Effects of Anthocyanins on Cognition and Vascular Function: A Systematic Review

IF 4.5 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Molecular Nutrition & Food Research Pub Date : 2024-07-03 DOI:10.1002/mnfr.202300502

Lucy R. Ellis, Christine Boesch, Louise Dye

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引用次数: 0

Abstract

Scope

Good vascular function is crucial for cerebral blood flow and cognitive performance. Diets high in anthocyanins have been shown to improve vascular function and are associated with improvements in cognition. This systematic review investigates randomized controlled trials examining the impact of anthocyanin intake on both cognition and vascular function.

Methods and results

Of the 1486 studies identified through searching Ovid Medline and AMED, PsychInfo, Web of Science, and Scopus, 20 studies are selected which measured cognitive and vascular function. Overall, positive effects on verbal and working memory are observed, which are supported by studies using functional magnetic resonance imaging to demonstrate increased blood flow in brain regions related to these cognitive domains. However, effects of anthocyanins on blood pressure and markers of endothelial function are inconsistent.

Conclusion

This systematic review provides evidence for a positive effect of anthocyanins on cognition and insight into the relevance of endothelial function. Anthocyanins are widely available and can be easily consumed in a range of different fruits, vegetables, and other products. Further studies should establish the optimal daily intake of anthocyanins for cardiovascular and cognitive health.

Abstract Image

查看原文本刊更多论文

花青素对认知和血管功能的影响：系统综述。

范围良好的血管功能对脑血流量和认知能力至关重要。花青素含量高的饮食可改善血管功能，并与认知能力的改善相关。本系统综述调查了研究花青素摄入量对认知和血管功能影响的随机对照试验：通过检索 Ovid Medline 和 AMED、PsychInfo、Web of Science 和 Scopus，在 1486 项研究中选出了 20 项测量认知和血管功能的研究。总体而言，这些研究观察到了花青素对言语记忆和工作记忆的积极影响，使用功能性磁共振成像技术进行的研究也证实了这一点，该技术显示与这些认知领域相关的大脑区域的血流量有所增加。然而，花青素对血压和内皮功能指标的影响并不一致：本系统综述提供了花青素对认知产生积极影响的证据，并深入分析了内皮功能的相关性。花青素的来源广泛，可以从各种不同的水果、蔬菜和其他产品中轻松摄取。进一步的研究应确定花青素对心血管和认知健康的最佳日摄入量。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Molecular Nutrition & Food Research 工程技术-食品科技

CiteScore

8.70

自引率

1.90%

发文量

250

审稿时长

1.7 months

期刊介绍： Molecular Nutrition & Food Research is a primary research journal devoted to health, safety and all aspects of molecular nutrition such as nutritional biochemistry, nutrigenomics and metabolomics aiming to link the information arising from related disciplines: Bioactivity: Nutritional and medical effects of food constituents including bioavailability and kinetics. Immunology: Understanding the interactions of food and the immune system. Microbiology: Food spoilage, food pathogens, chemical and physical approaches of fermented foods and novel microbial processes. Chemistry: Isolation and analysis of bioactive food ingredients while considering environmental aspects.