Anthocyanins as components of functional food for cardiovascular risk prevention;Antocyjany jako składnik żywności funkcjonalnej stosowanej w profilaktyce chorób układu kra̧żenia

Postepy Higieny i Medycyny Doswiadczalnej

Volumn 64, Issue , 2010, Pages 451-458

  Saluk Juszczak, Joanna ^a  

^a UNIVERSITY OF LODZ   (Poland)

Author keywords

Anthocyanins; Functional food; Nutraceuticals

Indexed keywords

ANTHOCYANIN; ANTIOXIDANT;

CARDIOVASCULAR DISEASE; FUNCTIONAL FOOD; HUMAN; REVIEW; RISK FACTOR;

ANTHOCYANINS; ANTIOXIDANTS; CARDIOVASCULAR DISEASES; FUNCTIONAL FOOD; HUMANS; RISK FACTORS;

EID: 79952733316     PISSN: 00325449     EISSN: 17322693     Source Type: Journal    
DOI: None     Document Type: Review

References (60)

1. Amorini A. M., Lazzarino G., Galvano F., Fazzina G., Tavazzi B., Galvano G.: Cyanidin-3-O-beta-glucopyranoside protects myocardium and erythrocytes from oxygen radical-mediated damages. Free Radic. Res., 2003;37:453-460 (Pubitemid 36244897)
2. Antosiewicz I.: Żywność o określonych funkcjach prozdrowotnych - żywność funkcjonalna na tle doświadczeń japońskich. Żywność, Żywienie a Zdrowie, 1997;4:346-352
3. Arai S.: Studies on functional foods in Japan - state of the art. Biosci. Biotechnol. Biochem., 1996;60:9-15 (Pubitemid 126482265)
4. Babicz-Zielińska E., Zabrocki R.: Postawy konsumentów wobec prozdrowotnej wartości żywności. Żywność, Nauka, Technologia, Jakość, 2007;6:81-89
5. Bagchi D., Roy S., Patel V., He G., Khanna S., Ojha N., Phillips C., Ghosh S., Bagchi M., Sen C. K.: Safety and whole-body antioxidant potential of a novel anthocyanin-rich formulation of edible berries. Mol. Cell. Biochem., 2006;281:197-209 (Pubitemid 43040140)
6. Bagchi D., Sen C. K., Bagchi M., Atalay M.: Anti-angiogenic, antioxidant, and anti-carcinogenic properties of a novel anthocyanin-rich berry extract formula. Biochemistry, 2004;69:75-80
7. Bagchi D., Sen C. K., Ray S. D., Das D. K., Bagchi M., Preuss H. G., Yinson J. A.: Molecular mechanisms of cardioprotection by a novel grape seed proanthocyanidin extract. Mutat. Res., 2003;523-524:87-97 (Pubitemid 36293235)
8. Berner L. A., O'Donell J. A.: Functional foods and health claims legislation: application to dairy foods. Int. Dairy J., 1998;8:355-362 (Pubitemid 28504134)
9. Blázovics A.: From free radicals to science of nutrition. Orv. Hetil., 2009;150:53-63
10. Cao G., Russell R., Lischner N., Prior R. L.: Serum antioxidant capacity is increased by consumption of strawberries, spinach, red wine or vitamin C in elderly women. J. Nutr., 1998;128:2383-2390 (Pubitemid 29012987)
11. Castañeda-Ovando A., de Lourdes Pacheco-Hernández M. A., Páez-Hernández E., Rodríguez J. A., Galán-Vidal C. A.: Chemical studies of anthocyanins: a review. Food Chem., 2009;113:859-871
12. Clifford M. N.: Anthocyanins - nature, occurrence and dietary burden. J. Sci. Food Agric, 2000;80:1063-1072 (Pubitemid 30319399)
13. Cooke D., Steward W. P., Gescher A. J., Marczylo T.: Anthocyanins from fruits and vegetables - does bright colour signal cancer chemopreventive activity? Eur. J. Cancer, 2005;41:1931-1940 (Pubitemid 41557679)
14. Coppens P., Da Silva M. F., Pettman S.: European regulations on nutraceuticals, dietary supplements and functional foods: a framework based on safety. Toxicology, 2006;221:59-74 (Pubitemid 43325007)
15. Das S., Das D. K.: Resveratrol: a therapeutic promise for cardiovascular diseases. Recent Pat. Cardiovasc. Drug Discov., 2007;2:133-138 (Pubitemid 46957321)
16. De Lima A. A., Sussuchi E. M., De Giovani W. F.: Electrochemical and antioxidant properties of anthocyanins and anthocyanidins. Croatica Chem. Acta, 2007;80:29-34
17. Devia B., Llabres G. Wouters J., Dupont L., Escribano-Bailon M. T., de Pascual-Teresa S., Angenot L., Tits M.: New 3-deoxyanthocyanidins from leaves of Arrabidaea chica. Phytochem. Anal,. 2002;13:114-119
18. Dreosti I. E.: Antioxidant polyphenols in tea, cocoa, and wine. Nutrition, 2000;16:692-694 (Pubitemid 30445153)
19. Francis F. J.: Food colorants: anthocyanins. Crit. Rev. Food Sci. Nutr., 1989;28:273-314
20. Garbacki N., Angenot L., Bassleer C., Damas J., Tits M.: Effects of prodelphinidins isolated from Ribes nigrum on chondrocyte matabolism and COX activity. Naunyn Schmiedebergs Arch. Pharmacol., 2002;365:434-441 (Pubitemid 34809663)
21. Garcia-Alonso M., Rimbach G., Rivas-Gonzalo J. C., De Pascual-Teresa S.: Antioxidant and cellular activities of anthocyanins and their corresponding vitisins A - studies in platelets, monocytes, and human endothelial cells. J. Argic. Food Chem., 2004;52:3378-3384
22. Ghosh D., Konishi T.: Anthocyanins and anthocyanin-rich extracts: role in diabetes and eye function. Asia Pac. J Clin. Nutr., 2007;16:200-208 (Pubitemid 46750746)
23. Grajeta H.: Żywność funkcjonalna w profilaktyce chorób układu kra̧żenia. Adv. Clin. Exp. Med., 2004;13:503-510
24. Guesry PR.: Impact of 'functional food'. Forum Nutr., 2005;57:73-83
25. Hou D. X., Fujii M., Terahara N., Yoshimoto M.: Molecular mechanisma behind the chemopreventive effects of anthocyanidins. J. Biomed. Biotechnol., 2004;5:321-325 (Pubitemid 40389474)
26. Jew S., AbuMweis S. S., Jones P. J.: Evolution of the human diet: linking our ancestral diet to modern functional foods as a means of chronic disease prevention. J. Med. Food, 2009;12:925-934
27. Kaack K., Austed T.: Interaction of vitamin C and flavonoids in elderberry (Sambucus nigra L.) during juice processing. Plant Foods Hum. Nutr., 1998;52:187-198 (Pubitemid 29062489)
28. Kaliora A. C., Dedoussis G. V., Schmidt H.: Dietary antioxidants in preventing atherogenesis. Atherosclerosis, 2006;187:1-17 (Pubitemid 43817017)
29. Kalra E. K.: Nutraceutical - definition and introduction. AAPS Pharm. Sci., 2003;5:E25
30. Katsube N., Iwashita K., Tsushida T., Yamaki K., Kobori M.: Induction of apoptosis in cancer cells by Bilberry (Yaccinium myrtillus) and the anthocyanins. J. Argic. Food Chem., 2003;51:68-75
31. Kay CD., Kris-Etherton P., West S. G.: Effects of antioxidant-rich foods on vascular reactivity: review of the clinical evidence. Curr. Atheroscler. Rep., 2006;8:510-522 (Pubitemid 44697805)
32. Kowalczyk E., Kopff A., Fijałkowski P., Kopff M., Niedworok J., Błaszczyk J., Kȩdziora J., Tyślerowicz P.: Effect of anthocyanins on selected biochemical parameters in rats exposed to cadmium. Acta Biochem. Polon., 2003;2:543-548 (Pubitemid 37034707)
33. Kowalczyk E., Krzesiński P., Kura M., Kopff M.: Antocyjany - barwni sprzymierzeńcy lekarza. Wiad. Lek., 2004;57:679-681
34. Kritchevsky D., Chen C. S.: Phytosterols-health benefis and potential concerns: a review. Nutr. Res., 2005;25:413-429
35. Lai P. K., Roy J.: Antimicrobial and chemopreventive properties of herbs and spices. Curr. Med. Chem., 2004;11:1451-1460 (Pubitemid 38735789)
36. Lin L. C., Kuo Y. C., Chou C. J.: Immunomodulatory proanthocyanidins from Ecdysathera utilis. J. Nat. Prod., 2002;65:505-508
37. Mazza G., Kay CD., Cottrell T., Holub B. J.: Absorption of anthocyanins from blueberries and serum antioxidant status in human subjects. J. Agric. Food Chem., 2002;50:7731-7737 (Pubitemid 35453741)
38. Mazza G. J.: Anthocyanins and heart health. Ann. Ist. Super. Sanita., 2007;43:369-374
39. McDougall G. J., Fyffe S., Dobson P., Stewart D.: Anthocyanins from red cabbage-stability to simulated gastrointestinal digestion. Phytochem., 2007;68:1285-1294 (Pubitemid 46602458)
40. Namdeo A. G.: Plant cell elicitation for production of secondary metabolites: a review. Pharmacognosy Rev., 2007;1:69-79
41. Noonan W. P., Noonan C: Legal requirements for functional foods" claims. Toxicol. Lett., 2004;150:19-24 (Pubitemid 38447233)
42. Olȩdzka R.: Nutraceutyki, Żywność Funkcjonalna - Rola i Bezpieczeństwo Stosowania. Bromat. Chem. Toksykol., 2007;40:1-8
43. Posmyk M. M., Kontek R., Janas K. M.: Effect of anthocyanin-rich red cabbage extract on cytological injury induced by copper stress in plant and animal tissues. Envirom. Prot. Nat. Source, 2007;33:50-55
44. Reed J.: Cranberry flavonoids atherosclerosis and cardiovascular health. Crit. Rev. Food Sci. Nutr., 2002;42:301-316
45. Samy R. P., Gopalakrishnakone P.: Therapeutic potencial of plant as anti-microbials for drug discovery. Evid. Based Complement Alternat. Med., 2010;7:283-294
46. Scalbert A., Williamson G.: Dietary intake and bioavailability of polyphenols. J. Nutr., 2000;130:2073S-2085S (Pubitemid 30619386)
47. Scientific Concepts of Functional Foods in Europe (1999) Consensus Document. Br. J. Nutr. 2000;81:S1-S27
48. Seeram N. P, Nair M. G.: Inhibition of lipid peroxidation and structureactivity-related studies of the dietary constituents anthocyanins, anthocyanidins, and catechins. J. Argic. Food Chem., 2002;50:5308-5312 (Pubitemid 35001286)
49. Shiono M., Matsugaki N., Takeda K.: Structure of the blue cornfower pigment. Nature, 2005;436:791
50. Stańczak A., Ochocki Z.: Żywność funkcjonalna i nutraceutyki. Bromat. Chem. Toksykol., 2003;36:185-201
51. Świderski F., Kolanowski W.: Żywność funkcjonalna i dietetyczna, PWN Warszawa, 2003
52. Toufektsian M. C, de Lorgeril M., Nagy N., Salen P., Donati M. B., Giordano L., Mock H. P., Peterek S., Matros A., Petroni K., Pilu R., Rotilio D., Tonelli C., de Leiris J., Boucher F., Martin C: Chronic dietary intake of plant-derived anthocyanins protects the rat heart against ischemia-reperfusion injury. J. Nutr., 2008;138:747-752 (Pubitemid 351469419)
53. Valcheva-Kuzmanova S. V., Belcheva A.: Current knowledge of Aronia melanocarpa as a medicinal plant. Folia Med. (Plovdiv), 2006;48:11-17
54. Wang L. S., Stoner G. D.: Anthocyanins and their role in cancer prevention. Cancer Lett., 2008;269:281-290
55. Wang Y., Chang C. F., Chou J., Chen H. L., Deng X., Harvey B. K., Cadet J. L., Bickford P. C: Dietary supplementation with blueberries, spinach, or spirulina reduces ischemic brain damage. Exp Neurol., 2005;193:75-84 (Pubitemid 40463269)
56. Watanabe S., Melby M., Aiba N.: Food safety and food labeling from the viewpoint of the consumers. Asia Pac. J. Clin. Nutr., 2009;18:532-537
57. Weinreb O., Mandel S., Amit T., Youdim M. B.: Neurological mechanisms of green tea polyphenols in Alzheimer's and Parkinson's diseases. J. Nutr. Biochem., 2004;15:506-516 (Pubitemid 39209392)
58. Wojcieszyńska D., Wilczek A.: Zwia̧zki fenolowe pochodzenia roślinnego. Nauka i Technika, 2006;6:6-12
59. Yang Y.: Scientific substantiation of functional food health claims in China. J. Nutr., 2008;138:1199S-1205S (Pubitemid 351769151)
60. Zeisel S. H.: Regulation of "Nutraceuticals". Science, 1999;285:1853-1855