Anthocyanins
Anthocyanins are a type of flavonoid, a class of compounds with antioxidant effects. Found naturally in a number of foods, anthocyanins are the pigments that give red, purple, and blue plants their rich coloring. In addition to acting as antioxidants and fighting free radicals, anthocyanins may offer anti-inflammatory, anti-viral, and anti-cancer benefits.
- Category
- Bioactive compound
- Molecular Formula
- C15H11O+
- Mechanism of Action
- Anthocyanins exert their effects primarily through their antioxidant properties. They neutralize harmful free radicals in the body, reducing oxidative stress and inflammation. They also interact with various cellular pathways influencing gene expression and cell signalling.
- Evidence Grade
- C
Other Names
Primary Benefits
- Rich in Antioxidants
- Potential Anti-Inflammatory Effects
- Potential Anti-Cancer Properties
- May Improve Heart Health
Recommended Dosage
| General Health |
50-500 mg per day |
| Clinical Dosing |
Up to 2 g per day |
Side Effects
- Digestive problems
- Potential allergic reactions
Precautions
- Pregnant and breast-feeding women should consult doctor before use
- People with known allergy or sensitivity to anthocyanins
Interactions
- May interact with anti-coagulant drugs
- May interact with diabetes medication
Key References
- Zafra-Stone, S., et al. (2007). Berry anthocyanins as novel antioxidants in human health and disease prevention. Molecular nutrition & food research, 51(6), 675-683.
- Wallace, T. C. (2011). Anthocyanins in cardiovascular disease. Advances in nutrition, 2(1), 1-7.
- He, J., & Giusti, M. M. (2010). Anthocyanins: natural colorants with health-promoting properties. Annual review of food science and technology, 1, 163-187.
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