Anthocyanins: Molecular Aspects on Their Neuroprotective Activity

Abstract

Anthocyanins are a type of flavonoids that give plants and fruits their vibrant colors. They are known for their potent antioxidant properties and have been linked to various health benefits. Upon consumption, anthocyanins are quickly absorbed and can penetrate the blood–brain barrier (BBB). Research based on population studies suggests that including anthocyanin-rich sources in the diet lower the risk of neurodegenerative diseases. Anthocyanins exhibit neuroprotective effects that could potentially alleviate symptoms associated with such diseases. In this review, we compiled and discussed a large body of evidence supporting the neuroprotective role of anthocyanins. Our examination encompasses human studies, animal models, and cell cultures. We delve into the connection between anthocyanin bioactivities and the mechanisms underlying neurodegeneration. Our findings highlight how anthocyanins’ antioxidant, anti-inflammatory, and anti-apoptotic properties contribute to their neuroprotective effects. These effects are particularly relevant to key signaling pathways implicated in the development of Alzheimer’s and Parkinson’s diseases. In conclusion, the outcome of this review suggests that integrating anthocyanin-rich foods into human diets could potentially serve as a therapeutic approach for neurological conditions, and we identify promising avenues for further exploration in this area.

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“…Additionally, they show neuroprotective effects, supporting cognitive function and reducing neurodegenerative disease risk. (Za et al, 2023) In vitro and animal studies reveal anthocyanins' anti-cancer properties by inhibiting cancer cell growth and inducing apoptosis (programmed cell death). (Lin et al, 2017;Jiang et al, 2014) Anthocyanins, implicated in blood sugar regulation and enhanced insulin sensitivity, show potential benefits for diabetes management.…”

Anthocyanin-Loaded Polymers as Promising Nature-Based, Responsive, and Bioactive Materials

“…As mentioned above, anthocyanins have been widely studied because they are bioactive substances with many attractive characteristics (antioxidant, anti-inflammatory, antibacterial, and even anticancer properties). Indeed, consuming foods high in flavonoids (of which anthocyanins are a subgroup) has multiple health benefits, such as improvements in the cardiovascular system [ 105 ], neuroprotective effects [ 106 ], and improvement in skin texture due to their antioxidant and anti-inflammatory properties [ 107 , 108 ]. According to this, the food industry is one of the most important areas for anthocyanin application.…”

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“…It acts as an antioxidant and anti-inflammatory agent, contributing to the prevention of various diseases [78]. Additionally, anthocyanins, another type of flavonoid present in red fruits, can penetrate the blood-brain barrier and offer potential neuroprotective benefits [79]. Bortolini et al found that concentrations of 20 ug/mL of blackberry, black raspberry, blueberry, cranberry, red raspberry, and strawberry extracts were effective in preserving the cellular viability of bv-2 microglia when exposed to oxidative stress [3].…”