A Review on Anthocyanins: Coloured Pigments as Food, Pharmaceutical Ingredients and the Potential Health Benefits

Abstract

This paper reviews the literature on occurrence of different colours and chemoprevention activity of anthocyanins, different types of anthocyanins containing food materials and their pharmacological actions. These anthocyanins are naturally available coloured compounds from different flowers, fruits and vegetables. Apart from various major pharmacological actions like anti-oxidant, anti-cancer, anti-inflammatory, anti-neurodegrative activities, these anthocyanins are acts as natural colorants for food and beverages. Anthocyanin responsible for the colours, red, purple, and blue, are in fruits and vegetables. Anthocyanin levels are high in berries, currants, grapes, and some tropical fruits. Besides the use of anthocyanin and anthocyanin as natural dyes, these coloured pigments are potential pharmaceutical ingredients that give various beneficial health effects. Scientific studies, such as cell culture studies, animal models, and human clinical trials, show that anthocyanidins and anthocyanin possess anti oxidative and antimicrobial activities, improve visual and neurological health, and protect against various non-communicable diseases. This review focuses on the role of anthocyanidins and anthocyanin as natural food colorants and their nutraceutical properties for health. There is no evidence that anthocyanins have a harmful effect on human health. However, future research is going on pharmacological actions and use of anthocyanins.