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The Anti-inflammatory Effects of Dietary Anthocyanins against Ulcerative Colitis

Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA
Department of Plant Science, Penn State University, University Park, PA 16802, USA
Author to whom correspondence should be addressed.
Int. J. Mol. Sci. 2019, 20(10), 2588;
Received: 3 May 2019 / Revised: 21 May 2019 / Accepted: 23 May 2019 / Published: 27 May 2019
(This article belongs to the Special Issue Health Promoting Effects of Phytochemicals)
Ulcerative colitis (UC), which is a major form of inflammatory bowel disease (IBD), is a chronic relapsing disorder of the gastrointestinal tract affecting millions of people worldwide. Alternative natural therapies, including dietary changes, are being investigated to manage or treat UC since current treatment options have serious negative side effects. There is growing evidence from animal studies and human clinical trials that diets rich in anthocyanins, which are pigments in fruits and vegetables, protect against inflammation and increased gut permeability as well as improve colon health through their ability to alter bacterial metabolism and the microbial milieu within the intestines. In this review, the structure and bioactivity of anthocyanins, the role of inflammation and gut bacterial dysbiosis in UC pathogenesis, and their regulation by the dietary anthocyanins are discussed, which suggests the feasibility of dietary strategies for UC mitigation. View Full-Text
Keywords: anthocyanins; anti-inflammatory; colitis; colonic inflammation anthocyanins; anti-inflammatory; colitis; colonic inflammation
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Li, S.; Wu, B.; Fu, W.; Reddivari, L. The Anti-inflammatory Effects of Dietary Anthocyanins against Ulcerative Colitis. Int. J. Mol. Sci. 2019, 20, 2588.

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