Anthocyanins as components of functional food for cardiovascular risk prevention

Epidemiologic studies suggest that the regular consumption of polyphenols, secondary metabolites of plants, is correlated with a decrease of the risk of cardiovascular disease, diabetes, arthritis and cancer. The most abundant flavonoid constituents of plants are anthocyanins – water-soluble, glycosylated, nonacetylated pigments. The profitable effects of these compounds may be partly attributed to their antioxidative and anti-inflammatory activity. The supplementation of anthocyanins or an anthocyanin-rich diet has been reported to significantly increase serum antioxidant potential.