissues exposed to biotic and/or abiotic stress. Their consumption has been linked to diverse health benefits such as anti-inflammatory and anti-carcinogenic properties, diminution of cardiovascular disease incidence, obesity control, and diabetes mitigation effects. Also, in vitro studies have revealed certain potential cancer chemopreventive activities of anthocyanins. Reactive oxygen species scavenging as well as metal chelating and direct binding to proteins have been associated with anthocyanin health effects. Recent studies have indicated that these compounds can modulate decisive signaling pathways and gene regulation. Their action contributes to vascular homeostasis and to angiogenesis, inflammation, and platelet aggregation control. Likewise, anthocyanins have been associated with the prevention of a peroxynitrite-mediated disorder in endothelial cells. The potential use of anthocyanins as colorants in food has been extensively analyzed since they are the main hydrosoluble plant pigments. However, their instability and the influence of concentration, pH, temperature, and the presence of other compounds (phenolic acids, metals) on color properties can limit anthocyanin use as food ingredients and additives. Encapsulation has been proposed as an alternative to reduce food-processing damage and to deliver these compounds to their target site in the human body. Likewise, chemical lipophilization of anthocyanins has been assayed to obtain modified compounds with higher lipophilicity, more suitable for lipid-rich matrices.
Fil: Dini, Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Zaro, Maria Jose. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Viña, Sonia Zulma. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; Argentina; Argentina
Materia
ANTI-INFLAMMATORY AND ANTI-CARCINOGENIC PROPERTIES
ENCAPSULATION
ESTERIFICATION
FLAVONOID PIGMENTS
FOOD ADDITIVES
FUNCTIONAL FOODS
OBESITY CONTROL
PHENOLICS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/97324
Acceder
id CONICETDig_3fd608498ff7ea7c857ce3236b22fe01
oai_identifier_str oai:ri.conicet.gov.ar:11336/97324
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Bioactivity and functionality of anthocyanins: A reviewDini, CeciliaZaro, Maria JoseViña, Sonia ZulmaANTI-INFLAMMATORY AND ANTI-CARCINOGENIC PROPERTIESENCAPSULATIONESTERIFICATIONFLAVONOID PIGMENTSFOOD ADDITIVESFUNCTIONAL FOODSOBESITY CONTROLPHENOLICShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Anthocyanins are flavonoid compounds imparting pink, red, blue, and purple colors to fruits, flowers, leaves, and some underground organs. These pigments play an important role in pollination and fruit and seed dispersal and they are related to the protection of plant tissues exposed to biotic and/or abiotic stress. Their consumption has been linked to diverse health benefits such as anti-inflammatory and anti-carcinogenic properties, diminution of cardiovascular disease incidence, obesity control, and diabetes mitigation effects. Also, in vitro studies have revealed certain potential cancer chemopreventive activities of anthocyanins. Reactive oxygen species scavenging as well as metal chelating and direct binding to proteins have been associated with anthocyanin health effects. Recent studies have indicated that these compounds can modulate decisive signaling pathways and gene regulation. Their action contributes to vascular homeostasis and to angiogenesis, inflammation, and platelet aggregation control. Likewise, anthocyanins have been associated with the prevention of a peroxynitrite-mediated disorder in endothelial cells. The potential use of anthocyanins as colorants in food has been extensively analyzed since they are the main hydrosoluble plant pigments. However, their instability and the influence of concentration, pH, temperature, and the presence of other compounds (phenolic acids, metals) on color properties can limit anthocyanin use as food ingredients and additives. Encapsulation has been proposed as an alternative to reduce food-processing damage and to deliver these compounds to their target site in the human body. Likewise, chemical lipophilization of anthocyanins has been assayed to obtain modified compounds with higher lipophilicity, more suitable for lipid-rich matrices.Fil: Dini, Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Zaro, Maria Jose. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Viña, Sonia Zulma. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; Argentina; ArgentinaBentham Science Publishers2018-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/97324Dini, Cecilia; Zaro, Maria Jose; Viña, Sonia Zulma; Bioactivity and functionality of anthocyanins: A review; Bentham Science Publishers; Current Bioactive Compounds; 15; 5; 8-2018; 507-5231573-40721875-6646CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.eurekaselect.com/164829/articleinfo:eu-repo/semantics/altIdentifier/doi/10.2174/1573407214666180821115312info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T11:01:57Zoai:ri.conicet.gov.ar:11336/97324instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-22 11:01:57.813CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Bioactivity and functionality of anthocyanins: A review
title Bioactivity and functionality of anthocyanins: A review
spellingShingle Bioactivity and functionality of anthocyanins: A review
Dini, Cecilia
ANTI-INFLAMMATORY AND ANTI-CARCINOGENIC PROPERTIES
ENCAPSULATION
ESTERIFICATION
FLAVONOID PIGMENTS
FOOD ADDITIVES
FUNCTIONAL FOODS
OBESITY CONTROL
PHENOLICS
title_short Bioactivity and functionality of anthocyanins: A review
title_full Bioactivity and functionality of anthocyanins: A review
title_fullStr Bioactivity and functionality of anthocyanins: A review
title_full_unstemmed Bioactivity and functionality of anthocyanins: A review
title_sort Bioactivity and functionality of anthocyanins: A review
dc.creator.none.fl_str_mv Dini, Cecilia
Zaro, Maria Jose
Viña, Sonia Zulma
author Dini, Cecilia
author_facet Dini, Cecilia
Zaro, Maria Jose
Viña, Sonia Zulma
author_role author
author2 Zaro, Maria Jose
Viña, Sonia Zulma
author2_role author
author
dc.subject.none.fl_str_mv ANTI-INFLAMMATORY AND ANTI-CARCINOGENIC PROPERTIES
ENCAPSULATION
ESTERIFICATION
FLAVONOID PIGMENTS
FOOD ADDITIVES
FUNCTIONAL FOODS
OBESITY CONTROL
PHENOLICS
topic ANTI-INFLAMMATORY AND ANTI-CARCINOGENIC PROPERTIES
ENCAPSULATION
ESTERIFICATION
FLAVONOID PIGMENTS
FOOD ADDITIVES
FUNCTIONAL FOODS
OBESITY CONTROL
PHENOLICS
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Anthocyanins are flavonoid compounds imparting pink, red, blue, and purple colors to fruits, flowers, leaves, and some underground organs. These pigments play an important role in pollination and fruit and seed dispersal and they are related to the protection of plant tissues exposed to biotic and/or abiotic stress. Their consumption has been linked to diverse health benefits such as anti-inflammatory and anti-carcinogenic properties, diminution of cardiovascular disease incidence, obesity control, and diabetes mitigation effects. Also, in vitro studies have revealed certain potential cancer chemopreventive activities of anthocyanins. Reactive oxygen species scavenging as well as metal chelating and direct binding to proteins have been associated with anthocyanin health effects. Recent studies have indicated that these compounds can modulate decisive signaling pathways and gene regulation. Their action contributes to vascular homeostasis and to angiogenesis, inflammation, and platelet aggregation control. Likewise, anthocyanins have been associated with the prevention of a peroxynitrite-mediated disorder in endothelial cells. The potential use of anthocyanins as colorants in food has been extensively analyzed since they are the main hydrosoluble plant pigments. However, their instability and the influence of concentration, pH, temperature, and the presence of other compounds (phenolic acids, metals) on color properties can limit anthocyanin use as food ingredients and additives. Encapsulation has been proposed as an alternative to reduce food-processing damage and to deliver these compounds to their target site in the human body. Likewise, chemical lipophilization of anthocyanins has been assayed to obtain modified compounds with higher lipophilicity, more suitable for lipid-rich matrices.
Fil: Dini, Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Zaro, Maria Jose. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Viña, Sonia Zulma. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; Argentina; Argentina
description Anthocyanins are flavonoid compounds imparting pink, red, blue, and purple colors to fruits, flowers, leaves, and some underground organs. These pigments play an important role in pollination and fruit and seed dispersal and they are related to the protection of plant tissues exposed to biotic and/or abiotic stress. Their consumption has been linked to diverse health benefits such as anti-inflammatory and anti-carcinogenic properties, diminution of cardiovascular disease incidence, obesity control, and diabetes mitigation effects. Also, in vitro studies have revealed certain potential cancer chemopreventive activities of anthocyanins. Reactive oxygen species scavenging as well as metal chelating and direct binding to proteins have been associated with anthocyanin health effects. Recent studies have indicated that these compounds can modulate decisive signaling pathways and gene regulation. Their action contributes to vascular homeostasis and to angiogenesis, inflammation, and platelet aggregation control. Likewise, anthocyanins have been associated with the prevention of a peroxynitrite-mediated disorder in endothelial cells. The potential use of anthocyanins as colorants in food has been extensively analyzed since they are the main hydrosoluble plant pigments. However, their instability and the influence of concentration, pH, temperature, and the presence of other compounds (phenolic acids, metals) on color properties can limit anthocyanin use as food ingredients and additives. Encapsulation has been proposed as an alternative to reduce food-processing damage and to deliver these compounds to their target site in the human body. Likewise, chemical lipophilization of anthocyanins has been assayed to obtain modified compounds with higher lipophilicity, more suitable for lipid-rich matrices.
publishDate 2018
dc.date.none.fl_str_mv 2018-08
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/97324
Dini, Cecilia; Zaro, Maria Jose; Viña, Sonia Zulma; Bioactivity and functionality of anthocyanins: A review; Bentham Science Publishers; Current Bioactive Compounds; 15; 5; 8-2018; 507-523
1573-4072
1875-6646
CONICET Digital
CONICET
url http://hdl.handle.net/11336/97324
identifier_str_mv Dini, Cecilia; Zaro, Maria Jose; Viña, Sonia Zulma; Bioactivity and functionality of anthocyanins: A review; Bentham Science Publishers; Current Bioactive Compounds; 15; 5; 8-2018; 507-523
1573-4072
1875-6646
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.eurekaselect.com/164829/article
info:eu-repo/semantics/altIdentifier/doi/10.2174/1573407214666180821115312
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Bentham Science Publishers
publisher.none.fl_str_mv Bentham Science Publishers
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.982451

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