Advances in Anthocyanins: Sources, Preparation, Analysis Methods, Bioavailability, Physiochemical Properties, and Structural Features

Anthocyanins are compounds within the class of flavonoids, characterized by their red-blue color. They are valuable to the food industry as natural substitutes for artificial colorants and potentially for their health benefits. These molecules are widespread within plants and have been found in fruits, vegetables, and flowers including berries (blueberries, red currant, black currant, blackberries, cranberries, cowberries, lingonberries, raspberries, bilberries, cloudberries, gooseberries, rowanberries, and strawberries), edible flowers (pansies and snapdragons), purple carrots, and purple potatoes. Interest in anthocyanins has grown due to their potential therapeutic and beneficial effects, among which are the prevention of coronary heart disease, anticancer/antitumor, anti-inflammatory, and antidiabetic effects, as well as the improvement of visual acuity and cognitive behavior. However, the chemical instability of anthocyanins is one of the major limitations of their application. The instability of anthocyanins would likely result in their poor bioavailability. Thus, developing effective novel systems for the stabilization of anthocyanins can provide the best biological activities of these promising bioactive compounds, consequently, use as nutraceuticals for the prevention and/or treatment of various diseases.

This research topic will shape the future research direction for anthocyanins. Our purpose is to feature high-quality advanced research and knowledge suggested by various research groups of the world working on the sources, preparation, purification, analysis methods, bioavailability, stability, physicochemical properties, and structural features of anthocyanins. We invite investigators to submit original research articles and reviews that will contribute to the field of chemistry and the function of anthocyanins from different foods.
Potential key subtopics include, but are not limited to:
- Food sources with bioactive anthocyanins
- Preparation and purification techniques of bioactive anthocyanins
- The chemical analysis methods of anthocyanins from foods with healthy effects
- The approaches to improve stability of anthocyanins
- Absorption, transport, and bioavailability of anthocyanins
- Biological function of anthocyanins from foods with healthy effects
- In vitro and in vivo antioxidant/anti-inflammatory/anticancer/antidiabetic /improving visual effects of anthocyanins from foods
- Physiological mechanisms of anthocyanins in prevention/treatment of diseases