Anthocyanins in Health and Disease PDF
Preview Anthocyanins in Health and Disease
NUTRITION W a lla c e • Anthocyanins in Health and Disease G iu s t i Anthocyanins, polyphenolic compounds abundant in certain foods, are responsible for the orange-red to blue-violet hues evident in many fruits, vegetables, cereal grains, and flowers. Interest in these pigments has intensified A due to their potential health-promoting properties as dietary antioxidants, as n well as their use as natural dyes in a variety of products. Mechanistic studies t h from in vitro experiments as well as in vivo clinical trials demonstrate wide- o ranging efficacy and biological activity of anthocyanins. Anthocyanins in c AAnntthhooccyyaanniinnss iinn Health and Disease presents the first comprehensive review of modern-day y a research on the relationship of anthocyanins to human health and disease. n i n HHeeaalltthh aanndd DDiisseeaassee Written by an interdisciplinary group of distinguished scientists, this book examines s the bioavailability, chemistry, metabolism, and efficacy of anthocyanins, as well i n as their role in protecting the body from several age- and obesity-related chronic diseases. Chapters cover the absorption, digestion, metabolism, and excretion of H anthocyanins; current methodology for the assessment of anthocyanins in the e a blood, plasma, urine, and tissues; and anthocyanins as potent antioxidants. l t h The book discusses health-related topics such as anthocyanins and protection a against disease, including cardiovascular disease, metabolic syndrome, type- n 2 diabetes, and cancers of the gastrointestinal tract. It also addresses health- d promoting effects of anthocyanins, namely, maintenance of normal vision and D prevention of ocular pathologies, protective effects against skin aging, and i their role in innate immunity and exercise. Covering a wide array of specialized s e knowledge, this book provides an authoritative source of information on the a role of anthocyanins in health and disease, an important step toward advancing s e research and enhancing communication on these functional ingredients. Edited by Taylor C. Wallace K14214 M. Monica Giusti 6000 Broken Sound Parkway, NW Suite 300, Boca Raton, FL 33487 711 Third Avenue New York, NY 10017 an informa business 2 Park Square, Milton Park © 2010 Taylor & Francis Group, LLC www.crcpress.com Abingdon, Oxon OX14 4RN, UK www.crcpress.com K14214_cover.indd 1 7/30/13 11:09 AM Anthocyanins in Health and Disease © 2010 Taylor & Francis Group, LLC Anthocyanins in Health and Disease Edited by Taylor C. Wallace M. Monica Giusti Boca Raton London New York CRC Press is an imprint of the Taylor & Francis Group, an informa business © 2010 Taylor & Francis Group, LLC CRC Press Taylor & Francis Group 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, FL 33487-2742 © 2014 by Taylor & Francis Group, LLC CRC Press is an imprint of Taylor & Francis Group, an Informa business No claim to original U.S. Government works Version Date: 20130730 International Standard Book Number-13: 978-1-4398-9476-7 (eBook - PDF) This book contains information obtained from authentic and highly regarded sources. Reasonable efforts have been made to publish reliable data and information, but the author and publisher cannot assume responsibility for the validity of all materials or the consequences of their use. The authors and publishers have attempted to trace the copyright holders of all material reproduced in this publication and apologize to copyright holders if permission to publish in this form has not been obtained. If any copyright material has not been acknowledged please write and let us know so we may rectify in any future reprint. Except as permitted under U.S. Copyright Law, no part of this book may be reprinted, reproduced, transmit- ted, or utilized in any form by any electronic, mechanical, or other means, now known or hereafter invented, including photocopying, microfilming, and recording, or in any information storage or retrieval system, without written permission from the publishers. For permission to photocopy or use material electronically from this work, please access www.copyright. com (http://www.copyright.com/) or contact the Copyright Clearance Center, Inc. (CCC), 222 Rosewood Drive, Danvers, MA 01923, 978-750-8400. CCC is a not-for-profit organization that provides licenses and registration for a variety of users. For organizations that have been granted a photocopy license by the CCC, a separate system of payment has been arranged. Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation without intent to infringe. Visit the Taylor & Francis Web site at http://www.taylorandfrancis.com and the CRC Press Web site at http://www.crcpress.com Contents Preface......................................................................................................................vii Peer Review Team.....................................................................................................ix Editors .......................................................................................................................xi Contributors ...........................................................................................................xiii Chapter 1 Anthocyanins in Health and Disease Prevention .................................1 Maria Fernanda Nunez and Bernadene A. Magnuson Chapter 2 Basic Anthocyanin Chemistry and Dietary Sources .........................13 Øyvind M. Andersen and Monica Jordheim Chapter 3 Bioavailability and Bioabsorption of Anthocyanins ..........................91 Tony K. McGhie and David E. Stevenson Chapter 4 Analysis of Anthocyanins in Biological Samples ............................115 Pu Jing and M. Monica Giusti Chapter 5 Antioxidant Activities of Anthocyanins ...........................................141 Xianli Wu Chapter 6 Anthocyanins in Cardiovascular Disease Prevention ......................165 Taylor C. Wallace Chapter 7 Anthocyanins and Metabolic Syndrome ..........................................199 Diana E. Roopchand, Leonel E. Rojo, David Ribnicky, and Ilya Raskin Chapter 8 Anthocyanins, Anthocyanin Derivatives, and Colorectal Cancer ...225 Li-Shu Wang, Chieh-Ti Kuo, Dan Peiffer, Claire Seguin, Kristen Stoner, Yi-Wen Huang, Tim H.-M. Huang, Nita Salzman, Zhongfa Liu, Daniel Rosenberg, Guang-Yu Yang, Wencai Yang, Xiuli Bi, Steven Carmella, Stephen Hecht, and Gary Stoner v © 2010 Taylor & Francis Group, LLC vi Contents Chapter 9 Anthocyanins in Visual Performance and Ocular Diseases ............245 Francois Tremblay and Wilhelmina Kalt Chapter 10 Effects of Anthocyanins on Neuronal and Cognitive Brain Functions ................................................................................279 Erika K. Ross, Aimee N. Winter, and Daniel A. Linseman Chapter 11 Role of Anthocyanins in Skin Aging and UV-Induced Skin Damage ..................................................................................309 Leonel E. Rojo, Diana E. Roopchand, Brittany Graf, Diana M. Cheng, David Ribnicky, Bertold Fridlender, and Ilya Raskin Chapter 12 Anthocyanins, Innate Immunity, and Exercise ................................323 Suzanne Maria Hurst and Roger Donald Hurst © 2010 Taylor & Francis Group, LLC Preface It is well accepted that diets rich in colorful fruits and vegetables are linked to health, longevity, and a reduced risk for the development of chronic diseases. In an endeavor to identify active health-promoting ingredients, many researchers have focused on the properties of the flavonoids, a large class of polyphenolic compounds that are abundant in such foods. Most prominent among the flavonoids are anthocyanins— secondary plant metabolites responsible for the orange-red to blue-violet hues evi- dent in many fruits, vegetables, cereal grains, and flowers. Represented by over 700 molecular structures identified in nature to date, anthocyanins are of particular inter- est to the industry because of their potential health-promoting properties, as well as their unique ability to impart vibrant colors to a variety of products. Recent studies using purified anthocyanins or anthocyanin-rich extracts on in vitro experimental systems have confirmed the potential of these pigments to positively effect cell homeostasis and function. Mechanistic data from these studies as well as the infor- mation obtained from in vivo animal experiments and human clinical trials demon- strate efficacy and biological activity of anthocyanins far beyond the GI tract. Many questions remain whether these apparent health benefits stem from anthocyanins alone, from their degradation products, or from their synergistic interactions with other phenolic compounds and plant constituents present in foods and anthocyanin- rich extracts. Imperative to the study of these compounds is a greater understanding of their fate in the GI tract upon fermentation and metabolism by the gut microbiota and whether the food matrix and diet have the ability to enhance the bioavailability of anthocyanins and their derived breakdown/metabolic products. Demonstrable benefits of a diet rich in anthocyanins may include protection against the development of many age- and obesity-related chronic diseases such as but not limited to certain types of cancers, type-2 diabetes, metabolic syndrome and cardiovascular disease in addition to positive effects in the eye and on cognitive functions and exercise-induced immunity. Nevertheless, anthocyanins are consid- ered nonessential but “nutritive” in the sense that their intake has been associated with a variety of beneficial health outcomes. Advances in scientific studies relating to the role of anthocyanins in human health and disease prevention make compila- tion of the data into book form an important stride toward advancing research and enhancing communication of these value-added functional ingredients. Research on the health effects of anthocyanins drastically expanded during the past decade but is still in its early stages from a public policy standpoint. The literature overwhelm- ingly suggests that anthocyanins like many other bioactives prevalent in the diet are safe and beneficial when consumed at levels within the normal nutritional range. A shift in research paradigm from the traditional evidence-based medicine approach toward a more evidence-based nutrition or evidence-informed nutrition method of studying nonnutrient dietary components dramatically affects the way scientists study compounds such as anthocyanins on a long term. Although anthocyanins may have a marked effect on human health, it should be recognized that they are not vii © 2010 Taylor & Francis Group, LLC viii Preface pharmaceuticals and their intended use should be in helping consumers to achieve healthier lifestyles and maintain or extend normal physiological functions during the process of aging. This book has the purpose of effectively communicating modern-day research to a large group of scientific audiences ranging from university classrooms to industry product developers and basic researchers in the field of food/nutrition science, or related fields. The search for an international assortment of scientists working on the health benefits of anthocyanins who were qualified to contribute to this book was a major editorial challenge in editing this book. The interdisciplinary range of content that is covered by the different authors made this work particularly challenging, but is one of the key aspects of this comprehensive book. We would like to personally thank each contributing author for his or her dedication and involvement in the gen- eration of this book. The unique expertise of each distinguished scientist in his or her particular field, covering a wide array of specialized knowledge, makes the book an authoritative and leading source of information for the industry, academia, and governments across the globe. This book will strengthen the position of anthocyanins and anthocyanin-rich products in the future by facilitating access to the total body of information available to date and encouraging the increased consumption of anthocyanin-rich foods—in hopes of contributing to a healthier population. Taylor C. Wallace, PhD, CFS, FACN Council for Responsible Nutrition Developing Solutions, LLC M. Monica Giusti, PhD Department of Food Science and Technology The Ohio State University © 2010 Taylor & Francis Group, LLC
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