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Open AccessReview

Dietary Anthocyanins and Stroke: A Review of Pharmacokinetic and Pharmacodynamic Studies

Department of Organic Chemistry “C.D. Nenitescu”, Faculty of Applied Chemistry and Science of Materials, Polytechnic University of Bucharest, 1–7 Polizu Street, 011061 Bucharest, Romania
Department of Organic Chemistry, Biochemistry and Catalysis, Faculty of Chemistry, University of Bucharest, 90–92 Panduri Street, 050663 Bucharest, Romania
Department of Clinical Laboratory and Food Hygiene, Faculty of Pharmacy, University of Medicine and Pharmacy “Carol Davila”, 6 Traian Vuia, 020956 Bucharest, Romania
Author to whom correspondence should be addressed.
Nutrients 2019, 11(7), 1479;
Received: 31 May 2019 / Revised: 22 June 2019 / Accepted: 26 June 2019 / Published: 28 June 2019
(This article belongs to the Special Issue Dietary Anthocyanins and Human Health)
Cerebrovascular accidents are currently the second major cause of death and the third leading cause of disability in the world, according to the World Health Organization (WHO), which has provided protocols for stroke prevention. Although there is a multitude of studies on the health benefits associated with anthocyanin (ACN) consumption, there is no a rigorous systematization of the data linking dietary ACN with stroke prevention. This review is intended to present data from epidemiological, in vitro, in vivo, and clinical studies dealing with the stroke related to ACN-rich diets or ACN supplements, along with possible mechanisms of action revealed by pharmacokinetic studies, including ACN passage through the blood-brain barrier (BBB). View Full-Text
Keywords: dietary anthocyanins; stroke; molecular mechanisms; blood-brain-barrier dietary anthocyanins; stroke; molecular mechanisms; blood-brain-barrier
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MDPI and ACS Style

Manolescu, B.N.; Oprea, E.; Mititelu, M.; Ruta, L.L.; Farcasanu, I.C. Dietary Anthocyanins and Stroke: A Review of Pharmacokinetic and Pharmacodynamic Studies. Nutrients 2019, 11, 1479.

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