Anthocyanin-Rich Purple Plant Foods: Bioavailability, Antioxidant Mechanisms, and Functional Roles in Redox Regulation and Exercise Recovery

Summary

This narrative review synthesises current evidence on the health-relevant properties of anthocyanins found in purple fruits and vegetables, including blackcurrants, blueberries, purple sweet potatoes, and red cabbage. It critically evaluates the redox-modulating mechanisms underpinning their antioxidant and anti-inflammatory effects, with particular attention to key signalling pathways (Nrf2 and NF-κB), mitochondrial function, and vascular health. The review also addresses the practical limitations of anthocyanin bioavailability, including challenges related to chemical stability, gut metabolism, and food matrix interactions, in the context of both chronic disease prevention and athletic recovery.

UK applicability

The findings are broadly applicable to UK dietary and public health contexts, given the widespread availability of anthocyanin-rich foods such as blackcurrants and blueberries in the UK; the review's insights into bioavailability and functional health effects may inform UK dietary guidelines and food product development within the horticulture and functional foods sectors.

Key measures

Anthocyanin bioavailability; oxidative stress markers; Nrf2 and NF-κB pathway activity; mitochondrial function indicators; vascular homeostasis parameters; post-exercise recovery outcomes

Outcomes reported

The review examines the antioxidant and anti-inflammatory mechanisms of anthocyanins from purple plant foods, their bioavailability, and their effects on oxidative stress, mitochondrial function, vascular homeostasis, and post-exercise recovery. It also considers interactions with Nrf2 and NF-κB signalling pathways and the influence of chemical stability and food matrix on anthocyanin absorption.

Topic tags