Smith M J.
University of East Anglia, 2016.Anthocyanins are polyphenol pigments responsible for the blue/red colouring of many fruits and vegetables whose consumption is associated with reduced risk of cardiovascular disease. Due to instability at neutral pH and reported low bioavailability of anthocyanins, the focus has shifted to their phenolic metabolites to explain the observed bioactivity. The hypothesis of the present study was that greater sensitivity and higher throughput could be achieved by developing existing analytical methodology, metabolite biomarkers of anthocyanin intake could be identified, and physiologically relevant anthocyanin metabolite profiles could reduce expression of proinflammatory cytokines in vitro. Read More