[Anthocyanins as components of functional food for cardiovascular risk prevention].
Epidemiologic studies suggest that the regular consumption of polyphenols, secondary metabolites of plants, is correlated with a decrease of the risk of cardiovascular disease, diabetes, arthritis and cancer. The most abundant flavonoid constituents of plants are anthocyanins--water-soluble, glycosylated, nonacetylated pigments. The profitable effects of these compounds may be partly attributed to their antioxidative and anti-inflammatory activity. The supplementation of anthocyanins or an anthocyanin-rich diet has been reported to significantly increase serum antioxidant potential.
Saluk-Juszczak
Joanna
J
Katedra Biochemii Ogólnej, Uniwersytet Łódzki, 90-237 Łódź. juszczak@biol.uni.lodz.pl
D000872:Anthocyanins / Q000494:pharmacology*; D000975:Antioxidants / Q000494:pharmacology*; D002318:Cardiovascular Diseases / Q000517:prevention & control*; D055951:Functional Food; D006801:Humans; D012307:Risk Factors
D000872:Anthocyanins; D000975:Antioxidants