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Contribution of Berry Anthocyanins to Their Chemopreventive Properties

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Berries and Cancer Prevention

Abstract

Interest in berry fruits has intensified worldwide because of the multiple health-promoting phytochemicals present. Anthocyanins represent a major class of phytochemicals present in most colorful berries, and are of interest to nutritionists because of their postulated health benefits, as well as to food processors because of their colorful character and their use as natural colorants. This chapter presents an overview of the role of anthocyanins in the chemoprotective effects of berries. We will review incidence of anthocyanins in berries, their chemistry and concentration, as well as the reported literature regarding in vitro and in vivo chemoprotective studies, structure/chemoprotection relationship, bioavailability, and the interaction of berry anthocyanins with other phytochemicals. The data presented suggests that anthocyanins play a major role in the chemoprotective effects of many berry fruits.

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Authors and Affiliations

  1. Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, P.R. China

    Pu Jing

  2. Department of Food Science and Technology, The Ohio State University, Columbus, OH, 43210, USA

    M. Monica Giusti

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  1. Pu Jing
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  2. M. Monica Giusti
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Correspondence to M. Monica Giusti .

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    Navindra P. Seeram

  2. TBRC, Rm C4815, Department of Medicine, Medical College of Wisconsin, Watertown Plank Road 8701, Milwaukee, 53226, Ohio, USA

    Gary D. Stoner

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Jing, P., Giusti, M.M. (2011). Contribution of Berry Anthocyanins to Their Chemopreventive Properties. In: Seeram, N., Stoner, G. (eds) Berries and Cancer Prevention. Springer, New York, NY. https://doi.org/10.1007/978-1-4419-7554-6_1

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