Potential Benefits of Anthocyanins in Chronic Disorders of the Central Nervous System

Panchal, Sunil K.; Brown, Lindsay

doi:10.3390/molecules28010080

Cited by 9 publications

(5 citation statements)

References 131 publications

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“…Emerging evidence suggests a potential link between gut microbiota alterations and AD pathogenesis. Changes in gut microbiota composition may contribute to increased amyloid-β aggregation, neuroinflammation, and insulin resistance in the brain, further promoting oxidative stress ( Liu et al, 2020 ; Panchal and Brown, 2022 ).…”

Section: Resultsmentioning

confidence: 99%

“…According to studies, they can penetrate the blood-brain barrier ( Kalt et al, 2008 ) and anthocyanins may be able to prevent the cognitive deterioration that comes with age ( Andres-Lacueva et al, 2005 ; Spencer, 2010 ; Rehman et al, 2017 ; Wei et al, 2017 ). Beyond neuroprotection, anthocyanins are emerging as potential therapeutic agents for chronic CNS disorders due to their anti-inflammatory and antioxidant properties ( Panchal and Brown, 2022 ). Furthermore, studies indicate that anthocyanins may modulate gut microbiota, offering additional benefits in preventing cardiovascular and neurodegenerative diseases ( Winter and Bickford, 2019 ).…”

Section: Brain Agingmentioning

confidence: 99%

“…Oxidative stress is critical within the progressive neurodegeneration in Parkinson’s disease. Over the top responsive oxygen species advance cell death pathways such as apoptosis, and cytoplasmic and autophagic cell death proposing that unused restorative choices ought to include focusing on oxidative stress ( Panchal and Brown, 2022 ).…”

Section: Parkinson Diseasementioning

confidence: 99%

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Therapeutic potential of berries in age-related neurological disorders

Norouzkhani,

Afshari,

Sadatmadani

et al. 2024

Front. Pharmacol.

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Aging significantly impacts several age-related neurological problems, such as stroke, brain tumors, oxidative stress, neurodegenerative diseases (Alzheimer’s, Parkinson’s, and dementia), neuroinflammation, and neurotoxicity. Current treatments for these conditions often come with side effects like hallucinations, dyskinesia, nausea, diarrhea, and gastrointestinal distress. Given the widespread availability and cultural acceptance of natural remedies, research is exploring the potential effectiveness of plants in common medicines. The ancient medical system used many botanical drugs and medicinal plants to treat a wide range of diseases, including age-related neurological problems. According to current clinical investigations, berries improve motor and cognitive functions and protect against age-related neurodegenerative diseases. Additionally, berries may influence signaling pathways critical to neurotransmission, cell survival, inflammation regulation, and neuroplasticity. The abundance of phytochemicals in berries is believed to contribute to these potentially neuroprotective effects. This review aimed to explore the potential benefits of berries as a source of natural neuroprotective agents for age-related neurological disorders.

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Section: Resultsmentioning

confidence: 99%

Section: Brain Agingmentioning

confidence: 99%

Section: Parkinson Diseasementioning

confidence: 99%

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Therapeutic potential of berries in age-related neurological disorders

Norouzkhani,

Afshari,

Sadatmadani

et al. 2024

Front. Pharmacol.

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“…Considering the above, the determination of their content in juice obtained from new cultivars of colored‐flesh potatoes has been planned in the present study. However, based on the long‐lasting research of author's project (Panchal & Brown, 2022 ; Pęksa et al., 2013 ), it can be inferred that the contemporary potato cultivars intended for both processing and direct consumption have low levels of these compounds.…”

Section: Introductionmentioning

confidence: 99%

Stability of color and biologically active compounds of pasteurized juices from potatoes with colored flesh

Tkaczyńska,

Rytel,

Kucharska

et al. 2024

Food Science & Nutrition

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Juices from potato varieties with colored flesh contain a large amount of biologically active compounds, but they tend to darken enzymatically, which deteriorates the quality. One of the factors that can improve the color of juices is pasteurization. The aim of the study was to investigate the effect of pasteurization temperature on the anthocyanin content and color of juices from potatoes with colored flesh. The research material included juices from potato varieties with red and purple flesh. Juices pasteurized at 75 °C were characterized by the lightest color and an increase in the a* (red color) and b* (yellow color) parameters compared to unpasteurized juices. Pasteurization of juices reduced the amount of glycoalkaloids by an average of 54% compared to unpasteurized juices (larger losses in the content of α‐chaconine than α‐solanine). Purple potato juices showed a higher content of total polyphenols by an average of 30% and anthocyanins by 70% than juices from red potatoes. Pelargonidin and its derivatives were identified in red potato juices, while petunidin and peonidin were the most abundant in purple potato juices. Higher losses of total polyphenols were found in juices from red varieties of potatoes, while anthocyanins were less thermostable in juices from varieties with purple flesh.

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“…Anthocyanins have been shown to be effective in chronic diseases because of their antioxidant and anti-inflammatory effects together with changes in the gut microbiota and modulation of neuropeptides such as insulin-like growth factor-1. Therefore, Panchal and Brown [ 8 ] examined whether these mechanisms may be effective to moderate the symptoms of disorders of the central nervous system in humans, including schizophrenia, Parkinson’s disease, Alzheimer’s disease, autism spectrum disorder, depression, anxiety, attention-deficit hyperactivity disorder, and epilepsy. Thus, anthocyanins from fruits and berries should be considered as complementary interventions to improve these chronic disorders.…”

mentioning

confidence: 99%