Basic properties of anthocyanin for pain management

Abstract

Inflammation and oxidative stress is both two important key players in the development, enhancement, and maintenance of both nociceptive and neuropathic pain. They are almost invariably involved in pain-related diseases, such as all-cause low back pain, diabetic neuropathy, neurodegenerative diseases, myocardial ischemia, cancer, and various autoimmune disorders, among others. They act synergistically and their presence can be beneficial, yet detrimental to neurons and nerves if they are in overdrive state. Meanwhile, anthocyanin, a group of flavonoid polyphenols, is very common in nature and can be easily derived from fruits and vegetables. Accumulating evidence has shown that anthocyanin possesses potent anti-inflammatory and anti-oxidant effects through numerous mechanisms and that its proof-of-concept in ameliorating various pathology of disease states have been extensively documented. Unfortunately, however, the empirical evidence of anthocyanin for alleviating pain has been very minimal to date, despite its potentials. Herein, we discuss the basic properties of anthocyanin and its relevant pain mechanisms which could become potential targets for pain management using this natural compound.