Vertaisarvioitu katsausartikkeli tieteellisessä aikakauslehdessä (A2)

Acylated anthocyanins: A review on their bioavailability and effects on postprandial carbohydrate metabolism and inflammation




Julkaisun tekijätJokioja Johanna, Yang Baoru, Linderborg Kaisa

KustantajaWiley

Julkaisuvuosi2021

JournalComprehensive Reviews in Food Science and Food Safety

Lehden akronyymiCompr. Rev. Food Sci. Food Saf.

eISSN1541-4337

DOIhttp://dx.doi.org/10.1111/1541-4337.12836

Verkko-osoitehttps://onlinelibrary.wiley.com/doi/full/10.1111/1541-4337.12836

Rinnakkaistallenteen osoitehttps://research.utu.fi/converis/portal/detail/Publication/67340214


Tiivistelmä

Anthocyanins, the natural red and purple colorants of berries, fruits, vegetables, and tubers, improve carbohydrate metabolism and decrease the risk factors of metabolic disorders, but their industrial use is limited by their chemical instability. Acylation of the glycosyl moieties of anthocyanins, however, changes the chemical properties of anthocyanins and provides enhanced stability. Thus, acylated anthocyanins are more usable as natural colorants and bioactive components of innovative functional foods. Acylated anthocyanins are common in pigmented vegetables and tubers, the consumption of which has the potential to increase the intake of health-promoting anthocyanins as part of the daily diet. For the first time, this review presents the current findings on bioavailability, absorption, metabolism, and health effects of acylated anthocyanins with comparison to more extensively investigated nonacylated anthocyanins. The structural differences between nonacylated and acylated anthocyanins lead to enhanced color stability, altered absorption, bioavailability, in vivo stability, and colonic degradation. The impact of phenolic metabolites and their potential health effects regardless of the low bioavailability of the parent anthocyanins as such is discussed. Here, purple-fleshed potatoes are presented as a globally available, eco-friendly model food rich in acylated anthocyanins, which further highlights the industrial possibilities and nutritional relevance of acylated anthocyanins. This work supports the academic community and industry in food research and development by reviewing the current literature and highlighting gaps of knowledge.


Ladattava julkaisu

This is an electronic reprint of the original article.
This reprint may differ from the original in pagination and typographic detail. Please cite the original version.




Last updated on 2022-19-12 at 16:00