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

Anthocyanins 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 industrial-scale application of anthocyanins.