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M. M. GIUSTI, Dept. of Food Science & Technology, Ohio State Univ., 2015 Fyffe Rd., 110 Parker Food Science Bldg., Columbus, OH 43210-1007 Anthocyanins are a class of flavonoids responsible for the bright attractive orange, red, purple, and blue colors of most fruits, vegetables and flowers. Anthocyanin-rich extracts have found considerable potential in the food industry as safe and effective colorants. Acylated anthocyanins can impart desirable color and improved stability for commercial food applications. Recently, interest in anthocyanins has intensified because of their possible health benefits. Anthocyanins are potent antioxidants and may play a role in the protection against chronic disease associated with high consumption of fruits and vegetables. We have investigated the potential chemopreventive effects of anthocyanin-rich extracts using in vitro and in vivo systems. Anthocyanin-rich extracts with different pigment profiles were tested. When added to colon carcinoma cell lines (HT-29) all anthocyanin extracts tested inhibited the proliferation of human colon cancer cells within 24h of treatment, but to different extent, suggesting that pigment profile may impact biological activity. Notably, colon cancer cells were more susceptible to growth inhibition than the non-cancerous human colon cells (NCM 460). In a 14 wk feeding trial, rats subjected to a diet rich in anthocyanins showed fewer and smaller colon lesions than the control after exposure to a carcinogen. The type and number of anthocyanin sugars substitution as well as presence of acylations affected the concentration of anthocyanins in both, urine and feces. In vivo methylation of anthocyanins was evident. Higher anthocyanin concentrations in the gut correlated with a higher protection against colon lesions. These findings combined with results from other studies support the hypothesis that anthocyanins are active chemopreventive compounds. Chemical structure of anthocyanins may play an important role on this activity. Identification of health promoting components in anthocyanin extracts could result in an increased demand of these extracts by the food industry, increasing the health benefits of already existing food products in the market.
Session 45, Health benefits of fruits and vegetables: Biological activity of phytonutrients
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |