Antioxidant Capacity of Anthocyanins and Other Vegetal Pigments: Properties, Intake and Health Benefits

Dear Colleagues,

Anthocyanins, a class of polyphenols, and other plant pigments, e.g., betalains, chlorophylls (in the absence of light), and carotenoids, are compounds that are highly valued for their antioxidant properties, which give them the ability to protect the body against free radicals and thus minimize the damage caused by them. Multiple studies have sought to understand the role of these compounds in protecting against oxidative stress and inflammation, which can increase the risk of chronic diseases. This Special Issue aims to bring together the most current studies on the effect of ingesting these compounds in our diet. The issue of whether the intake of anthocyanins through appropriate dietary supplements can replace the consumption of foods containing them, achieving the same beneficial effects for the body or reinforcing their action, is a topic that deserves special attention, and is one of the more popular areas of research related to anthocyanins and their analogous phytochemical compounds. It is also important to determine the bioavailability of these compounds and what concentration is necessary to ingest to obtain the desired benefit. The difficulty of tracking the metabolic process of anthocyanins after ingestion, due to the plethora of metabolic decomposition products rapidly produced in situ, is evident. Anthocyanins are rapidly absorbed and eliminated. Species that are not absorbed in the gastrointestinal tract can be degraded and/or biotransformed by the intestinal microflora. Sensitive and selective methods for the determination of the alternative molecular structures formed would facilitate the furthering of our understanding of their bioavailability and bioactive behavior. Although there are many positive health effects attributed to these compounds, one may wonder how many studies support the validity of these effects. Given the relevance of these compounds, many scientific studies have focused on their characterization, properties, and mechanisms of action. In addition, it is important to determine which analytical methods are the most appropriate for determining these compounds and evaluating their antioxidant capacity. The oxidation process is complex and involves multiple compounds simultaneously. The study of oxidation mechanisms’ kinetics and the synergistic and antagonistic effects between the different compounds involved in oxidation are of vital importance for understanding the role that these potent antioxidants play in the treatment of different diseases. Thus, this Special Issue aims to showcase the scientific advances recently achieved in this field, and provides contrasting information regarding the questions previously raised.

Prof. Dr. Agustín G. Asuero
Dr. Noelia Tena
Dr. Julia Martín
Guest Editors

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• anthocyanins
• polyphenols
• betalains
• chlorophylls
• carotenoids
• antioxidant capacity
• oxidative stress
• bioavailability
• intake