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Anthocyanin Anthocyanins are naturally occurring flavonoid pigments responsible for the blue, red, and orange color of many fruits, vegetables, and plants. There are over 250 known anthocyanins, many of which are potent antioxidants; the antioxidant activity of anthocyanins is hypothesized as a major reason for the health benefits associated with consuming a diet high in fruits and vegetables. Anthocyanin rich foods (including grapes, berries, pomegranates, and cherries among many others) show strong potential for preventing and/or treating cardiovascular disease, cancer, and chronic inflammation. REFERENCES: Hou D, Fujii M, Terahara N, Yoshimoto M. Molecular Mechanisms Behind Chemopreventive Effects of Anthocianidins. Journal of Biomedicine and Biotechnology 2004; 5: 321-325. Karlsen A, Retterstol L, Laake P, et al. Anthocyanins inhibit nuclear factor kappa-B activation in monocytes and reduce plasma concentrations of pro-inflammatory mediators in healthy adults. Journal of Nutrition 2007; 137: 1951-1954. Wang H, Guohua Cao, Prior RL. Oxygen Radical Absorbing Capacity of Anthocyanins. J. Agric. Food Chem. 1997; 45:304-309 |
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