TY  - JOUR
KW  - Anthocyanins
KW  -  bioavailability
KW  -  disease prevention
KW  -  gut microbiota
AV  - none
SN  - 18785093
EP  - 6
A1  - Giampieri, Francesca
A1  - Cianciosi, Danila
A1  - Alvarez-Suarez, José M.
A1  - Quiles, José L.
A1  - Forbes-Hernández, Tamara Y.
A1  - Navarro-Hortal, María D.
A1  - Machì, Michele
A1  - Pali-Casanova, Ramón
A1  - Martínez Espinosa, Julio César
A1  - Chen, Xiumin
A1  - Zhang, Di
A1  - Bai, Weibin
A1  - Lingmin, Tian
A1  - Mezzetti, Bruno
A1  - Battino, Maurizio
A1  - Diaz, Yasmany Armas
N2  - Diets enriched in plant-based foods are associated with the maintenance of a good well-being and with the prevention of many non-communicable diseases. The health effects of fruits and vegetables consumption are mainly due to the presence of micronutrients, including vitamins and minerals, and polyphenols, plant secondary metabolites. One of the most important classes of phenolic compounds are anthocyanins, that confer the typical purple-red color to many foods, such as berries, peaches, plums, red onions, purple corn, eggplants, as well as purple carrots, sweet potatoes and red cabbages, among others. This commentary aims to briefly highlight the progress made by science in the last years, focusing on some unexpected aspects related with anthocyanins, such as their bioavailability, their health effects and their relationship with gut microbiota
SP  - 1
TI  - Anthocyanins: what do we know until now?
UR  - http://doi.org/10.3233/JBR-220087
Y1  - 2023///
ID  - uninipr5529
JF  - Journal of Berry Research
ER  -