Metabolism of anthocyanins and consequent effects on the gut microbiota. Issue 6 (26th March 2019)

• Record Type: Journal Article
• Authors: Tian, Lingmin; Tan, Yisha; Chen, Guowei; Wang, Gang; Sun, Jianxia; Ou, Shiyi; Chen, Wei; Bai, Weibin
• Is Part Of: Critical reviews in food science and nutrition. Volume 59:Issue 6(2019)
• Page Start: 982
• Page End: 991
• Publication Date: 2019-03-26
• Subjects: Anthocyanins -- microbiota -- bioavailability -- absorption -- physiological activity -- interaction; Food industry and trade -- Periodicals; Nutrition -- Periodicals; Nutrition -- Periodicals; Food -- Periodicals; Diet -- Periodicals; Review Literature -- Periodicals; Nutrition; Food; Diet; Review Literature; 664
• DOI: 10.1080/10408398.2018.1533517
• Languages: English
• ISSNs: 1040-8398

Abstract

Abstract: Anthocyanins are natural water-soluble polyphenols present in fruits and vegetables. Health-promoting effects attributed to anthocyanins are mainly associated with oxidative stress inhibition and gut microbiota modulation. Dietary anthocyanins undergo a complex metabolism after ingestion and interact with endogenous and microbial enzymes, leading to the production of a large number of circulating and excreted anthocyanin metabolites and catabolic products. To date, the bioavailability and health benefits of anthocyanins have been widely documented. Although there are several papers that illustrated the metabolism of anthocyanins, the effects of dietary anthocyanins on the modulation of the gut microbial ecology and on the growth of certain microbial species are still poorly understood. The present paper summarizes the recent data on the absorption of anthocyanins in the upper gastrointestine and the metabolism of anthocyanins by gut microbiota. The modulatory effects of anthocyanins from different sources on gut microbiota are also discussed.