Anthocyanins: Natural Pigments with Multifaceted Health Benefits for Humans

Abstract

Anthocyanins are water-soluble flavonoid pigments found in fruits, vegetables, flowers, and grains, known for their red, purple, and blue colors. They belong to the phenolic class and are typically found in glycosylated forms, providing UV protection and defense against biotic and abiotic stress. Anthocyanins have health-promoting properties due to their strong antioxidant capacity, anti-inflammatory, antimicrobial, anti-cancer, cardioprotective, and neuroprotective effects. Primary dietary sources include berries, grapes, red cabbage, eggplant, black rice, and purple sweet potatoes. However, their stability is often limited by environmental conditions like light, temperature, and pH, making them challenging for food and nutraceutical applications. Anthocyanins are structurally diverse due to variations in their aglycone backbone, glycosylation patterns, and acylation with organic acids. Glycosylation enhances anthocyanin water solubility and stabilizes the flavylium cation, while acylation increases pigment stability against light and pH fluctuations. Extracted anthocyanins offer numerous health benefits and eco-friendly applications, but challenges like low stability and limited bioavailability need to be addressed through advanced processing, formulation, and biotechnological approaches.