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Bioavailability of Anthocyanins

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Abstract

Anthocyanins are naturally occurring compounds widespread in plant-derived foodstuffs and therefore abundant in our diet. There are evidences regarding the positive association of their intake with healthy biological effects displayed in vivo. This chapter aims to review some concepts regarding anthocyanins’ bioavailability. It summarizes the latest advances on the ingestion, absorption, bioavailability, and biotransformation of these compounds through different approaches. Attention is also given to the role of microbiota in anthocyanin metabolism and bioavailability.

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Acknowledgments

This work was supported by Fundação para a Ciência e Tecnologia (FCT) – Fundo Social Europeu, Programa Operacional Potencial Humano da EU and by studentship grants (SFRH/BPD/75294/2010 and SFRH/BD/38883/2007) and one research grant (PTDC/QUI/65501/2006).

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Authors and Affiliations

  1. Department of Biochemistry (U38-FCT), University of Porto, Al. Prof. Hernâni Monteiro, 4200-319, Porto, Portugal

    Conceição Calhau

  2. Department of Chemistry and Biochemistry, Chemistry Investigation Centre (CIQ), University of Porto, Rua do Campo Alegre, 4169-007, Porto, Portugal

    Prof. Ana Faria (Faculty of Sciences, Faculty of Medicine), Iva Fernandes & Nuno Mateus

  3. Faculty of Nutrition and Food Sciences, University of Porto, Rua Dr. Roberto Frias, 4200-465, Porto, Portugal

    Prof. Ana Faria (Faculty of Sciences, Faculty of Medicine)

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  1. Prof. Ana Faria
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  2. Iva Fernandes
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  3. Nuno Mateus
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  4. Conceição Calhau
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Corresponding author

Correspondence to Ana Faria .

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Editors and Affiliations

  1. Botany Department, M.L. Sukhadia University, Durga Nursery Road, Udaipur, 313001, Rajasthan, India

    Kishan Gopal Ramawat

  2. Institute of Vine and Wine Sciences, Biological-Active Plant Substances Study, University of Bordeaux, 210 Chemin de Leysotte CS 50008, Villenave d'Ornon, 33882, France

    Jean-Michel Mérillon

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Faria, A., Fernandes, I., Mateus, N., Calhau, C. (2013). Bioavailability of Anthocyanins. In: Ramawat, K., Mérillon, JM. (eds) Natural Products. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-22144-6_75

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