Summary
This systematic review examines the bioavailability of anthocyanins when consumed as whole foods compared with isolated extracts, synthesising evidence from in vitro, in vivo, and human clinical literature. Whilst direct comparative studies remain limited, the review concludes that prevailing evidence supports whole-food consumption over anthocyanin isolates for realising health benefits. The authors emphasise that understanding interactions between anthocyanins and the broader food matrix is essential for explaining differential bioavailability outcomes and informing future research and recommendations.
Regional applicability
The findings support promotion of anthocyanin-rich whole foods (berries, stone fruits, coloured vegetables) in UK dietary guidance over commercial anthocyanin supplements or functional extracts. This aligns with broader UK public health messaging favouring food-first approaches to micronutrient adequacy and may inform reformulation practices in the UK food industry.
Key measures
Anthocyanin bioavailability; absorption and metabolism rates; health benefit outcomes; food matrix interactions
Outcomes reported
The review synthesised evidence on anthocyanin bioavailability and metabolism across in vitro, in vivo, and human clinical studies, comparing outcomes between whole-food consumption and isolated extract supplementation. Key measured outcomes included absorption rates, metabolic pathways, and health benefit realisation across different consumption modalities.
Topic tags
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