Current Research in Nutrition and Food Science - An open access, peer reviewed international journal covering all aspects of Nutrition and Food Science

Molecular and Functional Aspects of Anthocyanins: A Narrative Review on Their Antioxidant and Anti-inflammatory Mechanism

Anindita Ghosh¹, Sunanda Biswas^2*, Sneha De³and Samyak Ingale¹

¹Department of Nutritional Sciences and Dietetics, Symbiosis Skills and Professional University, Pune, India

²Department of Food and Nutrition, Acharya Prafulla Chandra College, Kolkata, India

³Department of Food and Nutrition, Brainware University, Kolkata, India

Corresponding Author Email: sunandafnt@gmail.com

Anthocyanins are bioactive compounds found in fruits which show a significant effect on biomarkers of inflammation and decrease redox stress. The current narrative review consists of anthocyanins and their different subcomponents like cyanidin, delphinidin consumption in association with inflammation, oxidative stress and anticancer activities. This study was conducted to comprehensively explore their molecular and functional aspects, with a focus on their mechanisms related to antioxidant and anti-inflammatory actions. The data was analysed based on the PRISMA framework, and the search was carried out on Google Scholar, and Pubmed, with primary focus on studies employing human cell culture model and human clinical trials. The data was examined, and the main outcomes identified as anti-inflammatory activities via reduction of IL-1 and IL- 6, C-reactive protein, increase in gene expression, and anti-cancer activities, increase in HDL cholesterol, and increase in Interleukin-10 mRNA concentration. Consumption of anthocyanin extracts showed positive results; a dose-dependent relation was witnessed higher doses are more effective in short duration.

Anthocyanins; Cyanidin; Delphinidin; Immunomodulation; Immune system; Immunity

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