ReviewMolecules (Basel, Switzerland)2018
The Chemical Reactivity of Anthocyanins and Its Consequences in Food Science and Nutrition.
Review in Molecules (Basel, Switzerland), 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 87 papers.
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Who cites it
87 citing papers in PubMed, 289 citations in OpenAlex.
- Comparative Effects of Fruit-Derived Pectins on the Stability and Antioxidant Activity of Bilberry Anthocyanin-Pectin Complexes.Foods (Basel, Switzerland) · 2026Article
- Chokeberry Pomace as a Source of Polyphenols for Complexation with Plant-Based Proteins.Molecules (Basel, Switzerland) · 2026Article
- Chemical composition, in vitro color reconstruction, and bee vision modeling regarding anthocyanins and other phenolics from the flowers of Petrea macrostachya and Petrea volubilis.Journal of plant research · 2026Article
- Comprehensive profiling of anthocyanins and their derivatives in Marselan (Food chemistry: X · 2026Article
- Advances in anthocyanins: Chemical foundations, synthetic biology, molecular mechanisms, physicochemical properties, and applications in the food industry.Food chemistry: X · 2026Review
- Beyond Antioxidants: The Microbial Metabolic Landscape of Anthocyanins and Their Downstream Health Implications.Nutrients · 2026Review
- Article
- CcMYB24 redirects flavonoid metabolic flux toward flavonols by activating CcFLS and CcCHI to drive leaf variegation in Cymbidium.BMC plant biology · 2026Article
- From Chronic Inflammation to Remodeling: Anthocyanins in the Context of Asthma Management.Pharmaceuticals (Basel, Switzerland) · 2026Review
- Hydration-induced modulation of aromaticity and reactivity in anthocyanidins: a quantum mechanical study.RSC advances · 2026Article
- Regulatory mechanisms and multidimensional applications of blueberry anthocyanins: a review of current gaps and future directions.Engineering in life sciences · 2026Review
- Molecular Interplay Between Plant Proteins and Polyphenols: pH as a Switch for Structural and Functional Assembly.Foods (Basel, Switzerland) · 2025Article
- Molecular Mechanisms, Physiological Effects, Gut Microbiota Interplay and Nutritional Strategies of Anthocyanins as Modulators of Muscle Protein Synthesis: A Narrative Review.Current nutrition reports · 2025Review
- Effect of pH on Lipid Oxidation and Anthocyanin Stability in Flaxseed Oil-in-Water Emulsions With Black Carrot Extract.Journal of food science · 2025Article
- Effects of Polyphenolic Extracts From Sumac, Pomegranate Peel, Indian Almond Leaves, Falsa, and Banana Bracts on Calcium Oxalate and Brushite Crystallization In Vitro.Chemistry & biodiversity · 2025Article
- Update on the Technological Potential and Biological Properties of Anthocyanins from Grumixama Fruits (Eugenia brasiliensis).Plant foods for human nutrition (Dordrecht, Netherlands) · 2025Review
- A New Fluorescence Band of Anthocyanins as a Simple Oxidation Biomarker of Food Products.Molecules (Basel, Switzerland) · 2025Article
- Updated Review on Natural Polyphenols: Molecular Mechanisms, Biological Effects, and Clinical Applications for Cancer Management.Biomolecules · 2025Review
- Fourier Spectral Deconvolution to Describe Behaviors of pH-Dependent Monomeric and Self-Associated Anthocyanin Species.Journal of chemical information and modeling · 2025Article
- Trend in Detection of Anthocyanins from Fresh Fruits and the Influence of Some Factors on Their Stability Impacting Human Health: Kinetic Study Assisted by UV-Vis Spectrophotometry.Antioxidants (Basel, Switzerland) · 2025Article
27 more citing papers are in PubMed but not listed here.
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Authors and funding
2 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Owing to their specific pyrylium nucleus (C-ring), anthocyanins express a much richer chemical reactivity than the other flavonoid classes. For instance, anthocyanins are weak diacids, hard and soft electrophiles, nucleophiles, prone to developing π-stacking interactions, and bind hard metal ions. They also display the usual chemical properties of polyphenols, such as electron donation and affinity for proteins. In this review, these properties are revisited through a variety of examples and discussed in relation to their consequences in food and in nutrition with an emphasis on the transformations occurring upon storage or thermal treatment and on the catabolism of anthocyanins in humans, which is of critical importance for interpreting their effects on health.
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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.