Anthocyani̇n
Özet
Anthocyanins are water-soluble phytopigments classified within the flavonoid subclass and are chiefly responsible for imparting the characteristic red, purple, and blue hues to numerous fruits, vegetables, and cereal species. Their extensive structural heterogeneity underlies a broad spectrum of biological and pharmacological activities. In recent years, considerable scientific attention has been directed toward elucidating their antioxidant, anti-inflammatory, cardioprotective, neuroprotective, and antineoplastic properties. Although the intestinal absorption and systemic bioavailability of anthocyanins following dietary intake are relatively limited, their interactions with the gut microbiota and the bioactive potential of their metabolic derivatives substantially contribute to their overall health-promoting effects. Accumulating preclinical and clinical evidence indicates that anthocyanins exert significant roles in attenuating oxidative stress, downregulating inflammatory pathways, supporting cognitive performance, and reducing the risk of several chronic and degenerative diseases. Beyond their biological effects, anthocyanins are extensively applied in the food industry as natural pigments and as functional components in fortified foods. Nonetheless, issues such as poor physicochemical stability, rapid degradation, and low bioavailability remain major impediments to their broader clinical and industrial utilization. In response to these challenges, advanced delivery technologies—including nanoencapsulation, microencapsulation, and other novel formulation strategies—have been developed to enhance their stability, controlled release, and bioaccessibility.
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