Anthocyanins are responsible for attractive color of red fruits and are attributed with beneficial effects. Especially bilberries have a broad spectrum of anthocyanins. In our recent <i>in vivo</i> study with human volunteers, we were able to show that (1) the stabilization of anthocyanins leads to a higher systemic bioavailability, (2) colon as adsorption site contributed significantly to the bioavailability of these compounds and (3) the anthocyanin degradation products might be responsible for the biological effects observed.<br/>Recently, we could show that the consumption of anthocyanin rich bilberry extract and fruit juice rich in anthocyanins reduced the DNA damages in white blood cells (WBC) measured by the so called comet assay. This might be due to the induction of the ARE/Nrf2 pathway leading to an increased formation of antioxidative enzymes.<br/>The studies were supported by the German Ministry of Economics and Technology (via AiF) and the FEI (Forschungskreis der Ernaehrungsindustrie e.V., Bonn, Germany), cluster project no. 15614 N, and project no. 17039N/18068 N.

Biological effects of anthocyanins from fruits

250th National Meeting (2015)

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