Effects of Anthocyanins in Composite Meals on Cardiometabolic Outcomes—A Systematic Review of Randomized Controlled Feeding Trials

Ou, Sean Jun Leong; Yang, Dimeng; Liu, Mei Hui

doi:10.3390/nu12123781

Cited by 7 publications

(7 citation statements)

References 73 publications

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“…Also, meta-analyses of prospective cohort studies suggest that high intakes of ACN may be associated with a decreased risk of CVD [ 13 , 14 ] and type 2 diabetes (T2D) [ 15 ]. Though a meta-analytical study reported the beneficial impacts of ACN on cardiometabolic health some five years ago [ 16 ], current data are still conflicting [ 17 , 18 ]. Furthermore, the possible effects of ACN on some important variables including waist circumference and body fat mass have not already been summarized and analyzed.…”

Section: Introductionmentioning

confidence: 99%

How effective are anthocyanins on healthy modification of cardiometabolic risk factors: a systematic review and meta-analysis

Neyestani

Yari

Rasekhi

et al. 2023

Diabetol Metab Syndr

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Background In this meta-analysis, findings from recent studies on the preventive properties of anthocyanins (ACN) against cardiovascular disease are summarized. Methods MEDLINE, PubMed, Embase, Cochrane Library, and Google Scholar were searched and 2512 studies were found in a preliminary search. After screening of titles and abstracts, 47 studies met the inclusion criteria (randomized clinical trial design and sufficient data of outcomes). Studies were excluded based on the following criteria: incomplete data; obscurely reported outcomes, or lack of control groups; and animal studies. Results The results showed that intervention with ACNs resulted in a significant decrease in body mass index ((MD),− 0.21; 95% CI, − 0.38, − 0.04; P < 0.001) and body fat mass (MD: − 0.3%, 95% CI − 0.42 to − 0.18%, p < 0.001). Pooled data comparing ACN with control showed statistically significant effect on fasting blood sugar and HbA1c. However, the reductions were significantly more in the subjects with type 2 diabetes and in those who used ACN as supplement/extract. The subgroup analysis test showed that there was a significant effect of ACN on triglyceride concentrations, total cholesterol, LDL-C and HDL-C concentrations in all subgroups of participants (with vs. without dyslipidemia at baseline) and intervention type (supplement/extract vs. food). However, we did not observe any significant effect on apo A and apo B concentrations. Conclusions ACN intake in the forms of natural foods and supplements can induce healthy changes in body fat mass, glycemic and lipidemic status and these effects are more prominent in the subjects with above-normal values. This meta-analysis was registered at http://www.crd.york.ac.uk/Prospero (Registration no. CRD42021286466).

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Section: Introductionmentioning

confidence: 99%

How effective are anthocyanins on healthy modification of cardiometabolic risk factors: a systematic review and meta-analysis

Neyestani

Yari

Rasekhi

et al. 2023

Diabetol Metab Syndr

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“…Recent works have confirmed that cyanidin glycosides largely contributed on the overall anthocyanin content [22,23]. Thus, it is clear that dark-violet fig peel, especially from the 'Corbo' cultivar (F3), represent a good source of anthocyanins, bioactive compounds largely metabolized and absorbed [24], and associated to potentially beneficial properties [25,26].…”

Section: Resultsmentioning

confidence: 98%

Characterization of the (Poly)Phenolic Fraction of Fig Peel: Comparison among Twelve Cultivars Harvested in Tuscany

Calani

Bresciani

Rodolfi

et al. 2022

Plants

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(1) Background: The fig tree (Ficus carica L.) is widely cultivated in the Mediterranean area and it produces fruits largely consumed in the Mediterranean diet. Previous studies have shown that this fruit represents a rich source of (poly)phenols, which are mainly located in the peel rather than the pulp. In our study, fig peel derived from twelve different cultivars located in Tuscany was assessed for its (poly)phenol profile. (2) Methods: The (poly)phenol characterization was performed through ultra-high performance liquid chromatography coupled to multiple-stage mass spectrometry. (3) Results: Twenty-eight (poly)phenolic compounds were quantified in the investigated fig peel. It was possible to observe an interesting variability in the (poly)phenol content among the twelve cultivars of fig peel. Rutin and 5-caffeoylquinic acid were the main compounds in the greenish fig peel, while cyanidin-3-O-rutinoside was the main component in the dark-violet fig peel. (4) Conclusions: fig peel could be used as a (poly)phenol-rich ingredient in several food products to increase the bioactive compound content of foods. Moreover, dark-violet peel could be considered potentially suitable as a natural food colorant.

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“…This is less certain, and further research is required to confirm the modes of action. However, it has recently been established that one key mechanism for the health effects is via the extensive impact of an anthocyanin‐rich diet on the gut microflora, which further process the final functional compounds (Espley et al, 2014; Groh et al, 2020; Jucá et al, 2020; Liso et al, 2018; Ntemiri et al, 2020; Ou et al, 2020).…”

Section: Fruit Pigments and Their Effects On Human Healthmentioning

confidence: 99%

The role of environmental stress in fruit pigmentation

Espley

Jaakola

2023

Plant Cell & Environment

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For many fruit crops, the colour of the fruit outwardly defines its eating quality. Fruit pigments provide reproductive advantage for the plant as well as providing protection against unfavourable environmental conditions and pathogens. For consumers these colours are considered attractive and provide many of the dietary benefits derived from fruits. In the majority of species, the main pigments are either carotenoids and/or anthocyanins. They are produced in the fruit as part of the ripening process, orchestrated by phytohormones and an ensuing transcriptional cascade, culminating in pigment biosynthesis. Whilst this is a controlled developmental process, the production of pigments is also attuned to environmental conditions such as light quantity and quality, availability of water and ambient temperature. If these factors intensify to stress levels, fruit tissues respond by increasing (or ceasing) pigment production. In many cases, if the stress is not severe, this can have a positive outcome for fruit quality. Here, we focus on the principal environmental factors (light, temperature and water) that can influence fruit colour.

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Effects of Anthocyanins in Composite Meals on Cardiometabolic Outcomes—A Systematic Review of Randomized Controlled Feeding Trials

Cited by 7 publications

References 73 publications

How effective are anthocyanins on healthy modification of cardiometabolic risk factors: a systematic review and meta-analysis

How effective are anthocyanins on healthy modification of cardiometabolic risk factors: a systematic review and meta-analysis

Characterization of the (Poly)Phenolic Fraction of Fig Peel: Comparison among Twelve Cultivars Harvested in Tuscany

The role of environmental stress in fruit pigmentation

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