McGhie Tony K, Walton Michaela C
Institute of Food, Nutrition, and Human Health, Massey University, Palmerston North, New Zealand.
Mol Nutr Food Res. 2007 Jun;51(6):702-13. doi: 10.1002/mnfr.200700092.
Evidence that anthocyanin compounds have beneficial effects for health are increasingly being reported in the scientific literature and these compounds are now widely recognised as potential therapeutic compounds. Berry fruit are rich sources of anthocyanins and berry fruit products or derived beverages can provide 10s to 100s of milligrams of anthocyanins in a single serve. Anthocyanins exhibit complex chemical behaviours in vitro and this will result in complex behaviour in vivo. This review attempts to summarize some aspects of anthocyanin biochemistry and discusses these in the context of what is currently known about bioavailability and absorption. Compared with other flavonoid groups, such as flavonols, relatively little is known about details and mechanisms of anthocyanin absorption and transport and much remains to be discovered.
科学文献中越来越多地报道了花青素化合物对健康有益的证据，这些化合物现在已被广泛认为是潜在的治疗性化合物。浆果是花青素的丰富来源，浆果产品或衍生饮料单次饮用可提供数十至数百毫克的花青素。花青素在体外表现出复杂的化学行为，这将导致其在体内也呈现复杂的行为。本综述试图总结花青素生物化学的一些方面，并结合目前已知的生物利用度和吸收情况进行讨论。与其他黄酮类化合物（如黄酮醇）相比，人们对花青素吸收和转运的细节及机制了解相对较少，仍有许多有待发现的地方。
