Advances in anthocyanin research: from extraction to functional applications in health

Abstract

Anthocyanins are naturally occurring flavonoid chemicals that impart bright red, purple, and blue colors in several fruits, vegetables, and flowers. In addition to its visual attractiveness, anthocyanins provide several health advantages owing to their potent antioxidant, anti-inflammatory, and anticancer characteristics. This study examines several anthocyanin extraction methods, including solvent-based and environmentally friendly procedures, while emphasizing their benefits and drawbacks. Additionally, it explores current advancements in anthocyanin encapsulation methods that improve the stability, bioavailability, and controlled release of these beneficial molecules in food and medicinal applications. The molecular processes by which anthocyanins provide health benefits, including neuroprotection, cardiovascular health, the treatment of diabetes, and cancer prevention, are examined in depth. The issues related to anthocyanin degradation and their potential solutions are discussed, highlighting the need for further research to enhance the utilization of anthocyanins across various sectors. This study seeks to thoroughly analyze contemporary anthocyanin research, presenting insights into their potential as functional components in health-enhancing products.