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dc.contributor.authorSANTOS, E. de F. dos
dc.contributor.authorSABINO, Y. N. V.
dc.contributor.authorMONTENEGRO, E. N.
dc.contributor.authorFARIA, C. A.
dc.contributor.authorALMEIDA, T, C. de
dc.contributor.authorGAMEIRO, J.
dc.contributor.authorLUQUETTI, S. C. P. D.
dc.contributor.authorMACHADO, A. B. F.
dc.contributor.authorMACHADO, J. C.
dc.date.accessioned2025-10-17T11:48:30Z-
dc.date.available2025-10-17T11:48:30Z-
dc.date.created2025-10-17
dc.date.issued2025
dc.identifier.citationJournal of Functional Foods, v. 134, 107026, 2025.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1179769-
dc.descriptionAnthocyanins are secondary metabolites found in plants, commonly present in fruits such as strawberries, grapes, and blueberries. They act as antioxidants, protecting plant cells from oxidative damage, and are known for their potential role in chronic disease prevention. In studies, anthocyanins have been investigated both in food matrices and in isolated forms. They neutralize free radicals, which can damage cells, and reduce inflammation by downregulating pro-inflammatory cytokines involved in chronic diseases. Additionally, they have shown potential in modulating tumor cell proliferation, making them valuable for human health. This review explores the antioxidant, anti-inflammatory, and antitumor activities of anthocyanins, highlighting the methods used to assess these properties. Moreover, it discusses their interaction with the gut microbiota, which enhances anthocyanin biological effect through the production of short-chain fatty acids and phenolic metabolites derived from microbial metabolism. The review also addresses the challenges and future perspectives for the industrialscale application of anthocyanins.
dc.language.isoeng
dc.rightsopenAccess
dc.titleAntitumor, anti-inflammatory, and antioxidant activities of anthocyanins from food and isolated sources: Methodological insights and interactions with the intestinal microbiota.
dc.typeArtigo de periódico
dc.subject.thesagroMicrobiologia
dc.subject.thesagroIntestino
dc.subject.thesagroSaúde
dc.subject.thesagroAntioxidante
dc.subject.thesagroAntiinflamatório
dc.subject.nalthesaurusAnthocyanins
dc.subject.nalthesaurusBioavailability
dc.subject.nalthesaurusHuman health
riaa.ainfo.id1179769
riaa.ainfo.lastupdate2025-10-17
dc.identifier.doihttps://doi.org/10.1016/j.jff.2025.107026
dc.contributor.institutionERIKA DE FATIMA DOS SANTOS, UNIVERSIDADE FEDERAL DE JUIZ DE FORA
dc.contributor.institutionYASMIN NEVES VIEIRA SABINO, QUEEN’S UNIVERSITY BELFASTeng
dc.contributor.institutionELISA NASSIF MONTENEGRO, UNIVERSIDADE FEDERAL DE JUIZ DE FORAeng
dc.contributor.institutionCINTHIA ALVIM FARIA, UNIVERSIDADE FEDERAL DE JUIZ DE FORAeng
dc.contributor.institutionTHAÍS COSTA DE ALMEIDA, UNIVERSIDADE FEDERAL DE JUIZ DE FORAeng
dc.contributor.institutionJACY GAMEIRO, UNIVERSIDADE FEDERAL DE JUIZ DE FORAeng
dc.contributor.institutionSHEILA CRISTINA POTENTE DUTRA LUQUETTI, UNIVERSIDADE FEDERAL DE JUIZ DE FORAeng
dc.contributor.institutionALESSANDRA BARBOSA FERREIRA MACHADO, UNIVERSIDADE FEDERAL DE JUIZ DE FORAeng
dc.contributor.institutionJUAREZ CAMPOLINA MACHADO, CNPGL.eng
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