Antiobesity Effects of Anthocyanins in Preclinical and Clinical Studies

Abstract

The natural phytochemicals present in foods, including anthocyanins, might play a role in attenuating obesity by producing a decrease in weight and adipose tissue. This review focused on current knowledge about anthocyanins' role in obesity and its related comorbidities reported in animal models and humans. We summarized their target identification and mechanism of action through several pathways and their final effects on health and well-being. Into consideration of ongoing researches, we highlighted the following key points: a healthy relationship between anthocyanin supplementation and antiobesity effects suffers of the same pros and cons evidenced when the beneficial responses to other phytochemical treatments towards different degenerative diseases have been considered; the different dosage applied in animal versus clinical studies; the complex metabolism and biotransformation to which anthocyanins and phytochemicals are subjected in the intestine and tissues; the possibility that different components present in the supplemented mixtures can interact generating antagonistic, synergistic, or additive effects difficult to predict, and the difference between prevention and therapy. The evolution of the field must seriously consider the need to establish new and adequate cellular and animal models which may, in turn, allow the design of more efficient and prevention-targeted clinical studies.

The effects of grape seed extract (Vitis vinifera) supplement on inflammatory markers, neuropeptide Y, anthropometric measures, and appetite in obese or overweight individuals: A randomized clinical trial

“…Anti‐obesity effects of GSE or bioactive constitutes of grapes has attracted much attention. In agreement with the present study, some investigations showed that dietary intake of phenolic compounds such as flavonoid, resveratrol, and anthocyanins may have a beneficial role in weight management (Azzini, Giacometti, & Russo, ; Bertoia et al, ; Jennings, MacGregor, Spector, & Cassidy, ; Tabrizi et al, ). The main proposed mechanisms for effects of phenolic compounds of GSE on obesity management are anti‐hypertrophic and anti‐adipogenic activities in visceral white adipose tissue (Pascual‐Serrano et al, ), lipolysis stimulation, increase in hepatic fat oxidation through postprandial lipolysis augmentation (Vogels et al, ), delay in absorption, decrease in food digestibility (Tebib, Besançon, & Rouanet, ; Vogels et al, ) and reduction in appetite or food intake (Preuss et al, ; Tebib et al, ).…”

Can Purple Sweet Potato Yoghurt Control Weight Gain?

“…In this study, we added purple sweet potato puree as an additional substrate for the fermentation process. Not only functions as a substrate for the fermentation process, but also have a role in weight loss with anthocyanin [15].…”

“…Anthocyanin contented in purple sweet potato has many effects, one of the most trusted function is weight loss induction [17]. Anthocyanin inhibits adipogenesis [15]. However, anthocyanin can be an alternative substrate for fermentation process by bacteria because it has three benzene ring with glucosides structures [15].…”

“…Anthocyanin inhibits adipogenesis [15]. However, anthocyanin can be an alternative substrate for fermentation process by bacteria because it has three benzene ring with glucosides structures [15]. It can be energy reservation in adipose tissue if it was not consumed.…”

Structure, Functions and Biosynthetic Pathway of Naturally Occurring Anthocyanin in Sweet Potato - A Review

“…In retaining the colour and the functionality of anthocyanins, it is essential to increase their stability as they can easily degrade to produce brown or colourless compounds because of their high reactivity rate [42]. Chemical structure of anthocyanins mainly depends on esterification of sugars built on carboxylic acids, p-coumaric acid, aliphatic acids, acetic acid, malonic, oxalic, as well as succinic acid [43].…”