Antitumor, anti-inflammatory, and antioxidant activities of anthocyanins from food and isolated sources: Methodological insights and interactions with the intestinal microbiota.

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dc.contributorERIKA DE FATIMA DOS SANTOS, UNIVERSIDADE FEDERAL DE JUIZ DE FORA
dc.contributorYASMIN NEVES VIEIRA SABINO, QUEEN’S UNIVERSITY BELFAST
dc.contributorELISA NASSIF MONTENEGRO, UNIVERSIDADE FEDERAL DE JUIZ DE FORA
dc.contributorCINTHIA ALVIM FARIA, UNIVERSIDADE FEDERAL DE JUIZ DE FORA
dc.contributorTHAÍS COSTA DE ALMEIDA, UNIVERSIDADE FEDERAL DE JUIZ DE FORA
dc.contributorJACY GAMEIRO, UNIVERSIDADE FEDERAL DE JUIZ DE FORA
dc.contributorSHEILA CRISTINA POTENTE DUTRA LUQUETTI, UNIVERSIDADE FEDERAL DE JUIZ DE FORA
dc.contributorALESSANDRA BARBOSA FERREIRA MACHADO, UNIVERSIDADE FEDERAL DE JUIZ DE FORA
dc.contributorJUAREZ CAMPOLINA MACHADO, CNPGL.
dc.creatorSANTOS, E. de F. dos
dc.creatorSABINO, Y. N. V.
dc.creatorMONTENEGRO, E. N.
dc.creatorFARIA, C. A.
dc.creatorALMEIDA, T, C. de
dc.creatorGAMEIRO, J.
dc.creatorLUQUETTI, S. C. P. D.
dc.creatorMACHADO, A. B. F.
dc.creatorMACHADO, J. C.
dc.date2025-10-17T11:48:30Z
dc.date2025-10-17T11:48:30Z
dc.date2025-10-17
dc.date2025
dc.date.accessioned2026-07-07T04:00:45Z
dc.descriptionAnthocyanins are secondary metabolites found in plants, commonly present in fruits such as strawberries, grapes, and blueberries. They act as antioxidants, protecting plant cells from oxidative damage, and are known for their potential role in chronic disease prevention. In studies, anthocyanins have been investigated both in food matrices and in isolated forms. They neutralize free radicals, which can damage cells, and reduce inflammation by downregulating pro-inflammatory cytokines involved in chronic diseases. Additionally, they have shown potential in modulating tumor cell proliferation, making them valuable for human health. This review explores the antioxidant, anti-inflammatory, and antitumor activities of anthocyanins, highlighting the methods used to assess these properties. Moreover, it discusses their interaction with the gut microbiota, which enhances anthocyanin biological effect through the production of short-chain fatty acids and phenolic metabolites derived from microbial metabolism. The review also addresses the challenges and future perspectives for the industrialscale application of anthocyanins.
dc.identifierJournal of Functional Foods, v. 134, 107026, 2025.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1179769
dc.identifierhttps://doi.org/10.1016/j.jff.2025.107026
dc.identifier.urihttp://hdl.handle.net/123456789/450499
dc.languageeng
dc.rightsopenAccess
dc.subjectMicrobiologia
dc.subjectIntestino
dc.subjectSaúde
dc.subjectAntioxidante
dc.subjectAntiinflamatório
dc.subjectAnthocyanins
dc.subjectBioavailability
dc.subjectHuman health
dc.titleAntitumor, anti-inflammatory, and antioxidant activities of anthocyanins from food and isolated sources: Methodological insights and interactions with the intestinal microbiota.
dc.typeArtigo de periódico

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