Anthocyanins and Proanthocyanidins: Chemical Structures, Food Sources, Bioactivities, and Product Development

Qianqian Qia Plant Functional Component Research Center, Tobacco Research Institute of Chinese Academy of Agricultural Sciences, Qingdao, China;b Graduate School of Chinese Academy of Agricultural Sciences, Beijing, China

Meijun Chuc College of Veterinary Medicine, Qingdao Agricultural University, Qingdao, China

Xiuting Yua Plant Functional Component Research Center, Tobacco Research Institute of Chinese Academy of Agricultural Sciences, Qingdao, China;b Graduate School of Chinese Academy of Agricultural Sciences, Beijing, China

Yanning Xiea Plant Functional Component Research Center, Tobacco Research Institute of Chinese Academy of Agricultural Sciences, Qingdao, China

Yali Lia Plant Functional Component Research Center, Tobacco Research Institute of Chinese Academy of Agricultural Sciences, Qingdao, China;b Graduate School of Chinese Academy of Agricultural Sciences, Beijing, China

Yongmei Dua Plant Functional Component Research Center, Tobacco Research Institute of Chinese Academy of Agricultural Sciences, Qingdao, China

Xinmin Liua Plant Functional Component Research Center, Tobacco Research Institute of Chinese Academy of Agricultural Sciences, Qingdao, China

Zhongfeng Zhanga Plant Functional Component Research Center, Tobacco Research Institute of Chinese Academy of Agricultural Sciences, Qingdao, China

John Shid Guelph Food Research Centre, Agriculture and Agri-Food Canada, Guelph, CanadaCorrespondence[email protected]

Ning Yana Plant Functional Component Research Center, Tobacco Research Institute of Chinese Academy of Agricultural Sciences, Qingdao, ChinaCorrespondence[email protected]

https://orcid.org/0000-0002-3302-4733

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ABSTRACT

Anthocyanins and proanthocyanidins are widespread in the plant kingdom and are involved in important bioactivities, such as antioxidation. These flavonoids can reduce the risk of cardiovascular diseases, cancer, high blood pressure, hyperlipidemia, and diabetes; consequently, they are widely studied for disease prevention and treatment. In this review, we summarize recent advances in our understanding of the chemical structures, food sources, and bioactivities of these compounds. We also discuss recent developments and trends related to anthocyanin- and proanthocyanidin-derived products. This review provides insights to inform related research and inspire future studies to help realize the potential of these plant pigments.

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Anthocyanins and Proanthocyanidins: Chemical Structures, Food Sources, Bioactivities, and Product Development

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Anthocyanins and Proanthocyanidins: Chemical Structures, Food Sources, Bioactivities, and Product Development

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