Role of anthocyanins in oxidative stress and the prevention of cancer in the digestive system

This chapter compiled references from the scientific literature to understand the role of anthocyanins in oxidative stress and the potential prevention of gastrointestinal cancer. The types of cancer searched were present in the esophagus, stomach, small intestine, colon, rectum, anus, liver, gallbladder, and pancreas. It is well known that chronic inflammation can induce reactive oxygen species, and these are a source of oxidative stress; therefore, potential induction of active mucosal lesions. For instance, oxidative stress is a key factor related to the development of gastrointestinal cancer. There are some epidemiological studies and few intervention human trials that demonstrate the important role of anthocyanin-based foods in lowering inflammation, oxidative stress, and polyps or tumors in parts of the gastrointestinal system. The foods that have demonstrated positive results are black raspberries, bilberries, and strawberries associated with a decrease of oxidative stress and markers of inflammation. There is a clear need for long-term, placebo-control, double-blind, cross-over, clinical studies on the efficacy of anthocyanins, their metabolites, and their effect on oxidative stress and gastrointestinal cancer prevention.