Title
Anthocyanins: Multi-target agents for prevention and therapy of chronic diseases
Date Issued
01 January 2017
Access level
metadata only access
Resource Type
review
Author(s)
Putta S.
Yarla N.S.
Peluso I.
Tiwari D.K.
Reddy G.
Giri P.V.
Kumar N.
Malla R.
Rachel V.
Bramhachari P.V.
Reddy R.S.D.
Bade R.
Mannarapu M.
Lu D.Y.
Tarasov V.V.
Chubarev V.N.
Ribeiro F.F.
Scotti L.
Scotti M.T.
Kamal M.A.
Ashraf G.M.
Aliev G.
Perry G.
Sarker S.D.
Rao C.V.
Bishayee A.
Pontificia Universidad Javeriana
Publisher(s)
Bentham Science Publishers B.V
Abstract
Anthocyanins, a flavonoid class of polyphenols, are water soluble dark colored natural pigments found in fruits and vegetables. Owing to their wide distribution in plant materials, dietary consumption of anthocyanins is high compared to other flavonoids. Anthocyanins, due to their multifaceted medicinal properties are the active components in many herbal folk medicines. As in vitro and in vivo results, animal models, and clinical trials in various cell lines suggest, anthocyanins possess antioxidant, antidiabetic, antihyperlipidemic, anti-inflammatory, anticarcinogenic, antiulcer, and preventive activities against cardiovascular diseases. Additionally, anthocyanins exhibit chemotherapeutic, cardioprotective, hepatoprotective, and neuroprotective activities. In the diet, anthocyanins are absorbed in the stomach and intestinal cells and rapidly detected in the plasma. These promising properties of anthocyanins may well provide health benefits against chronic diseases.
Start page
6321
End page
6346
Volume
23
Issue
41
Language
English
OCDE Knowledge area
Farmacología, Farmacia
Subjects
Scopus EID
2-s2.0-85046739197
PubMed ID
Source
Current Pharmaceutical Design
ISSN of the container
13816128
Source funding
University of Oklahoma Health Sciences Center
Sponsor(s)
Dr. Swathi Putta acknowledges UGC=WPDF for financial support.
1Department of Pharmaceutical Sciences, University College of Pharmaceutical Sciences, Andhra University, Visakhapatnam-530003, A.P., India; 2Institute of Science, GITAM University, Visakhapatnam-530045, A.P., India; 3Centre for Food and Nutrition, Council for Agricultural Research and Economics, Rome, Italy; 4Department of Animal Biology, School of Life Sciences, University of Hyderabad, Hyderabad-500 046, India; 5Department of Biotechnology, Krishna University, Machilipatnam, Krishna District, A.P., India; 6Department of Biotechnology, Dravidian University Kuppam – 517 426. Chaittoor dist., A.P., India; 7Departamento de Nutrición y Bioquímica, Facultad de Ciencias, Pontificia Universidad Javeriana, Bogotá D.C., Colombia; 8School of Life Sciences, Shanghai University, Shanghai200444, China; 9Institute of Pharmacy and Translational Medicine, Sechenov First Moscow State Medical University, 119991, Moscow, Russia; 10Federal University of Pernambuco, Pernambuco, Brazil; 11Federal University of Paraiba, Campus I, 58051-970, João Pessoa, PB, Brazil; 12King Fahd Medical Research Center, King Abdulaziz University, P. O. Box 80216, Jeddah 21589, Saudi Arabia; 13Enzymoics, 7 Peterlee Place, Hebersham, NSW 2770, Australia; 14Novel Global Community Educational Foundation, Hebersham, Australia; 15”GALLY” International Biomedical Research Consulting LLC, San Antonio, TX 78229, USA; 16College of Sciences, The University of Texas at San Antonio, San Antonio, TX, USA; 17School of Pharmacy and Biomolecular Sciences, Liverpool John Moores University, James Parsons Building Byrom Street, Liverpool, UK; 18Center for Cancer Prevention and Drug Development, Department of Medicine, Hematology/Oncology Section, University of Oklahoma Health Sciences Center (OUHSC), Oklahoma City, OK, USA; 19Department of Pharmaceutical Sciences, College of Pharmacy, Larkin University, Miami, FL 33169, USA
Sources of information:
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