Anthocyanins and Human Health—2nd Edition

Dear Colleagues,

Anthocyanins are the most widespread group of pigmented flavonoids, and they 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 anthocyanin molecules are derived from the six major anthocyanidin compounds, cyanidin, delphinidin, malvidin, pelargonidin, peonidin, and petunidin, by glycosylation, acylation, 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 and plant defense mechanisms. Recently, interest in anthocyanins has strongly increased because of their possible health benefits as dietary antioxidants. Their 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. Hélder Oliveira
Guest Editors

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• anthocyanins
• colorant
• health benefit
• pigment
• flavonoids
• berries
• inflammation
• gut health
• cardiovascular disease
• metabolic syndrome anthocyanidins
• bioavailability
• antioxidants
• biological activity