AGFD 2 |
| Anthocyanin pigments, the most abundant flavonoids, are considered safe and effective food colorants. Interest in anthocyanins intensified because they are potent antioxidants and may aid in the protection against chronic disease associated with high consumption of fruits and vegetables. We investigated the effect of glycosylation and acylations on the chemoprotective effects of anthocyanins using in vitro and in vivo systems. When added to colon carcinoma cell lines (HT-29) all anthocyanin extracts inhibited cell proliferation within 24h of treatment, but to different extent, showing that pigment profile may impact biological activity. In vivo, higher anthocyanin concentrations in the gut correlated with a higher protection against colon lesions. Type and number of anthocyanin glycosylations and acylations affected the concentration of anthocyanins in both, urine and feces. These findings combined with results from other studies support the hypothesis that anthocyanins are chemoprotective. Anthocyanin chemical structure may play an important role on this activity. |
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Characterization and Bioavailability of Flavonoid Glycosides
8:00 AM-12:10 PM, Sunday, August 19, 2007 BCEC -- 255, Oral
Division of Agricultural & Food Chemistry |