Anthocyanins: Recent Progress in Health Benefits Studies

Dear Colleagues,

“Anthocyanins”, belonging to the group flavonoids, are plant pigments that may appear to be red or purple and are present in the form of glycosides. Efforts have been made to identify genes for anthocyanin synthesis in plants and elucidate the regulatory pathways for gene expression. In addition, stabilization and extraction processes of anthocyanins from plant sources have been developed to use in food pigments. Despite research progress in plant biochemistry and the utilization of food pigments, the role of anthocyanins as a functional food factor remains relatively less established than other flavonoids. However, anthocyanins and anthocyanin-rich berries’ health-related functions have been conducted such as anti-arteriosclerosis, anti-obesity, anti-diabetes, brain function-enhancing, and the improvement of visual and vascular functions in the last 20 years. These favorable functions are not explained by their antioxidant properties alone, and thus anthocyanins are received as functional food factors with “beyond antioxidant” functions. Also, resent studies that have been shown metabolites of anthocyanins may have a significant impact on various health benefits.

In this Special Issue, resent research advances in health benefit studies in anthocyanins including anthocyanin-rich berries and related foods in cells, animals, and humans will be invited. Studies on molecular mechanisms, absorption and metabolism, effects on intestinal flora, and epidemiology are also welcome.

Prof. Takanori Tsuda
Dr. Wilhelmina Kalt
Guest Editors

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