Anti-glycation and anti-inflammatory activities of anthocyanins from purple vegetables

Gao, Qingchao; Ma, Rong; Shi, Lu; Liang, Ying; Zhang, Zhiyong

doi:10.1039/d2fo03645b

Cited by 11 publications

(5 citation statements)

References 47 publications

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“…Purple cabbage anthocyanins (PCA) extract (250 g kg −1 anthocyanins, w/w) was bought from Xi'an Ruilin Biological Technology Co., Ltd (Shanxi, China). With reference to previous studies, 18 the anthocyanins identified by high performance liquid chromatography-mass spectrometry (HPLC-MS) mainly contain cyanidin-3-(p-coumarolyl)-diglucoside-5-glucoside, pelargonidin-3-(malonyl)-glucoside, cyanidin-3-sophoroside-5-glucoside, and delphinidin-3-glucoside. Yuanye Biological Co., Ltd (Shanghai, China) and Sinopharm Chemical Reagent Co., Ltd (Shanghai, China) provided the chemical and biochemical reagents needed for the studies.…”

Section: Methodsmentioning

confidence: 89%

Effects of purple cabbage anthocyanin extract on the gluten characteristics and the gluten network evolution of high‐gluten dough

Xie,

Liu,

Zeng

et al. 2024

J Sci Food Agric

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BACKGROUNDAnthocyanins are polyphenolic pigments that have hypoglycemic, antioxidation, anti‐aging, and other effects. Research has shown that polyphenols can optimize the processing of dough and improve the texture and nutritional characteristics of dough products. The formation of gluten networks is decisive for the quality of flour products. The effects of purple cabbage anthocyanin (PCA) extract on the structure, microscopic morphology, and network formation of gluten protein were studied, and the types of cross‐linking between PCA and gluten protein are discussed.RESULTSThe results show that PCA extract increased the free sulfhydryl (SH) group content and the free amino group of gluten proteins, stimulated an increase in the β‐sheet ratio and the decrease of α‐helix ratio, and increased the gluten index significantly (P < 0.05). The PCA extract also induced gluten protein aggregation, increased the height of protein molecular chains, and stimulated the formation of gluten networks. When PCA extract concentrations were 4 g kg−1 and 8 g kg−1, the gluten network was more homogeneous, continuous, and dense.CONCLUSIONAppropriate anthocyanins have a positive effect on the properties of gluten and promote the formation of gluten networks. Excessive anthocyanins destroy gluten protein interaction and harm gluten cross‐linking. This study may provide a useful source of data for the production of functional flour products rich in anthocyanins. © 2024 Society of Chemical Industry.

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Section: Methodsmentioning

confidence: 89%

Effects of purple cabbage anthocyanin extract on the gluten characteristics and the gluten network evolution of high‐gluten dough

Xie,

Liu,

Zeng

et al. 2024

J Sci Food Agric

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“…However, peonidin, pelargonidin, and delphinidin glucoside are other major anthocyanins that can be found in these sources . Also, many vegetables and flowers are also rich in anthocyanins, like red cabbage, purplecorn, purple sweet potato, purple cabbage, gynura bicolor and hibiscus calyx. , …”

Section: Basic Information About Anthocyaninsmentioning

confidence: 99%

“…28 Also, many vegetables and flowers are also rich in anthocyanins, like red cabbage, purplecorn, purple sweet potato, purple cabbage, gynura bicolor and hibiscus calyx. 29,30 2.2. Absorption and Transport of Anthocyanin in the Gastrointestinal Tract.…”

Section: Main Classification and Structure Of Dietarymentioning

confidence: 99%

The Role of Anthocyanins in Alleviating Intestinal Diseases: A Mini Review

Liu,

Fernandes,

Mateus

et al. 2024

J. Agric. Food Chem.

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Anthocyanins are phytonutrients with physiological activity belonging to the flavonoid family whose transport and absorption in the human body follow specific pathways. In the upper gastrointestinal tract, anthocyanins are rarely absorbed intact by active transporters, with most reaching the colon, where bacteria convert them into metabolites. There is mounting evidence that anthocyanins can be used for prevention and treatment of intestinal diseases, including inflammatory bowel disease (IBD), irritable bowel syndrome (IBS), and colorectal cancer (CRC), through the protective function on the intestinal epithelial barrier, immunomodulation, antioxidants, and gut microbiota metabolism. Dietary anthocyanins are summarized in this comprehensive review with respect to their classification and structure as well as their absorption and transport mechanisms within the gastrointestinal tract. Additionally, the review delves into the role and mechanism of anthocyanins in treating common intestinal diseases. These insights will deepen our understanding of the potential benefits of natural anthocyanins for intestinal disorders.

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“…Anthocyanins also exert anti-inflammatory effects. Gao et al [ 187 ] showed that anthocyanins from purple vegetables—purple cabbage, purple sweet potato, purple corn and Gynura bicolor —effectively inhibited the production of pro-inflammatory factors such as nitric oxide (NO) and tumour necrosis factor alpha (TNF-α) [ 187 ]. Anthocyanins have also been shown to counteract the progression of obesity and osteoarthritis [ 188 ].…”

Section: The Effects Of Anthocyanins On the Prevention And Supportive...mentioning

confidence: 99%

Effects of Anthocyanins on Components of Metabolic Syndrome—A Review

Godyla-Jabłoński,

Raczkowska,

Jodkowska

et al. 2024

Nutrients

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Metabolic syndrome (MetS) is a significant health problem. The co-occurrence of obesity, carbohydrate metabolism disorders, hypertension and atherogenic dyslipidaemia is estimated to affect 20–30% of adults worldwide. Researchers are seeking solutions to prevent and treat the conditions related to MetS. Preventive medicine, which focuses on modifiable cardiovascular risk factors, including diet, plays a special role. A diet rich in fruits and vegetables has documented health benefits, mainly due to the polyphenolic compounds it contains. Anthocyanins represent a major group of polyphenols; they exhibit anti-atherosclerotic, antihypertensive, antithrombotic, anti-inflammatory and anticancer activities, as well as beneficial effects on endothelial function and oxidative stress. This review presents recent reports on the mechanisms involved in the protective effects of anthocyanins on the body, especially among people with MetS. It includes epidemiological data, in vivo and in vitro preclinical studies and clinical observational studies. Anthocyanins are effective, widely available compounds that can be used in both the prevention and treatment of MetS and its complications. Increased consumption of anthocyanin-rich foods may contribute to the maintenance of normal body weight and modulation of the lipid profile in adults. However, further investigation is needed to confirm the beneficial effects of anthocyanins on serum glucose levels, improvement in insulin sensitivity and reduction in systolic and diastolic blood pressure.

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Anti-glycation and anti-inflammatory activities of anthocyanins from purple vegetables

Abstract: Anthocyanins may be an effective way to reduce the potential risk of chronic diseases induced by glycation and inflammatory. In the present study, the anti-glycation and anti-inflammatory activities of anthocyanins...

Cited by 11 publications

References 47 publications

Effects of purple cabbage anthocyanin extract on the gluten characteristics and the gluten network evolution of high‐gluten dough

Effects of purple cabbage anthocyanin extract on the gluten characteristics and the gluten network evolution of high‐gluten dough

The Role of Anthocyanins in Alleviating Intestinal Diseases: A Mini Review

Effects of Anthocyanins on Components of Metabolic Syndrome—A Review

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