eprintid: 5529 rev_number: 6 eprint_status: archive userid: 2 dir: disk0/00/00/55/29 datestamp: 2023-01-23 23:30:07 lastmod: 2023-01-23 23:30:07 status_changed: 2023-01-23 23:30:07 type: article metadata_visibility: show creators_name: Giampieri, Francesca creators_name: Cianciosi, Danila creators_name: Alvarez-Suarez, José M. creators_name: Quiles, José L. creators_name: Forbes-Hernández, Tamara Y. creators_name: Navarro-Hortal, María D. creators_name: Machì, Michele creators_name: Pali-Casanova, Ramón creators_name: Martínez Espinosa, Julio César creators_name: Chen, Xiumin creators_name: Zhang, Di creators_name: Bai, Weibin creators_name: Lingmin, Tian creators_name: Mezzetti, Bruno creators_name: Battino, Maurizio creators_name: Diaz, Yasmany Armas creators_id: francesca.giampieri@uneatlantico.es creators_id: creators_id: creators_id: jose.quiles@uneatlantico.es creators_id: creators_id: creators_id: creators_id: ramon.pali@unini.edu.mx creators_id: ulio.martinez@unini.edu.mx creators_id: creators_id: creators_id: creators_id: creators_id: creators_id: maurizio.battino@uneatlantico.es creators_id: title: Anthocyanins: what do we know until now? ispublished: pub subjects: uneat_sn divisions: uneatlantico_produccion_cientifica divisions: unincol_produccion_cientifica divisions: uninimx_produccion_cientifica divisions: uninipr_produccion_cientifica full_text_status: none keywords: Anthocyanins, bioavailability, disease prevention, gut microbiota 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 date: 2023 publication: Journal of Berry Research pagerange: 1-6 id_number: doi:10.3233/JBR-220087 refereed: TRUE issn: 18785093 official_url: http://doi.org/10.3233/JBR-220087 access: close language: en citation: Artículo Materias > Alimentación Universidad Europea del Atlántico > Investigación > Producción Científica Fundación Universitaria Internacional de Colombia > Investigación > Producción Científica Universidad Internacional Iberoamericana México > Investigación > Producción Científica Universidad Internacional Iberoamericana Puerto Rico > Investigación > Producción Científica Cerrado Inglés 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 metadata Giampieri, Francesca; Cianciosi, Danila; Alvarez-Suarez, José M.; Quiles, José L.; Forbes-Hernández, Tamara Y.; Navarro-Hortal, María D.; Machì, Michele; Pali-Casanova, Ramón; Martínez Espinosa, Julio César; Chen, Xiumin; Zhang, Di; Bai, Weibin; Lingmin, Tian; Mezzetti, Bruno; Battino, Maurizio y Diaz, Yasmany Armas mail francesca.giampieri@uneatlantico.es, SIN ESPECIFICAR, SIN ESPECIFICAR, jose.quiles@uneatlantico.es, SIN ESPECIFICAR, SIN ESPECIFICAR, SIN ESPECIFICAR, ramon.pali@unini.edu.mx, ulio.martinez@unini.edu.mx, SIN ESPECIFICAR, SIN ESPECIFICAR, SIN ESPECIFICAR, SIN ESPECIFICAR, SIN ESPECIFICAR, maurizio.battino@uneatlantico.es, SIN ESPECIFICAR (2023) Anthocyanins: what do we know until now? Journal of Berry Research. pp. 1-6. ISSN 18785093