Antioxidant activity of anthocyanins in vitro and in vivo

Diets rich in antioxidants may decrease the risk of developing major diseases. Intakes of anthocyanins, polyphenolic secondary plant metabolites responsible for the red and purple colors of soft fruits and certain vegetables, may exceed 200mg/day but little is known about their ability to act as antioxidants. Application of electron spin resonance spectroscopy to 13 anthocyanins illustrated the importance of the degree of hydroxylation, glycosylation and pH in determining antioxidant capacity. Although consumption of anthocyanin-rich extracts decrease DNA damage and indices of lipid peroxidation in rats with a compromised antioxidant status, it is not yet clear whether anthocyanins function as antioxidants at nutritionally-relevant dietary intakes.