Anthocyanins are plant pigments present in flowers, leaves or fruits with polyphenolic structure belonging
to the group of flavonoids. From a nutritional approach, they are the most abundant flavonoids in dietary
sources responsible for the antioxidant properties of those foods. In addition, the food and pharma industries have
used anthocyanins as food additives or excipients due to its colorant properties. However, beyond its antioxidant
effects, anthocyanins may also act as therapeutic agents due to neuroprotective, antidiabetic and cardioprotective
properties. There is a growing body of evidence suggesting the role of these compounds in the Central Nervous
System (CNS). Previous in vitro and animal studies have suggested neuroprotective benefits, but we here review
human interventions made with anthocyanins in relation to cognition, insomnia, anxiety or depression. Due to the
link between oxidative stress and neurodegenerative disorders, human studies conducted on healthy volunteers
evaluating oxidative stress parameters have also been included. As reviewed here, very few human studies (only
ten) have been performed in the area of CNS; however, considering the obtained outcomes in those trials together
with human interventions in relation with oxidative stress as well as data showing neuroprotective effects
from preclinical experiments, we suggest that anthocyanins may have potential benefits for the CNS.
Plant pigments as pH indicators in cooking
