@article{uneatlantico5529,
            year = {2023},
           pages = {1--6},
           title = {Anthocyanins: what do we know until now?},
         journal = {Journal of Berry Research},
          author = {Francesca Giampieri and Danila Cianciosi and Jos{\'e} M. Alvarez-Suarez and Jos{\'e} L. Quiles and Tamara Y. Forbes-Hern{\'a}ndez and Mar{\'i}a D. Navarro-Hortal and Michele Mach{\`i} and Ram{\'o}n Pali-Casanova and Julio C{\'e}sar Mart{\'i}nez Espinosa and Xiumin Chen and Di Zhang and Weibin Bai and Tian Lingmin and Bruno Mezzetti and Maurizio Battino and Yasmany Armas Diaz},
             url = {http://repositorio.uneatlantico.es/id/eprint/5529/},
        abstract = {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},
        keywords = {Anthocyanins, bioavailability, disease prevention, gut microbiota}
}