ABSTRACT
Anthocyanins (ACNs) are a class of flavonoids that give many fruits and vegetables their red, blue, or purple coloration. This chapter provides a discussion of the characteristics, synthesis, and bioavailability of ACNs, as well as their digestion and excretion pathways. An obstacle in linking health benefits to ACNs is that ACN levels measured in plasma and urine samples are very low compared to those used in in vitro studies. Pigs supplemented with a diet that contained up to 4% blueberries for 4 weeks resulted in the accumulation of ACNs in the liver, eyes, cortex, and cerebellum, which implies that ACNs may provide health benefits to the eyes and brain once distributed to these regions. There is growing interest in harnessing the health benefits of dietary ACNs. The degree of glycosylation and acylation of aglycones also impact the antioxidant capabilities and bioactivity of ACNs. Metabolism starts in the mouth, as ACNs can undergo metabolism by saliva.
