Abstract

Anthocyanins are a group of colored, water-soluble flavonoid chemicals that are widely distributed in fruits, leaves, roots, and other portions of plants. They belong to a large group of flavonoids known as glycosides of anthocyanidins. Anthocyanins are often found in foods including cherries, plums, strawberries, raspberries, blackberries, grapes, redcurrants, blackcurrants, vegetable roots, legumes, and grains as colored compounds. Natural foods are known to contain more than 600 anthocyanins. Anthocyanin, which is consumed by humans, is one of the greatest flavonoids. Dietary anthocyanins are not very harmful. They are also helpful for polygenic diseases and managing weight. These actions, which include anti-inflammatory, liver-protective, analgesic, and anti-cancer properties, have given anthocyanins tremendous economic potential and driven researchers to concentrate on studying their chemistry, biological activity, isolation, and quality. Dietary therapies using anthocyanins are being thoroughly researched for the prevention of numerous chronic diseases, including GI cancer.

Anthocyanins have been used in clinical investigations that have demonstrated a substantial reduction in oxidative stress and inflammatory indicators, as well as a positive impact on vascular function and hyperlipidemia by boosting high-density lipoprotein and lowering low-density lipoprotein levels. Additionally, they may have an impact on cognitive decline and glucose homeostasis. The most recent research on anthocyanins as food supplements and nutraceuticals is summarized in this publication. The general structure of anthocyanins is shown in Fig. (1).