Bioaccessibility, bioavailability, and anti ‐inflammatory effects of anthocyanins from purple root vegetables using mono‐ and co‐culture cell models

ConclusionAnthocyanins from purple carrots and potatoes possess a promising anti‐inflammatory effect in model gut system. They can be absorbed and act differently but are in general beneficial for inflammation‐mediated diseases. Bioavailability of purple carrot and purple potato derived anthocyanins in human intestinal systems and their anti‐inflammatory actions are investigated. Two identified anthocyanins, cyanidin‐3‐O‐(2″‐xylosyl‐6″‐(6″′‐feruloyl‐glucosyl)‐galactoside and petunidin‐3‐O‐(p‐coumaroyl)‐rutinoside‐5‐O‐glucoside, derived from purple carrot and potato, respectively, suppress TNF‐α‐induced pro‐inflammatory signaling transductions in intestinal epithelial cells. The two anthocyanins are found to be transported by glucose transporters into intestinal mucosa resulting in restored mucosal immune homeostasis.
Source: Nahrung / Food - Category: Nutrition Authors: Tags: Research Article Source Type: research