Anti-inflammatory activity of anthocyanin extract on diabetic and hypertensive patients

Abstract

Anthocyanins pigments are a major class of plant phenolic components, flavonoids‎. The distinctive purple or red colours of many fruits and vegetables are attributed to the presence of these flavonoids‎. They are highly water-soluble pigments and have been well known to possess general health-promoting characteristics. The aim: This study aimed to evaluate the anti-inflammatory and antioxidant activity of anthocyanin extract. It also looked at how the extract consumption affected people with hypertension and diabetes in terms of lowering blood pressure and blood glucose levels and in preventing their complications, including oxidative stress and inflammatory status. Material and method: The subjects included in the study were hypertensive and diabetic patients divided into control and test groups. Total reactive oxygen species concentrations and C-reactive protein levels were used to assess the oxidative stress and inflammatory status before and after consuming anthocyanin extract for thirty days using an enzyme-linked immunosorbent assay. Results: The results revealed that consumption of anthocyanin extracts for 30 days did not significantly lower blood pressure or blood glucose levels in comparison to the control group and also when compared with day zero values. However, quantitative analysis of the C-reactive protein levels for the inflammatory status and the overall oxidative stress levels measurements demonstrated a significant decline compared to both the control group (placebo) and baseline values (day zero). Conclusion: The findings highlighted the prophylactic, as anti-inflammatory, rather than the curative effects of anthocyanin extracts in preventing or delaying the complications associated with various chronic conditions, including hypertension and diabetes mellitus.