Anthocyanins and Human Health

Dear Colleagues,

Anthocyanins are the most widespread group of pigmented flavonoids and are responsible for the red, purple, and blue colors of many fruits, vegetables and flowers. They are one of the most important natural pigments, and, up to now, more than 600 water-soluble anthocyanins have been identified in the plant kingdom. About 90% of the anthocyanin molecules are derived from the six major anthocyanidin compounds: cyanidin, delphinidin, malvidin, pelargonidin, peonidin and petunidin by glycosylations, acylations, methylation and hydroxylation. Anthocyanins can be found in almost all land plants. They function as phytoprotective substances, have a role in plant–animal interactions and, as such, are important in ecophysiology or plant defense mechanisms. Recently, interest in anthocyanins has strongly increased because of their possible health benefits as dietary antioxidants. The beneficial effects, such as anti-inflammatory and anti-carcinogenic activity, cardiovascular disease prevention, obesity control, and diabetes alleviation properties for human health have been documented in many publications. The dietary consumption of anthocyanins is high due to their occurrence in fruits and vegetables.

In this context, the aim of the present Special Issue is to highlight the diverse bioactivities of anthocyanins. This Special Issue welcomes clinical trials, epidemiological studies, and experiments conducted in cell or in vitro models that examine the potential health benefits of anthocyanins and anthocyanin-rich foods.

Dr. Matteo Bordiga
Dr. Mar Vilanova de la Torre
Guest Editors

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