Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits.
Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits.
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DOI：
10.1080/16546628.2017.1361779
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发表时间：
2017
影响因子：
3.3
通讯作者：
Lim SM
中科院分区：
文献类型：
--
作者：
Khoo HE;Azlan A;Tang ST;Lim SM
花青苷是属于酚类的有色水溶性色素。色素是糖基化的形式。水果和蔬菜中的花青素是红色、紫色和蓝色的主要来源。浆果、醋栗、葡萄和一些热带水果含有大量的花青素。红色到紫蓝色的叶菜、谷物、根和块茎是含有高水平花青素的可食用蔬菜。在花色苷类色素中，矢车菊素-3-葡萄糖苷是大多数植物中发现的主要花色苷。着色的花青素苷色素传统上被用作天然食品着色剂。这些颜料的颜色和稳定性受pH值、光、温度和结构的影响。在酸性条件下，花色苷呈红色，但当pH值升高时会变成蓝色。色谱法已广泛应用于花色苷的提取、分离和定量。除了使用花青素和花青素作为天然染料外，这些有色色素是潜在的药物成分，具有各种有益的健康效果。科学研究，如细胞培养研究，动物模型和人体临床试验，表明花青素和花青素具有抗氧化和抗菌活性，改善视觉和神经健康，并防止各种非传染性疾病。这些研究赋予花青素和花青素苷的健康作用，这是由于它们有效的抗氧化特性。不同的机制和途径参与了保护作用，包括自由基清除途径、环氧合酶途径、丝裂原活化蛋白激酶途径和炎性细胞因子信号传导。本文综述了花青素和花青素苷作为天然食用色素的作用及其保健功能。 缩略语：CVD：心血管疾病VEGF：血管内皮生长因子
Anthocyanins are colored water-soluble pigments belonging to the phenolic group. The pigments are in glycosylated forms. Anthocyanins responsible for the colors, red, purple, and blue, are in fruits and vegetables. Berries, currants, grapes, and some tropical fruits have high anthocyanins content. Red to purplish blue-colored leafy vegetables, grains, roots, and tubers are the edible vegetables that contain a high level of anthocyanins. Among the anthocyanin pigments, cyanidin-3-glucoside is the major anthocyanin found in most of the plants. The colored anthocyanin pigments have been traditionally used as a natural food colorant. The color and stability of these pigments are influenced by pH, light, temperature, and structure. In acidic condition, anthocyanins appear as red but turn blue when the pH increases. Chromatography has been largely applied in extraction, separation, and quantification of anthocyanins. Besides the use of anthocyanidins and anthocyanins as natural dyes, these colored pigments are potential pharmaceutical ingredients that give various beneficial health effects. Scientific studies, such as cell culture studies, animal models, and human clinical trials, show that anthocyanidins and anthocyanins possess antioxidative and antimicrobial activities, improve visual and neurological health, and protect against various non-communicable diseases. These studies confer the health effects of anthocyanidins and anthocyanins, which are due to their potent antioxidant properties. Different mechanisms and pathways are involved in the protective effects, including free-radical scavenging pathway, cyclooxygenase pathway, mitogen-activated protein kinase pathway, and inflammatory cytokines signaling. Therefore, this review focuses on the role of anthocyanidins and anthocyanins as natural food colorants and their nutraceutical properties for health. Abbreviations: CVD: Cardiovascular disease VEGF: Vascular endothelial growth factor
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