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Cyanidin: Advances on Resources, Biosynthetic Pathway, Bioavailability, Bioactivity, and Pharmacology

  • Living reference work entry
  • First Online:
Handbook of Dietary Flavonoids

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Abstract

Anthocyanins are naturally occuring pigements belongs to the group of flavinoids, a sub class of polyphenol familly. Cyanidin (Velderrain-Rodríguez et al., Food Funct 5:189–197, 2014), malvidin (Mv), pelargonidin (Pg), delphinidin (Nonnecke et al., J Dairy Sci 97:5566–5579, 2014), petunidin (Pn), and peonidin (Pn) are the six glycosylated anthocyanidins. Cyanidin-3-glucoside (C3G) is a member of the anthocyanin family of dietary polyphenols, which are water-soluble pigments found in a wide range of fruits and vegetables. C3G is an anti-inflammatory and antioxidant anthocyanin found in legumes, black rice, and purple potatoes. The absorption and bioavailability of C3G and its metabolites have increased, and their interaction with gut microorganisms may boost their health effects. In vitro and in vivo studies demonstrate that C3G has strong antioxidant, cardioprotective, anti-inflammatory, neuroprotective, anticancer, anti-inflammatory, cytoprotective, and anti-diabetic activities against oxidative stress-related illnesses. Resources, biosynthesis pathway, physicochemical properties, absorption, metabolism, and excretion, molecular mechanisms of action, pharmacology in animals, clinical trial and human research, toxicology and safety, marketed products, and patents of cyanidin are all covered in this chapter.

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Authors and Affiliations

  1. Animal Production Research Institute (APRI), Agricultural Research Center (ARC), Giza, Egypt

    Hagar F. Forsan

  2. Faculty of Science, Cairo University, Giza, Egypt

    Sohila Sabry Awad

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  1. Hagar F. Forsan
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  1. Department of Analytical Chemistry and Food Science, Universidade de Vigo, Vigo, Spain

    Jianbo Xiao

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Forsan, H.F., Awad, S.S. (2023). Cyanidin: Advances on Resources, Biosynthetic Pathway, Bioavailability, Bioactivity, and Pharmacology. In: Xiao, J. (eds) Handbook of Dietary Flavonoids. Springer, Cham. https://doi.org/10.1007/978-3-030-94753-8_54-1

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