Research Progress on Functional Activity and Utilization of Cereal Anthocyanins

LIU Tingting; PENG Wenting; PANG Shaojie; PENG Zhenzhen; QI Wentao; WANG Yong

doi:10.13386/j.issn1002-0306.2022030103

Volume 44 Issue 1

Dec. 2022

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Science and Technology of Food Industry > 2023 > 44(1): 447-457. > DOI: 10.13386/j.issn1002-0306.2022030103

LIU Tingting, PENG Wenting, PANG Shaojie, et al. Research Progress on Functional Activity and Utilization of Cereal Anthocyanins[J]. Science and Technology of Food Industry, 2023, 44(1): 447−457. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022030103.

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Research Progress on Functional Activity and Utilization of Cereal Anthocyanins

LIU Tingting^{1, 2,},
PENG Wenting¹,
PANG Shaojie¹,
PENG Zhenzhen^{1, 3},
QI Wentao^{1, 2, ,},
WANG Yong^1, ,

1.
Academy of National Food and Strategic Reserves Administration, Beijing 100037, China
2.
School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
3.
College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China

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Received Date: March 08, 2022
Available Online: October 26, 2022

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Abstract

Abstract

Anthocyanins are a water-soluble flavonoids widely distributed in dark grains, berries and vegetables. Anthocyanins have strong antioxidant and anti-inflammatory activities, and adequate intake of cereal-based anthocyanins can reduce the risk of chronic diseases including diabetes, cardiovascular disease, age-related macular degeneration and so on. This paper will review the health effects and mechanism of different cereal-based anthocyanins in chronic diseases, focuses on clarifying the distribution and content of anthocyanins in different grains, the effects of cereal anthocyanins regulating Nrf2, NF-κB, MAPK, and PI3K/AKT signaling pathways. The paper also points out the current utilization and development trend of cereal anthocyanins. This paper provides scientific evidence for fundamental research and product development of cereal-based anthocyanins in the fields of food and medicine.
- anthocyanins,
- whole grains,
- functional cereals,
- health benefits,
- signaling pathway

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References (86)

References

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