花青素:到目前为止我们知道什么?

IF 1.5 4区农林科学 Q3 PLANT SCIENCES

Journal of Berry Research Pub Date : 2023-01-17 DOI:10.3233/jbr-220087

F. Giampieri, Danila Cianciosi, J. M. Álvarez-Suarez, J. Quiles, T. Forbes-Hernández, M. Navarro-Hortal, Michele Machì, Michele Ramón del Jesús Palí Casanova, Julio César Martínez Espinosa, Xiu-tian Chen, Di Zhang, Weibin Bai, Tian Lingmin, B. Mezzetti, M. Battino, Yasmany Armas Diaz

{"title":"花青素:到目前为止我们知道什么?","authors":"F. Giampieri, Danila Cianciosi, J. M. Álvarez-Suarez, J. Quiles, T. Forbes-Hernández, M. Navarro-Hortal, Michele Machì, Michele Ramón del Jesús Palí Casanova, Julio César Martínez Espinosa, Xiu-tian Chen, Di Zhang, Weibin Bai, Tian Lingmin, B. Mezzetti, M. Battino, Yasmany Armas Diaz","doi":"10.3233/jbr-220087","DOIUrl":null,"url":null,"abstract":"Diets enriched in plant-based foods are associated with the maintenance of a good well-being and with the prevention of many non-communicable diseases. The health effects of fruits and vegetables consumption are mainly due to the presence of micronutrients, including vitamins and minerals, and polyphenols, plant secondary metabolites. One of the most important classes of phenolic compounds are anthocyanins, that confer the typical purple-red color to many foods, such as berries, peaches, plums, red onions, purple corn, eggplants, as well as purple carrots, sweet potatoes and red cabbages, among others. This commentary aims to briefly highlight the progress made by science in the last years, focusing on some unexpected aspects related with anthocyanins, such as their bioavailability, their health effects and their relationship with gut microbiota.","PeriodicalId":15194,"journal":{"name":"Journal of Berry Research","volume":" ","pages":""},"PeriodicalIF":1.5000,"publicationDate":"2023-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"7","resultStr":"{\"title\":\"Anthocyanins: what do we know until now?\",\"authors\":\"F. Giampieri, Danila Cianciosi, J. M. Álvarez-Suarez, J. Quiles, T. Forbes-Hernández, M. Navarro-Hortal, Michele Machì, Michele Ramón del Jesús Palí Casanova, Julio César Martínez Espinosa, Xiu-tian Chen, Di Zhang, Weibin Bai, Tian Lingmin, B. Mezzetti, M. Battino, Yasmany Armas Diaz\",\"doi\":\"10.3233/jbr-220087\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Diets enriched in plant-based foods are associated with the maintenance of a good well-being and with the prevention of many non-communicable diseases. The health effects of fruits and vegetables consumption are mainly due to the presence of micronutrients, including vitamins and minerals, and polyphenols, plant secondary metabolites. One of the most important classes of phenolic compounds are anthocyanins, that confer the typical purple-red color to many foods, such as berries, peaches, plums, red onions, purple corn, eggplants, as well as purple carrots, sweet potatoes and red cabbages, among others. This commentary aims to briefly highlight the progress made by science in the last years, focusing on some unexpected aspects related with anthocyanins, such as their bioavailability, their health effects and their relationship with gut microbiota.\",\"PeriodicalId\":15194,\"journal\":{\"name\":\"Journal of Berry Research\",\"volume\":\" \",\"pages\":\"\"},\"PeriodicalIF\":1.5000,\"publicationDate\":\"2023-01-17\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"7\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Berry Research\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.3233/jbr-220087\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"PLANT SCIENCES\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Berry Research","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.3233/jbr-220087","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"PLANT SCIENCES","Score":null,"Total":0}

引用次数: 7

摘要

富含植物性食物的饮食与保持良好的健康和预防许多非传染性疾病有关。食用水果和蔬菜对健康的影响主要是由于其中含有微量营养素，包括维生素和矿物质，以及植物次生代谢物多酚。酚类化合物中最重要的一类是花青素，它使许多食物呈现出典型的紫红色，如浆果、桃子、李子、红洋葱、紫玉米、茄子，以及紫色胡萝卜、红薯和红色卷心菜等。本文旨在简要介绍近年来的科学进展，重点介绍与花青素有关的一些意想不到的方面，如其生物利用度、对健康的影响及其与肠道微生物群的关系。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

查看原文本刊更多论文

Anthocyanins: what do we know until now?

Diets enriched in plant-based foods are associated with the maintenance of a good well-being and with the prevention of many non-communicable diseases. The health effects of fruits and vegetables consumption are mainly due to the presence of micronutrients, including vitamins and minerals, and polyphenols, plant secondary metabolites. One of the most important classes of phenolic compounds are anthocyanins, that confer the typical purple-red color to many foods, such as berries, peaches, plums, red onions, purple corn, eggplants, as well as purple carrots, sweet potatoes and red cabbages, among others. This commentary aims to briefly highlight the progress made by science in the last years, focusing on some unexpected aspects related with anthocyanins, such as their bioavailability, their health effects and their relationship with gut microbiota.

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

Journal of Berry Research Biochemistry, Genetics and Molecular Biology-Biochemistry

CiteScore

3.50

自引率

11.80%

发文量

期刊介绍： The main objective of the Journal of Berry Research is to improve the knowledge about quality and production of berries to benefit health of the consumers and maintain profitable production using sustainable systems. The objective will be achieved by focusing on four main areas of research and development: From genetics to variety evaluation Nursery production systems and plant quality control Plant physiology, biochemistry and molecular biology, as well as cultural management Health for the consumer: components and factors affecting berries'' nutritional value Specifically, the journal will cover berries (strawberry, raspberry, blackberry, blueberry, cranberry currants, etc.), as well as grapes and small soft fruit in general (e.g., kiwi fruit). It will publish research results covering all areas of plant breeding, including plant genetics, genomics, functional genomics, proteomics and metabolomics, plant physiology, plant pathology and plant development, as well as results dealing with the chemistry and biochemistry of bioactive compounds contained in such fruits and their possible role in human health. Contributions detailing possible pharmacological, medical or therapeutic use or dietary significance will be welcomed in addition to studies regarding biosafety issues of genetically modified plants.