Abstract：
:Anthocyanins are a group of bioactive compounds present in plant foods. Although they have consistently shown an anti-inflammatory effect both in vitro and in vivo, their mechanisms of action are not fully understood and have only recently begun to be elucidated. The aim of this review is to highlight the anti-inflammatory activity of anthocyanins, including their effect on the expression of several genes involved in inflammation. The available evidence suggests that their anti-inflammatory action can be attributed primarily to their antioxidant properties, which result in downregulation of the redox-sensitive nuclear factor-κB signaling pathway. Other pathways at least partly involved in the inflammatory response, particularly the mitogen-activated protein kinase pathways, also appear to play a role. A discussion is presented on the most effective dose of anthocyanins, the differential contribution of specific compounds, the comparative effects of anthocyanins versus other anti-inflammatory phenolic compounds, and the extent to which the observed biological activities are exerted by anthocyanins themselves or their metabolites.
journal_name
Nutr Revjournal_title
Nutrition reviewsauthors
Vendrame S,Klimis-Zacas Ddoi
10.1093/nutrit/nuu066subject
Has Abstractpub_date
2015-06-01 00:00:00pages
348-58issue
6eissn
0029-6643issn
1753-4887pii
nuu066journal_volume
73pub_type
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journal_title：Nutrition reviews
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journal_title：Nutrition reviews
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