A comprehensive review on the potential health effects of anthocyanins in modulating autoimmune disease

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience Pub Date : 2025-02-26 DOI:10.1016/j.fbio.2025.106245

Guangyi Du , Lianghua Xie , Ming Zhang , Wei Chen

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引用次数: 0

Abstract

Autoimmune diseases (ADs) are defined by an unnatural immune response that has a detrimental impact on various organs within the human body. Currently, there are approximately 100 distinct forms of ADs. Epidemiological studies have demonstrated an increase in the prevalence of ADs, indicating a significant impact on public health and social economy. Based on current understanding of the underlying mechanisms of ADs, a number of immunosuppressive agents have been developed for use in ADs treatment. However, it is notable that these agents have been associated with certain limitations, including drug resistance and the emergence of adverse side effects. It has been reported that natural products, especially flavonoids, exert beneficial effects on inflammatory diseases and the development of ADs. Anthocyanins are a class of flavonoids that are widely present in plant and have been demonstrated to possess a range of beneficial biological activities. In a number of studies, anthocyanins have been demonstrated to possess the capacity to modulate the progression of ADs, including conditions such as rheumatoid arthritis, inflammatory bowel disease, type 1 diabetes, psoriasis and others. This review presents a summary of the pathogenesis of ADs, with a particular focus on the scientific evidence supporting the regulatory role of anthocyanins in ADs, along with the limitations of current research and future perspectives.

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来源期刊

Food Bioscience Biochemistry, Genetics and Molecular Biology-Biochemistry

CiteScore

6.40

自引率

5.80%

发文量

671

审稿时长

27 days

期刊介绍： Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.