226
Views
0
CrossRef citations to date
0
Altmetric
Research Article

Assessment of oral toxicity and safety profile of cyanidin: acute and subacute studies on anthocyanin

ORCID Icon & ORCID Icon
Article: FSO982 | Received 26 Dec 2023, Accepted 22 Feb 2024, Published online: 20 May 2024

References

  • Suresh S, Begum RF, Singh SA, Vellapandian C. Anthocyanin as a therapeutic in Alzheimer's disease: a systematic review of preclinical evidences. Ageing Res. Rev. 76, 101595 (2022).
  • Winter AN, Bickford PC. Anthocyanins and their metabolites as therapeutic agents for neurodegenerative disease. Antioxidants 8(9), 333 (2019).
  • Bentivegna SS, Whitney KM. Subchronic 3-month oral toxicity study of grape seed and grape skin extracts. Food Chem. Toxicol. 40(12), 1731–1743 (2002).
  • Barcelo RC, Jonathan MB, Rosuman PF et al. Preliminary In vivo evaluation of the acute toxicity of Dillenia philippinensis (Rolfe) fruit extract, anthocyanins and polyphenols in Mice (Mus musculus). Int. J. Biosci. 10(05), 51–65 (2017).
  • Hong M, Lu M, Qian Y et al. A 90-day sub-chronic oral toxicity assessment of mulberry extract in Sprague Dawley rats. Inquiry (United States) 58, 00469580211056044 (2021).
  • Harlinda K, Rosiarto AM, Putri AS et al. Antioxidant and toxicity properties of anthocyanin extracted from red flower of four tropical shrubs. Nisantara Biosci. 8(2), 135–140 (2016).
  • Yang X, Sun H, Tu L et al. Investigation of acute, subacute and subchronic toxicities of anthocyanin derived acylation reaction products and evaluation of their antioxidant activities in vitro. Food Funct. 11(12), 10954–10967 (2020).
  • Aguilar F, Crebelli R, Dusemund B et al. Scientific Opinion on the re-evaluation of anthocyanins (E 163) as a food additive. EFSA J. 11(4), 3145 (2013).
  • Alexandra Pazmio-Durán E, Giusti MM, Wrolstad RE et al. Anthocyanins from banana bracts (Musa X paradisiaca) as potential food colorants. Food Chem. 73(3), 327–332 (2001).
  • Chiang SH, Yang KM, Lai YC et al. Evaluation of the in vitro biological activities of Banana flower and bract extracts and their bioactive compounds. Int. J. Food Prop. 24(1), 1–16 (2021).
  • Sujithra S, Manikkandan TR. Extraction of anthocyanin from banana (Musa paradisiaca) flower bract and analysis of phytochemicals, antioxidant activities and anthocyanin content. J. Chem. Pharmaceut. Sci. 12(3), 102–104 (2019).
  • Susaritha R, Prakash A, Vadivel V. Utilization of anthocyanins-rich extract from banana bract in the green synthesis of AgNPs with anti-proliferative potential. Proc. Natl Acad. Sci. India Sect. B – Biol. Sci. 91(2), 397–406 (2021).
  • Begum YA, Deka SC. Ultrasound-assisted extracted dietary fiber from culinary banana bract as matrices for anthocyanin: its preparation, characterization and storage stability. J. Food Sci. Technol. 57(6), 2354–2363 (2020).
  • Preethi P, Balakrishnamurthy G. Assessment of banana cultivars for pigment extraction from bracts, its suitability and stability as food colourant. Internat. J. Proc. & Post Harvest Technol. 2(2), 98–101 (2011).
  • Rosalina Y, Warsiki E, Fauzi AM et al. Study of anthocyanin extraction from red banana (Musa sapientum L. var Rubra) waste and characteristics of light effects. Sci. Technol. Indonesia 7(4), 522–529 (2022).
  • Suresh S, Vellapandian C. Cyanidin ameliorates bisphenol a-induced Alzheimer's disease pathology by restoring Wnt/β-catenin signaling cascade: an in vitro study. Mol. Neurobiol. 1, 1–17 (2023).
  • Suresh S, Vellapandian C. Restoring impaired neurogenesis and alleviating oxidative stress by cyanidin against bisphenol a-induced neurotoxicity: in vivo and in vitro evidence. Curr. Drug Discov. Technol. doi:10.2174/0115701638280481231228064532 (2024) ( Online ahead of print).
  • Manzoor MF, Zeng XA, Rahaman A et al. Combined impact of pulsed electric field and ultrasound on bioactive compounds and FT-IR analysis of almond extract. J. Food Sci. Technol. 56(5), 2355 (2019).
  • OECD. Test no. 423: acute oral toxicity – acute toxic class method. Oecd Guidel. Test. Chem. 1–14 (2002). Available from: doi:10.1787/9789264071001-en
  • OECD. Test no. 407: repeated dose 28-day oral toxicity study in rodents. Oecd. Guidel. Test. Chem. (2008). Available from: doi:10.1787/9789264070684-en
  • Parasuraman S, Raveendran R, Kesavan R. Blood sample collection in small laboratory animals. J. Pharmacol. Pharmacother. 1(2), 87 (2010).
  • Zhang C, Zhang D, Wang H et al. Hyperbaric oxygen treatment improves pancreatic β-cell function and hepatic gluconeogenesis in STZ-induced type-2 diabetes mellitus model mice. Mol. Med. Rep. 25(3), 90 (2022).
  • Cardiff RD, Miller CH, Munn RJ. Manual hematoxylin and eosin staining of mouse tissue sections. Cold Spring Harb. Protoc. 2014(6), 655–658 (2014).
  • Cai J, Zeng F, Zheng S et al. Preparation of lipid-soluble bilberry anthocyanins through acylation with cinnamic acids and their antioxidation activities. J. Agric. Food Chem. 68(28), 7467–7473 (2020).
  • Liu J, Zhuang Y, Hu Y et al. Improving the color stability and antioxidation activity of blueberry anthocyanins by enzymatic acylation with p-coumaric acid and caffeic acid. LWT 130, 109673 (2020).
  • Lin Y, Li C, Shao P et al. Enzymatic acylation of cyanidin-3-O-glucoside in raspberry anthocyanins for intelligent packaging: improvement of stability, lipophilicity and functional properties. Curr. Res. Food Sci. 5, 2219–2227 (2022).
  • da Silva HR, de Assis D da C, Prada AL et al. Obtaining and characterization of anthocyanins from Euterpe oleracea (açaí) dry extract for nutraceutical and food preparations. Rev. Bras. Farmacogn. 29(5), 677–685 (2019).
  • Compendium of CPCSEA. Acts, rules and guidelines: committee for the purpose of control and supervision of experiments on animals (2018). Available from: https://ccsea.gov.in/WriteReadData/userfiles/file/Compendium%20of%20CPCSEA.pdf
  • Lee YM, Yoon Y, Yoon H et al. Dietary anthocyanins against obesity and inflammation. Nutrients 9(10), 1089 (2017).
  • Santamarina AB, Calder PC, Estadella D et al. Anthocyanins ameliorate obesity-associated metainflammation: preclinical and clinical evidence. Nutr. Res. 114, 50–70 (2023).
  • Zhao X, Yuan Z. Anthocyanins from Pomegranate (Punica granatum L.) and their role in antioxidant capacities in vitro. Chem. Biodivers. 18(10), e2100399 (2021).
  • Morais CA, de Rosso VV, Estadella D et al. Anthocyanins as inflammatory modulators and the role of the gut microbiota. J. Nutr. Biochem. 33, 1–7 (2016).
  • Rózańska D, Regulska-Ilow B. The significance of anthocyanins in the prevention and treatment of type 2 diabetes. Adv. Clin. Exp. Med. 27(1), 135–142 (2018).
  • Kim JN, Han SN, Kim HK. Anti-inflammatory and anti-diabetic effect of black soybean anthocyanins: data from a dual cooperative cellular system. Molecules 26(11), 3363 (2021).
  • Roy S, Rhim JW. Anthocyanin food colorant and its application in pH-responsive color change indicator films. Crit. Rev. Food Sci. Nutr. 61(14), 2297–2325 (2021).
  • Bagchi D, Roy S, Patel V et al. Safety and whole-body antioxidant potential of a novel anthocyanin-rich formulation of edible berries. Mol. Cell. Biochem. 281(1–2), 197–209 (2006).