THE ROLE OF ANTHOCYANINS FROM RED CABBAGE: A REVIEW
Main Article Content
Keywords
Red cabbage, Anthocyanins, Antioxidant, Anti-inflammatory, anti-cancer, Cosmetices, food industry, Natural colorants
Abstract
Red cabbage is a nutrient-dense food rich in anthocyanins, powerful pigments with diverse health benefits and applications. This revssssiew aims to summarize the current knowledge on the nutritional, cosmeceutical, and environmental significance of anthocyanins from red cabbage. We discuss their chemical properties, biosynthesis, and bioavailability, as well as their role in preventing chronic diseases, such as cancer, diabetes, and cardiovascular disorders. Additionally, we explore their potential applications in cosmetics as natural colorants, UV protectants, and skin brightening agents. The extraction and safety aspects of anthocyanins from red cabbage are also examined. Our review highlights the importance of red cabbage as a valuable crop for both human health and sustainable agriculture, and underscores the need for further research to fully understand the benefits and applications of its anthocyanins.
References
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17. Wu X, Prior RL. Identification and characterization of anthocyanins by high-performance liquid chromatography− electrospray ionization− tandem mass spectrometry in common foods in the United States: Vegetables, nuts, and grains. Journal of agricultural and food chemistry. 2005 Apr 20; 53(8):3101-13.
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21. Harborne JB, Williams CA. Anthocyanins and other flavonoids. Natural product reports. 2001; 18(3):310-33.
22. Lee, J., & Durst, R. W. (2009). Anthocyanins and Color Changes in Red Cabbage (Brassica oleracea) during Storage. Journal of Food Science, 74(7), C524-C530.
23. Mazza G. Anthocyanins in fruits, vegetables, and grains. CRC press; 2018 Jan 10.
24. Tanaka Y, Sasaki N, Ohmiya A. Biosynthesis of plant pigments: anthocyanins, betalains and carotenoids. The Plant Journal. 2008 May; 54(4):733-49.
25. Tsuda, T., Horio, F., & Uchida, K. (2010). "Anthocyanins in red cabbage and their effect on oxidative stress." Journal of Nutritional Biochemistry, 21(6), 451-458.
26. He J, Giusti MM. Anthocyanins: natural colorants with health-promoting properties. Annual review of food science and technology. 2010 Apr 10; 1(1):163-87.
27. Wang H, Cao G, Prior RL. Total antioxidant capacity of fruits. Journal of agricultural and food chemistry. 1996 Mar 19; 44(3):701-5.
28. Wrolstad RE, Culver CA. Alternatives to those artificial FD&C food colorants. Annual review of food science and technology. 2012 Apr 10; 3(1):59-77.
29. Prior RL, Wu X, Schaich K. Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements. Journal of agricultural and food chemistry. 2005 May 18; 53(10):4290-302.
30. Rein, D., Ren, Z., & Packer, L. (2003). Anthocyanins and the cardiovascular system: A review of the evidence. Journal of Nutrition, 133(10), 3568-3573.
31. Miller, J., & Cao, G. (2013). The anti-inflammatory effects of anthocyanins: Evidence from human and animal studies. Inflammation Research, 62(11), 1093-1103.
32. Wang, H., & Zhang, L. (2017). Dietary anthocyanins and inflammation: A meta-analysis of clinical studies. Food & Function, 8(9), 3312-3321
33. Sun, J., & Li, M. (2012). The role of anthocyanins in cancer prevention: A review of recent research. Journal of Cancer Prevention, 17(4), 292-298.
34. Lee, K.W., & Lee, H.J. (2010). Anti-cancer properties of anthocyanins from red cabbage: A review. Cancer Letters, 297(1), 1-9.
35. Gao, Y., & Zhao, J. (2016). The effects of anthocyanins on glucose metabolism and insulin resistance in diabetic models. Nutrients, 8(7), 423. Link
36. Lee, J., & Figueroa, J.D. (2014). Red cabbage extract improves glucose metabolism and insulin sensitivity in diabetic individuals. Journal of Nutrition, 144(9), 1448-1455
37. Del Pozo-Insfran, D., Brenes, C.H., & Castro, I. (2006). Anthocyanins and antioxidant capacity of red cabbage extracts. Food Chemistry, 95(2), 354-360.
38. Myint, S.A., Yun, J.K., & Kang, M.S. (2020). Environmental and agricultural implications of anthocyanins in red cabbage: A review. Journal of Agricultural and Food Chemistry, 68(22), 6134-6144.
39. Zafra‐Stone S, Yasmin T, Bagchi M, Chatterjee A, Vinson JA, Bagchi D. Berry anthocyanins as novel antioxidants in human health and disease prevention. Molecular nutrition & food research. 2007 Jun; 51(6):675-83.
40. Navarro E, Muñiz S, Korkaric M, Wagner B, De Cáceres M, Behra R. Ultraviolet radiation dose calculation for algal suspensions using UVA and UVB extinction coefficients. Journal of Photochemistry and Photobiology B: Biology. 2014 Mar 5;132:94-101.
41. Giusti MM, Wrolstad RE. Acylated anthocyanins from edible sources and their applications in food systems. Biochemical engineering journal. 2003 Jun 1;14(3):217-25.
42. Kim YJ, Uyama H. Tyrosinase inhibitors from natural and synthetic sources: structure, inhibition mechanism and perspective for the future. Cellular and molecular life sciences CMLS. 2005 Aug;62:1707-23.
43. Khoo HE, Azlan A, Tang ST, Lim SM. Anthocyanidins and anthocyanins: Colored pigments as food, pharmaceutical ingredients, and the potential health benefits. Food & nutrition research. 2017 Aug 13.
44. Chandrasekhar J, Madhusudhan MC, Raghavarao KS. Extraction of anthocyanins from red cabbage and purification using adsorption. Food and bioproducts processing. 2012 Oct 1; 90(4):615-23
45. Gao, X., & Mazza, G. (1995) Anthocyanins and colorless phenolics in selected fruits and vegetables. Journal of the Science of Food and Agriculture, 68(1), 15-22. Link
46. Howard, L. R., & C. W. Brownmiller. (2007) Antioxidant capacity and phytochemical content of vegetables grown in the United States. Journal of Food Science, 72(5), C244-C250.
47. Cao, G., & Prior, R. L. (1999) Measurement of antioxidant activity and capacity. Journal of the Science of Food and Agriculture, 79(3), 378-384. Link
48. Rodriguez-Mateos, A., & Spencer, J. P. E. (2016) Clinical evidence of the health benefits of berries and anthocyanins. Nutrients, 8(8), 523.
49. Yuan, Y., & Chen, L. (2018) Health benefits and safety of anthocyanin-rich foods: A review of the current evidence. Food & Function, 9(6), 3040-3054
2. Wiczkowski W, Szawara-Nowak D, Topolska J. Red cabbage anthocyanins: Profile, isolation, identification, and antioxidant activity. Food research international. 2013 Apr 1; 51(1):303-9
3. Fernandes DL, Hedge K, Shabaraya AR. Scientific approaches on red cabbage: a review. International Journal of Pharma and Chemical Research. 2019; 5(3):123-30.
4. 9. 7. Haq Nawaz, Phytochemical Composition and Antioxidant Potential of Brassica. Chapter 2. Phytochemical Composition and Antioxidant Potential of Brassica. . Intechopen 2018; 7-24.
5. Singh B, Tomar BS. Vegetable seed production under protected and open field conditions in India: A review. The Indian Journal of Agricultural Sciences. 2015 Oct 1;85(10):1251-9.
6. Navas MJ, Jiménez-Moreno AM, Bueno JM, Saez-Plaza P, Asuero AG. Analysis and antioxidant capacity of anthocyanin pigments. Part III: An introduction to sample preparation and extraction. Critical Reviews in Analytical Chemistry. 2012 Oct 1; 42(4):284-312.
7. Harborne, J. B.; Grayer, R. J. The Anthocyanins. In The Flavonoids; Harborne, J. B., Ed.; Chapman & Hall: New York, 1988.
8. Pervaiz T, Songtao J, Faghihi F, Haider MS, Fang J. Naturally occurring anthocyanin, structure, functions and biosynthetic pathway in fruit plants. J. Plant Biochem. Physiol. 2017; 5(2):1-9.
9. Castañeda-Ovando A, de Lourdes Pacheco-Hernández M, Páez-Hernández ME, Rodríguez JA, Galán-Vidal CA. Chemical studies of anthocyanins: A review. Food chemistry. 2009 Apr 15; 113(4):859-71.
10. Konczak, I., & Zhang, W. (2004). Anthocyanins-more than nature´ s colours (2004). Journal of Biomedicine and Biotechnology, 2004(5), 239–240.
11. Verkerk R, Schreiner M, Krumbein A, Ciska E, Holst B, Rowland I, De Schrijver R, Hansen M, Gerhäuser C, Mithen R, Dekker M. Glucosinolates in Brassica vegetables: the influence of the food supply chain on intake, bioavailability and human health. Molecular nutrition & food research. 2009 Sep;53(S2):S219-.
12. USDA. (2019). "FoodData Central: Red cabbage, raw." United States Department of Agriculture.
13. Slavin J. Fiber and prebiotics: mechanisms and health benefits. Nutrients. 2013 Apr; 5(4):1417-35.
14. Scalbert A, Johnson IT, Saltmarsh M. Polyphenols: antioxidants and beyond. The American journal of clinical nutrition. 2005 Jan 1;81(1):215S-7S.
15. Rubatzky VE, Yamaguchi M. World vegetables principles, production, and nutritive values. Fruits. 1997; 5(51):381.
16. Pervaiz T, Songtao J, Faghihi F, Haider MS, Fang J. Naturally occurring anthocyanin, structure, functions and biosynthetic pathway in fruit plants. J. Plant Biochem. Physiol. 2017; 5(2):1-9.
17. Wu X, Prior RL. Identification and characterization of anthocyanins by high-performance liquid chromatography− electrospray ionization− tandem mass spectrometry in common foods in the United States: Vegetables, nuts, and grains. Journal of agricultural and food chemistry. 2005 Apr 20; 53(8):3101-13.
18. Montilla EC, Arzaba MR, Hillebrand S, Winterhalter P. Anthocyanin composition of black carrot (Daucus carota ssp. sativus var. atrorubens Alef.) cultivars Antonina, Beta Sweet, Deep Purple, and Purple Haze. Journal of Agricultural and Food Chemistry. 2011 Apr 13; 59(7):3385-90.
19. Bąkowska A, Kucharska AZ, Oszmiański J. The effects of heating, UV irradiation, and storage on stability of the anthocyanin–polyphenol copigment complex. Food chemistry. 2003 Jun 1; 81(3):349-55.
20. Clifford MN. Anthocyanins–nature, occurrence and dietary burden. Journal of the Science of Food and Agriculture. 2000 May 15; 80(7):1063-72.
21. Harborne JB, Williams CA. Anthocyanins and other flavonoids. Natural product reports. 2001; 18(3):310-33.
22. Lee, J., & Durst, R. W. (2009). Anthocyanins and Color Changes in Red Cabbage (Brassica oleracea) during Storage. Journal of Food Science, 74(7), C524-C530.
23. Mazza G. Anthocyanins in fruits, vegetables, and grains. CRC press; 2018 Jan 10.
24. Tanaka Y, Sasaki N, Ohmiya A. Biosynthesis of plant pigments: anthocyanins, betalains and carotenoids. The Plant Journal. 2008 May; 54(4):733-49.
25. Tsuda, T., Horio, F., & Uchida, K. (2010). "Anthocyanins in red cabbage and their effect on oxidative stress." Journal of Nutritional Biochemistry, 21(6), 451-458.
26. He J, Giusti MM. Anthocyanins: natural colorants with health-promoting properties. Annual review of food science and technology. 2010 Apr 10; 1(1):163-87.
27. Wang H, Cao G, Prior RL. Total antioxidant capacity of fruits. Journal of agricultural and food chemistry. 1996 Mar 19; 44(3):701-5.
28. Wrolstad RE, Culver CA. Alternatives to those artificial FD&C food colorants. Annual review of food science and technology. 2012 Apr 10; 3(1):59-77.
29. Prior RL, Wu X, Schaich K. Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements. Journal of agricultural and food chemistry. 2005 May 18; 53(10):4290-302.
30. Rein, D., Ren, Z., & Packer, L. (2003). Anthocyanins and the cardiovascular system: A review of the evidence. Journal of Nutrition, 133(10), 3568-3573.
31. Miller, J., & Cao, G. (2013). The anti-inflammatory effects of anthocyanins: Evidence from human and animal studies. Inflammation Research, 62(11), 1093-1103.
32. Wang, H., & Zhang, L. (2017). Dietary anthocyanins and inflammation: A meta-analysis of clinical studies. Food & Function, 8(9), 3312-3321
33. Sun, J., & Li, M. (2012). The role of anthocyanins in cancer prevention: A review of recent research. Journal of Cancer Prevention, 17(4), 292-298.
34. Lee, K.W., & Lee, H.J. (2010). Anti-cancer properties of anthocyanins from red cabbage: A review. Cancer Letters, 297(1), 1-9.
35. Gao, Y., & Zhao, J. (2016). The effects of anthocyanins on glucose metabolism and insulin resistance in diabetic models. Nutrients, 8(7), 423. Link
36. Lee, J., & Figueroa, J.D. (2014). Red cabbage extract improves glucose metabolism and insulin sensitivity in diabetic individuals. Journal of Nutrition, 144(9), 1448-1455
37. Del Pozo-Insfran, D., Brenes, C.H., & Castro, I. (2006). Anthocyanins and antioxidant capacity of red cabbage extracts. Food Chemistry, 95(2), 354-360.
38. Myint, S.A., Yun, J.K., & Kang, M.S. (2020). Environmental and agricultural implications of anthocyanins in red cabbage: A review. Journal of Agricultural and Food Chemistry, 68(22), 6134-6144.
39. Zafra‐Stone S, Yasmin T, Bagchi M, Chatterjee A, Vinson JA, Bagchi D. Berry anthocyanins as novel antioxidants in human health and disease prevention. Molecular nutrition & food research. 2007 Jun; 51(6):675-83.
40. Navarro E, Muñiz S, Korkaric M, Wagner B, De Cáceres M, Behra R. Ultraviolet radiation dose calculation for algal suspensions using UVA and UVB extinction coefficients. Journal of Photochemistry and Photobiology B: Biology. 2014 Mar 5;132:94-101.
41. Giusti MM, Wrolstad RE. Acylated anthocyanins from edible sources and their applications in food systems. Biochemical engineering journal. 2003 Jun 1;14(3):217-25.
42. Kim YJ, Uyama H. Tyrosinase inhibitors from natural and synthetic sources: structure, inhibition mechanism and perspective for the future. Cellular and molecular life sciences CMLS. 2005 Aug;62:1707-23.
43. Khoo HE, Azlan A, Tang ST, Lim SM. Anthocyanidins and anthocyanins: Colored pigments as food, pharmaceutical ingredients, and the potential health benefits. Food & nutrition research. 2017 Aug 13.
44. Chandrasekhar J, Madhusudhan MC, Raghavarao KS. Extraction of anthocyanins from red cabbage and purification using adsorption. Food and bioproducts processing. 2012 Oct 1; 90(4):615-23
45. Gao, X., & Mazza, G. (1995) Anthocyanins and colorless phenolics in selected fruits and vegetables. Journal of the Science of Food and Agriculture, 68(1), 15-22. Link
46. Howard, L. R., & C. W. Brownmiller. (2007) Antioxidant capacity and phytochemical content of vegetables grown in the United States. Journal of Food Science, 72(5), C244-C250.
47. Cao, G., & Prior, R. L. (1999) Measurement of antioxidant activity and capacity. Journal of the Science of Food and Agriculture, 79(3), 378-384. Link
48. Rodriguez-Mateos, A., & Spencer, J. P. E. (2016) Clinical evidence of the health benefits of berries and anthocyanins. Nutrients, 8(8), 523.
49. Yuan, Y., & Chen, L. (2018) Health benefits and safety of anthocyanin-rich foods: A review of the current evidence. Food & Function, 9(6), 3040-3054
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Dec 11, 2024
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How to Cite
Ashwi Patel, Dr. Nikita Patel, & Dr. Pragnesh Patani. (2024). THE ROLE OF ANTHOCYANINS FROM RED CABBAGE: A REVIEW. Journal of Population Therapeutics and Clinical Pharmacology, 31(11), 1104-1112. https://doi.org/10.53555/w2f5cf03
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Author Biographies
Ashwi Patel
Khyati College of Pharmacy, Palodia, Ahmedabad
Dr. Nikita Patel
Associate Professor, Department of Pharmaceutics, Khyati College of Pharmacy, Palodia, Ahmadabad
Dr. Pragnesh Patani
Principal, Khyati College of Pharmacy, Palodia, Ahmedabad
How to Cite
Ashwi Patel, Dr. Nikita Patel, & Dr. Pragnesh Patani. (2024). THE ROLE OF ANTHOCYANINS FROM RED CABBAGE: A REVIEW. Journal of Population Therapeutics and Clinical Pharmacology, 31(11), 1104-1112. https://doi.org/10.53555/w2f5cf03