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Molecules (Basel, Switzerland) Jan 2021Wine is one of the most consumed beverages around the world. It is composed of alcohols, sugars, acids, minerals, proteins and other compounds, such as organic acids and... (Review)
Review
Wine is one of the most consumed beverages around the world. It is composed of alcohols, sugars, acids, minerals, proteins and other compounds, such as organic acids and volatile and phenolic compounds (also called polyphenols). Polyphenols have been shown to be highly related to both (i) wine quality (color, flavor, and taste) and (ii) health-promoting properties (antioxidant and cardioprotective among others). Polyphenols can be grouped into two big families: (i) Flavonoids, including anthocyanidins, flavonols, flavanols, hydrolysable and condensed tannins, flavanones, flavones and chalcones; and (ii) Non-flavonoids, including hydroxycinnamic acids, hydroxybenzoic acids, stilbenes, tyrosol and hydroxytyrosol. Each group affects in some way the different properties of wine to a greater or a lesser extent. For that reason, the phenolic composition can be managed to obtain singular wines with specific, desirable characteristics. The current review presents a summary of the ways in which the phenolic composition of wine can be modulated, including (a) invariable factors such as variety, field management or climatic conditions; (b) pre-fermentative strategies such as maceration, thermovinification and pulsed electric field; (c) fermentative strategies such as the use of different yeasts and bacteria; and (d) post-fermentative strategies such as maceration, fining agents and aging. Finally, the different extraction methods and analytical techniques used for polyphenol detection and quantification have been also reviewed.
Topics: Alcohols; Anthocyanins; Antioxidants; Flavonoids; Flavonols; Polyphenols; Taste; Wine
PubMed: 33573150
DOI: 10.3390/molecules26030718 -
Molecules (Basel, Switzerland) Jul 2022Anthocyanins are water-soluble pigments present in fruits and vegetables, which render them an extensive range of colors. They have a wide distribution in the human... (Review)
Review
Anthocyanins are water-soluble pigments present in fruits and vegetables, which render them an extensive range of colors. They have a wide distribution in the human diet, are innocuous, and, based on numerous studies, have supposed preventive and therapeutical benefits against chronic affections such as inflammatory, neurological, cardiovascular, digestive disorders, diabetes, and cancer, mostly due to their antioxidant action. Despite their great potential as pharmaceutical applications, they have a rather limited use because of their rather low stability to environmental variations. Their absorption was noticed to occur best in the stomach and small intestine, but the pH fluctuation of the digestive system impacts their rapid degradation. Urine excretion and tissue distribution also occur at low rates. The aim of this review is to highlight the chemical characteristics of anthocyanins and emphasize their weaknesses regarding bioavailability. It also targets to deliver an update on the recent advances in the involvement of anthocyanins in different pathologies with a focus on in vivo, in vitro, animal, and human clinical trials.
Topics: Animals; Anthocyanins; Cardiovascular Diseases; Diabetes Mellitus; Fruit; Phytochemicals; Vegetables
PubMed: 35807504
DOI: 10.3390/molecules27134254 -
Molecular Biology Reports Feb 2023Microbial-derived metabolites are the intermediate or end products of bacterial digestion. They are one of the most important molecules for the gut to connect with the... (Review)
Review
Microbial-derived metabolites are the intermediate or end products of bacterial digestion. They are one of the most important molecules for the gut to connect with the brain. Depending on the levels of specific metabolites produced in the host, it can exert beneficial or detrimental effects on the brain and have been linked to several neurodegenerative and neuropsychiatric disorders. However, the underlying mechanisms remain largely unexplored. Insight into these mechanisms could reveal new pathways or targets, resulting in novel treatment approaches targeting neurodegenerative diseases. We have reviewed selected metabolites, including short-chain fatty acids, aromatic amino acids, trimethylamine-N-oxide, urolithin A, anthocyanins, equols, imidazole, and propionate to highlight their mechanism of action, underlying role in maintaining intestinal homeostasis and regulating neuro-immunoendocrine function. Further discussed on how altered metabolite levels can influence the gut-brain axis could lead to new prevention strategies or novel treatment approaches to neural disorders.
Topics: Humans; Gastrointestinal Microbiome; Anthocyanins; Brain; Neurodegenerative Diseases; Fatty Acids, Volatile
PubMed: 36399245
DOI: 10.1007/s11033-022-08038-0 -
Molecules (Basel, Switzerland) Jan 2023Anthocyanins are reported to exhibit a wide variety of remedial qualities against many human disorders, including antioxidative stress, anti-inflammatory activity,... (Review)
Review
Anthocyanins are reported to exhibit a wide variety of remedial qualities against many human disorders, including antioxidative stress, anti-inflammatory activity, amelioration of cardiovascular diseases, improvement of cognitive decline, and are touted to protect against neurodegenerative disorders. Anthocyanins are water soluble naturally occurring polyphenols containing sugar moiety and are found abundantly in colored fruits/berries. Various chromatographic (HPLC/HPTLC) and spectroscopic (IR, NMR) techniques as standalone or in hyphenated forms such as LC-MS/LC-NMR are routinely used to gauge the chemical composition and ensure the overall quality of anthocyanins in berries, fruits, and finished products. The major emphasis of the current review is to compile and disseminate various analytical methodologies on characterization, quantification, and chemical profiling of the whole array of anthocyanins in berries, and fruits within the last two decades. In addition, the factors affecting the stability of anthocyanins, including pH, light exposure, solvents, metal ions, and the presence of other substances, such as enzymes and proteins, were addressed. Several sources of anthocyanins, including berries and fruit with their botanical identity and respective yields of anthocyanins, were covered. In addition to chemical characterization, economically motivated adulteration of anthocyanin-rich fruits and berries due to increasing consumer demand will also be the subject of discussion. Finally, the health benefits and the medicinal utilities of anthocyanins were briefly discussed. A literature search was performed using electronic databases from PubMed, Science Direct, SciFinder, and Google Scholar, and the search was conducted covering the period from January 2000 to November 2022.
Topics: Humans; Fruit; Anthocyanins; Mass Spectrometry; Polyphenols; Chromatography, High Pressure Liquid
PubMed: 36677615
DOI: 10.3390/molecules28020560 -
Brazilian Journal of Biology = Revista... 2023Rice (Oryza L.) is an essential food for more than 50 percent of the world's population and is the world's second-largest grain crop. Pigmented rice comes in various... (Review)
Review
Rice (Oryza L.) is an essential food for more than 50 percent of the world's population and is the world's second-largest grain crop. Pigmented rice comes in various colors, such as black, red, brown, and green. Anthocyanins, like cyanidin-3-O-glucoside and peonidin-3-O-glucoside, are the primary color pigments in colored rice, whereas proanthocyanidins and flavan-3-ol oligosaccharides, with catechins as the central synthesis unit, are found in brown rice. This review article's aim is to give information and a summary of rice activities, research methods, also mechanisms of action (Oryza L.). Intake of pigmented rice was already associated with a number of health benefits, including antioxidant activity, anticancer, antitumor, antidiabetic activity, and a reduced risk of cardiovascular disease. Rice contains several bioactive compounds, such as γ-oryzanol, phenolic acid, anthocyanins, proanthocyanidins, flavonoids, carotenoids, and phytosterols, which have been widely studied and shown to have several pharmacological activities. The use of current herbal compounds is rapidly increasing, including the practice of pharmacological disease prevention and treatment. Herbal remedies have entered the international market as a result of research into plant biopharmaceuticals and nutraceuticals. Through a variety of pharmacological activities, it is clear that Oryza L. is a popular herb. As a result, additional research on Oryza L. can be conducted to investigate more recent and comprehensive pharmacological effectiveness, to provide information and an overview of Rice (Oryza L.) activities, research methods, and mechanisms of action. Several natural substances are characterized by low water solubility, low stability, and sensitivity to light and oxygen, and the potential for poor absorption of the active substances requires modification of the formulation. To improve the effectiveness of pharmacologically active substances originating from natural ingredients, drug delivery systems that use lipid-based formulations can be considered innovations.
Topics: Anthocyanins; Oryza; Proanthocyanidins; Plant Extracts; Antioxidants; Dietary Supplements
PubMed: 37585929
DOI: 10.1590/1519-6984.272205 -
Nutrients Sep 2020Coloured (black, purple, blue, red, etc.) cereal grains, rich in anthocyanins, have recently gained a lot of attention in the food industry. Anthocyanins are... (Review)
Review
Coloured (black, purple, blue, red, etc.) cereal grains, rich in anthocyanins, have recently gained a lot of attention in the food industry. Anthocyanins are water-soluble flavonoids, and are responsible for red, violet, and blue colours in fruits, vegetables, and grains. Anthocyanins have demonstrated antioxidant potential in both in vitro and in vivo studies, and the consumption of foods high in anthocyanins has been linked to lower risks of chronic diseases. As such, whole grain functional foods made with coloured grains are promising new products. This paper will review the characteristics of cereal anthocyanins, and assess their prevalence in various commercially relevant crops including wheat, barley, maize, and rice. A brief overview of the antioxidant potential, and current research on the health effects of cereal-based anthocyanins will be provided. Finally, processing of coloured cereals in whole grain products will be briefly discussed. A full understanding of the fate of anthocyanins in whole grain products, and more research targeted towards health outcomes of anthocyanin supplementation to/inclusion in cereal food products are the next logical steps in this research field.
Topics: Anthocyanins; Antioxidants; Color; Edible Grain; Fruit; Functional Food; Hordeum; Humans; Models, Animal; Oryza; Triticum; Vegetables; Zea mays
PubMed: 32987758
DOI: 10.3390/nu12102922 -
Scientific Reports Aug 2023The aim of the study is to investigate the differences in the interaction of three structurally diverse anthocyanidins, namely peonidin, petunidin, and delphinidin, as...
The aim of the study is to investigate the differences in the interaction of three structurally diverse anthocyanidins, namely peonidin, petunidin, and delphinidin, as well as their glucosides with model biological membranes, human albumin, and plasmid DNA in order to look into their structure-activity relationships. Fluorimetric studies, as well as ATR-FTIR analyses, were jointly used in order to determine the changes observed in both the hydrophilic and hydrophobic layers of cell-mimic membranes (MM) which reflected the membrane lipid composition of tumour cells and red blood cell membranes (RBCM). Our results showed that anthocyanins and anthocyanidins can cause an increase in the packing order of the polar heads of lipids, as well as interact with their deeper layers by reducing the fluidity of lipid chains. The results presented here indicate that all compounds tested here possessed the ability to bind to human serum albumin (HSA) and the presence of a glucose molecule within the structures formed by anthocyanidin reduces their ability to bind to proteins. Using fluorescence correlation spectroscopy, it was demonstrated that the compounds tested here were capable of forming stable complexes with plasmid DNA and, particularly, strong DNA conformational changes were observed in the presence of petunidin and corresponding glucoside, as well as delphinidin. The results we obtained can be useful in comprehending the anthocyanins therapeutic action as molecular antioxidants and provide a valuable insight into their mechanism of action.
Topics: Humans; Anthocyanins; Glucosides; Erythrocyte Membrane; Serum Albumin, Human; DNA; Plasmids
PubMed: 37558717
DOI: 10.1038/s41598-023-39470-2 -
PloS One 2022This study consisted of the physicochemical, phytochemical and antioxidant characterisation of two varieties of Hibiscus sabdariffa, to evaluate the influence of genetic...
This study consisted of the physicochemical, phytochemical and antioxidant characterisation of two varieties of Hibiscus sabdariffa, to evaluate the influence of genetic and environmental factors on these parameters leading to an objective and rigorous classification of our extracts. To this end, calyxes and seeds of the red and white phenotypes were collected in Bobo-Dioulasso, Dano and Nouna respectively in December 2019 and 2020. Principal component analysis showed that physico-chemical and biochemical parameters could potentially be used to discriminate varieties. The calyxes of the sabdariffa variety showed the best physicochemical profile (total phenolics, flavonoids, ascorbic acid), pigments (anthocyanins, chlorophyll) and antioxidant activity (free radical scavenging and SOD activity) while the seeds showed the best carbohydrate, lipid and peroxidation inhibition content. In view of these results, the red phenotype has an interesting nutritional and therapeutic potential. It could therefore be interesting candidate in the pharmaceutical and food industries.
Topics: Anthocyanins; Antioxidants; Hibiscus; Phenols; Plant Extracts
PubMed: 35294443
DOI: 10.1371/journal.pone.0261924 -
PeerJ 2022Chinese bayberry (CB) is among the most popular and valuable fruits in China owing to its attractive color and unique sweet/sour taste. Recent studies have highlighted... (Review)
Review
Chinese bayberry (CB) is among the most popular and valuable fruits in China owing to its attractive color and unique sweet/sour taste. Recent studies have highlighted the nutritional value and health-related benefits of CB. CB has special biological characteristics of evergreen, special aroma, dioecious, nodulation, nitrogen fixation. Moreover, the fruits, leaves, and bark of CB plants harbor a number of bioactive compounds including proanthocyanidins, flavonoids, vitamin C, phenolic acids, and anthocyanins that have been linked to the anti-cancer, anti-oxidant, anti-inflammatory, anti-obesity, anti-diabetic, and neuroprotective properties and to the treatment of cardiovascular and cerebrovascular diseases. The CB fruits have been used to produce a range of products: beverages, foods, and washing supplies. Future CB-related product development is thus expected to further leverage the health-promoting potential of this valuable ecological resource. The present review provides an overview of the botanical characteristics, processing, nutritional value, health-related properties, and applications of CB in order to provide a foundation for further research and development.
Topics: Humans; Anthocyanins; Myrica; East Asian People; Flavonoids; Antioxidants; Nutritive Value
PubMed: 35265403
DOI: 10.7717/peerj.13070 -
Molecules (Basel, Switzerland) Nov 2021In this research, the effects of drying method, storage temperature, and color protector glucose on anthocyanin preservation in the Murr. fruit were studied. Compared...
In this research, the effects of drying method, storage temperature, and color protector glucose on anthocyanin preservation in the Murr. fruit were studied. Compared with hot-air drying, vacuum freeze-drying preserved about 5.8-fold more anthocyanins. The half-life of anthocyanins in the freeze-dried fruit samples with glucose was 3.6 days, 1.8 days, and 1.7 days at 4 °C, 20 °C, and 37 °C, respectively. On the other hand, the half-life values without glucose addition were 2.2 days, 2.3 days, and 2.1 days at each temperature, respectively, indicating that glucose protected anthocyanins at low temperature. The composition and contents of anthocyanins and anthocyanidins in the freeze-dried Murr., stored for 20 days, were investigated with a HPLC-MS/MS setup. It was found that most anthocyanidins in Murr. are linked with coumaroyl glucose to form anthocyanins, while glycosylated and acetyl-glycosylated anthocyanins were also detected. Five anthocyanidins were detected: delphinidin, cyanidin, petunidin, malvidin, and peonidin, and delphinidin accounts for about half of the total amount of anthocyanidins. It is much more economic to conserve anthocyanins with freeze-drying methods and to store the fruits at low temperatures with glucose.
Topics: Anthocyanins; Chromatography, High Pressure Liquid; Drug Stability; Freeze Drying; Fruit; Glucose; Half-Life; Lycium; Pigments, Biological; Plant Extracts; Tandem Mass Spectrometry; Temperature
PubMed: 34885653
DOI: 10.3390/molecules26237073