抄録
Anthocyanins are widely known as pigments responsible for the rich reds and purples in fruits, vegetables and legume seeds. Many flower colors are also attributed to anthocyanins. The physiological functions of anthocyanins as components in food have attracted attention, and research on their bioavailability and physiological functionality has progressed over the last 20 years. This review focuses on the health benefits of anthocyanins. It first describes the chemistry, metabolism, and absorption of anthocyanins and next summarizes the trends in research on the anti-diabetic and anti-obesity effects of anthocyanins. It then describes the other health benefits of anthocyanins, namely, the prevention of cancer and improvement of visual and brain functions, and finally discusses the challenges in and prospects of anthocyanin research.
