Structure and function of blueberry anthocyanins: A review of recent advances

Yang, Wenjuan; Guo, Yuxi; Meng, Liang; Chen, Xuefeng; Xiao, Xuyang; Wang, Shengnan; Gong, Pin; Ma, Yong; Chen, Fuxin

doi:10.1016/j.jff.2021.104864

Cited by 90 publications

(54 citation statements)

References 71 publications

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“…All of the plant materials used in this study have been reported to inhibit the growth of cancer cells, though the effects on ovary cancer cells have not been reported in all cases, to our best knowledge. The bilberry anthocyanins were reported to inhibit the growth of several lines of cancer cells [ 17 ]. The hydroethanolic and methanolic extract of bilberry fruits inhibited the growth of murine malignant melanoma [ 18 , 19 ].…”

Section: Discussionmentioning

confidence: 99%

Extracts of Common Vegetables Inhibit the Growth of Ovary Cancer Cells

Furdak

Pieńkowska

Bartosz

et al. 2022

Foods

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There is recent interest in a diet that can be recommended for patients suffering from cancer. In this respect, the effects were studied of the extracts of several common fruits, herbs and vegetables on the viability of two human ovary cancer cell lines (SKOV-3 and PEO1) in vitro. Normal human MRC-5 fibroblasts were used as a control cell line. The extracts of garlic, horseradish and curly kale as well as green and black tea were the most effective in lowering the viability of ovarian cancer cells, while not affecting the viability of MRC-5 fibroblasts. Except for garlic and horseradish, the cytotoxic effects of the extracts correlated with their polyphenol content. The examination of changes in the content of ATP and glutathione, in the level of reactive oxygen species, mitochondrial potential and mitochondrial mass did not show a consistent pattern, suggesting that various extracts may act via different mechanisms. Although the extracts’ toxicity to cells in vitro is a first and direct suggestion concerning their possible anticancer effects in vivo, these results point to potential vegetable candidates to become diet components recommended for ovary cancer patients.

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Section: Discussionmentioning

confidence: 99%

Extracts of Common Vegetables Inhibit the Growth of Ovary Cancer Cells

Furdak

Pieńkowska

Bartosz

et al. 2022

Foods

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“…Some of these compounds belong to the group of anthocyanins, which are not only antioxidant compounds, but are also natural colorants (with aglycones of anthocyanins being the most common plant pigments). The properties of anthocyanins have been extensively studied in the literature [2][3][4][5][6][7][8][9][10]. These properties are directly related to their chemical structures.…”

Section: Introductionmentioning

confidence: 99%

Up-To-Date Analysis of the Extraction Methods for Anthocyanins: Principles of the Techniques, Optimization, Technical Progress, and Industrial Application

Tena

Asuero

2022

Antioxidants

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Nowadays, food industries are concerned about satisfying legal requirements related to waste policy and environmental protection. In addition, they take steps to ensure food safety and quality products that have high nutritional properties. Anthocyanins are considered high added-value compounds due to their sensory qualities, colors, and nutritional properties; they are considered bioactive ingredients. They are found in high concentrations in many by-products across the food industry. Thus, the non-conventional extraction techniques presented here are useful in satisfying the current food industry requirements. However, selecting more convenient extraction techniques is not easy. Multiple factors are implicated in the decision. In this review, we compile the most recent applications (since 2015) used to extract anthocyanins from different natural matrices, via conventional and non-conventional extraction techniques. We analyze the main advantages and disadvantages of anthocyanin extraction techniques from different natural matrices and discuss the selection criteria for sustainability of the processes. We present an up-to-date analysis of the principles of the techniques and an optimization of the extraction conditions, technical progress, and industrial applications. Finally, we provide a critical comparison between these techniques and some recommendations, to select and optimize the techniques for industrial applications.

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“…The anthocyanin extraction methods are broadly classified into two groups: first, conventional methods such as maceration, soaking, and heat-assisted extraction, which are easy to use and do not require much instrumentation but have limitations such as the possibility of solvents in the extract, toxicity of solvents, low yield, and thermal deterioration of anthocyanins; second, advanced technologies such as microwave-assisted extraction (MAE), high-pressure liquid extraction (HPLE), supercritical fluid extraction (SFE), ultrasound-assisted extraction (UAE), pulsed electric field extraction (PEFE), enzyme-assisted extraction (EAE), and high-voltage electrical discharge (HVED) (Figure 4), which are sophisticated but have advantages such as high stability of anthocyanins, lower or zero use of solvents, higher yield, and lower energy cost (38,39,41,42,64,(98)(99)(100)(101).…”

Section: Extraction Technology Of Anthocyaninsmentioning

confidence: 99%

Onion anthocyanins: Extraction, stability, bioavailability, dietary effect, and health implications

et al. 2022

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Anthocyanins are high-value compounds, and their use as functional foods and their natural colorant have potential health benefits. Anthocyanins seem to possess antioxidant properties, which help prevent neuronal diseases and thereby exhibit anti-inflammatory, chemotherapeutic, cardioprotective, hepatoprotective, and neuroprotective activities. They also show different therapeutic effects against various chronic diseases. Anthocyanins are present in high concentrations in onion. In recent years, although both conventional and improved methods have been used for extraction of anthocyanins, nowadays, improved methods are of great importance because of their higher yield and stability of anthocyanins. In this review, we compile anthocyanins and their derivatives found in onion and the factors affecting their stability. We also analyze different extraction techniques of anthocyanins. From this point of view, it is very important to be precisely aware of the impact that each parameter has on the stability and subsequently potentiate its bioavailability or beneficial health effects. We present up-to-date information on bioavailability, dietary effects, and health implications of anthocyanins such as antioxidant, antidiabetic, anticancerous, antiobesity, cardioprotective, and hepatoprotective activities.

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Structure and function of blueberry anthocyanins: A review of recent advances

Cited by 90 publications

References 71 publications

Extracts of Common Vegetables Inhibit the Growth of Ovary Cancer Cells

Extracts of Common Vegetables Inhibit the Growth of Ovary Cancer Cells

Up-To-Date Analysis of the Extraction Methods for Anthocyanins: Principles of the Techniques, Optimization, Technical Progress, and Industrial Application

Onion anthocyanins: Extraction, stability, bioavailability, dietary effect, and health implications

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