Science of Foods for HealthScience of Foods for Health

Anthocyanin Pigments:Anthocyanin Pigments:Stability, Availability, and Stability, Availability, and Stability, Availability, and Stability, Availability, and Biotransformation in the Biotransformation in the Gastrointestinal TractGastrointestinal Tract

M Mó i Gi tiM Mó i Gi tiM. Mónica GiustiM. Mónica GiustiDepartment of Food Science & TechnologyDepartment of Food Science & Technology

Ohio State University, Columbus, OH 43210 USAOhio State University, Columbus, OH 43210 USA

AnthocyaninsAnthocyaninsCH2OH

HO O+

OH

O2

O

OH

3

Basics about anthocyaninsBasics about anthocyanins

Natural pigments (blue, purple, red)

Potent antioxidants (1-4 times > vitamin E)

637 found in nature (Andersen and Jordheim, 2008)dd

R1

OH

Structure and color change with pH

gro

un

dg

rou

nd

HO O+

OH

R2 OBa

ck

gB

ack

g Aglycone

Acylation

O

OH

O

HO

O

OH

BB

OHOHGlycosylation

Value of anthocyaninsValue of anthocyanins

Research – health benefits• Prevention of cardiovascular diseases (Day et al. 1997)

• Relief of oxidative stress (Ramirez-Tortosa et al. 2001)

• Anti cancer (R t l 2006 H i t l 2001)dd • Anti-cancer (Reen et al. 2006; Harris et al. 2001)

• Prevention of obesity (Kwon et al. 2007; Tsuda 2008)

gro

un

dg

rou

nd

Ba

ck

gB

ack

g

Food industry• Natural colorantBB • Natural colorant

• Added value ingredient

• Good image

Anthocyanin chemical structure

R1

OHFlavonoids

– C – C – C –HO O+

R2

C6-C3-C6 skeleton OH

OHOH

anthocyanin

Different aglycones found in natureR1

OH

•Each Aglycone has a characteristic color and spectra

HO O+

R2

spectraOH

OH

anthocyanin

Aglycon R1 R2 λ max (nm) visible / color

Pelargonidin H H 494 nm / orangeCyanidin OH H 506 nm / orange-redPeonidin OMe H 506 nm / orange-redDelphinidin OH OH 508 nm / bluish-redDelphinidin OH OH 508 nm / bluish-redPetunidin OMe OH 508 nm / bluish-redMalvidin OMe OMe 510 nm / bluish-red

In nature, anthocyanins are always glycosylated and can be acylated

OH

CH2O- acidHO O+

OHOH2C

OO

O

… with acids attached to the sugars

O

… with acids attached to the sugars

OO

HO OHOOHHO

Aliphatic acid (malonic acid) Cinnamic acid (p-coumaric acid)

Anthocyanin sourcesAnthocyanin sourcesHO O+

OH

H2C

OO

CH2

HO O+

OH

35

O

O

O

HO OH

O

O

OCH2OH

O

OH

3

OO

OO

HOH2C

5

Berries:Berries:Simple pigments Other Sources:

Complex acylated pigments

HPLC anthocyanin profiles HPLC anthocyanin profiles

Anthocyanin profiles can vary a lot among plantsA Chokeberry5

y g p

• Chokeberry• simple profile8

10

1922 simple profile

• one aglycone (cy)• 4 different sugars

• Bilb

8 22

B

24

8

1216,17

Bilberry19

@ 5

20 n

m@

520

nm

• Bilberry• 5 different aglycones• 3 different sugars

2

5,6

89,10

14,15

18

21

CAbs

orpt

ion

@A

bsor

ptio

n @

• Grape• One sugar: glucose• 5 different aglycones• acylation

11

21

27

GrapeCAA

y

Minutes5.00 10.00 15.00 20.00 25.00 30.00 35.00 40.00

13

4 7 816

2324 25

26 28 29

Comparing different anthocyanin Comparing different anthocyanin pigment profilespigment profiles

Chokeberry

Cy-3

Cy-3 C3-G

al

Cy-3-G

lu

3-Arab

Cy-3-xyl

Pet-3C

ya-3-Glu

Del-3-G

al

Del-3-G

lu

Cya-3-G

Del-3-A

Cya-3-A

Ma

Peo-3-gl u

Mal-

Mal-3-G

lu

Pet-3-glu P eBilberry

3-Gal

u Gal

Ara A

ra

l -3-gal

u -3-Arab

uet-3-ara

C

Del-3-

Cya-3-glu

Pet-3-glu

Peo-3-gM

al-3-glu

Acylated anthocyanins

Grape

5 10 15 20 25 30 minutes

-glu

glu Acylated anthocyanins

Science of Foods for HealthScience of Foods for Health

Anthocyanins can be Anthocyanins can be used as food colorants

… of added value

There is evidence that anthocyanins e e s e de ce t at a t ocya smay contribute to the protective effect of fruits and vegetablesg

Anthocyanins are poorly Anthocyanins are poorly absorbedabsorbed

A th i id l di t ib t d i t dAnthocyanins are widely distributed in nature and in foods

High daily intake (100+ mg/day)

HOWEVER… levels of anthocyanins found in yplasma are very low

Less than 1% of the dietary intake is absorbedLess than 1% of the dietary intake is absorbed

So… can compounds that are not even absorbed have any impact on health?have any impact on health?

Science of Foods for HealthScience of Foods for Health

In vitro tests: Anthocyanins In vitro tests: Anthocyanins d l d l and colon cancer and colon cancer

protectionprotection

Cells lining the intestine can be affectedCells lining the intestine can be affected by compounds entering the blood as well as by compounds that are not absorbed due to direct contact.

What is colorectal cancer?What is colorectal cancer?

Epithelial cell layer of the colonEpithelial cell layer of the colon, rectum, and appendixFive stagesSymptomsSymptoms• Unexplained weight loss• Fatigue• Anemia• Anemia• Change in bowel habits• Liver metastasis

Anthocyanins in direct contact with the GI tract

American Cancer Society

Who does colorectal cancer Who does colorectal cancer affect?affect?

Third most prevalent cancer in theThird most prevalent cancer in the Western World

7% lifetime risk of developing

Risk factors• Age• Heredity• Diet• Smoking• Alcohol• Physical inactivity

American Cancer Society

Anthocyanin extract preparationAnthocyanin extract preparation

Plant Material

Acetone/ChloroformExtraction

Fractionated w/ Ethyl Acetate

C18 Semi-purification

Saponified w/ KOHw/ Ethyl Acetate

Rotoevaporated

w/ KOH

Rotoevaporated

Lyophilized Lyophilized

Acylated Anthocyanin Saponified Anthocyanins

HTHT--29 Cell treatment29 Cell treatment

HT-29 cells seeded at 10,000 cells/mL24-hrs

HT 29 ll t t d ith th i t tHT-29 cells treated with anthocyanin extracts48-hrs

SRB Assay

Plate Reader @ 490 nm

HTHT--29 Cell treatment procedure29 Cell treatment procedure

Anthocyanin Treatment ConcentrationsAnthocyanin Treatment ConcentrationsAnthocyanin Treatment ConcentrationsAnthocyanin Treatment ConcentrationsAnthocyanin Treatment ConcentrationsBlank

100ug 50ug 25ug 12.5ug XB C X100ug 50ug 25ug 12.5ug

ControlAnthocyanin Treatment Concentrations

UnusedBlank

100ug 50ug 25ug 12.5ug XB C X100ug 50ug 25ug 12.5ug

ControlAnthocyanin Treatment Concentrations

UnusedBlank

100ug 50ug 25ug 12.5ug XB C X100ug 50ug 25ug 12.5ug

ControlAnthocyanin Treatment Concentrations

UnusedBlank

100ug 50ug 25ug 12.5ug XB C X100ug 50ug 25ug 12.5ug

ControlAnthocyanin Treatment Concentrations

Unused

100ug 50ug 25ug 12.5ug XB C X100ug 50ug 25ug 12.5ug100ug 50ug 25ug 12.5ug XB C X100ug 50ug 25ug 12.5ug100ug 50ug 25ug 12.5ug XB C X100ug 50ug 25ug 12.5ug

ControlAnthocyanin Treatment Concentrations

Unused

ABCD

XX

XX

XX

XX

g g g g g g g g

ABCD

XX

XX

XX

XX

g g g g g g g g

ABCD

XX

XX

XX

XX

g g g g g g g g

ABCD

XX

XX

XX

XX

g g g g g g g g

ABCD

XX

XX

XX

XX

g g g g g g g g

ABCD

ABCD

XX

XX

XX

XX

XX

XX

XX

XX

XX

XX

XX

XX

g g g g g g g gg g g g g g g g

DEFG

XXX

XXXX

X

DEFG

XXX

XXXX

X

DEFG

XXX

XXXX

X

DEFG

XXX

XXXX

X

DEFG

XXX

XXXX

X

DEFG

DEFG

XXX

XXXX

XXXX

XXXX

XXXX

XXXX

XGH X

XXX

A l t d S ifi d

GH X

XXX

A l t d

GH X

XXXG

H XX

XXG

H XX

XXG

HGH X

XXXXX

XXXXXX

A l t d S ifi dAcylatedAnthocyanins

SaponifiedAnthocyanins

AcylatedAnthocyanins

AcylatedAnthocyanins

SaponifiedAnthocyanins

Percent inhibition of HTPercent inhibition of HT--29 Cells 29 Cells

% Growth Inhibition = 100 – (Ttrt – T0) x 100/ (Tctr – T0)

Where:

T0 is time zeroT is the absorbance with treatment at 72 hrsTtrt is the absorbance with treatment at 72 hrsTctr is the absorbance with out treatment at 72 hrs

GI50 : amount of extract required to inhibit 50% growth

Inhibitory effects of fractionations of Inhibitory effects of fractionations of chokeberry on HTchokeberry on HT--29 colon cells29 colon cells

140l)nn

100

120

140%

con

trol ARE : Anthocyanin-rich extract

mat

iom

atio

60

80

100

hibi

tion

(%

Info

rmIn

form

20

40

60

row

th In

h

ound

Iou

nd I

0

20

0 20 40 60 80 100

Gr

ckgr

ock

gro

0 20 40 60 80 100Dose (ug/mL)

Zhao et al., 2005Bac

Bac

Fractionation of anthocyaninsFractionation of anthocyanins

Different solvents used to separate panthocyanin fraction from other phenolics fractionfraction

Very high efficiency and low costand low cost

More than 95% pure

Experimental designExperimental design

Purple corn

Chokeberry

ARE: anthocyanin-rich extract

ACN: anthocyanin fraction

OPF other phenols fraction

Bilberry

P l tIn vitro model:

SPE

S i ifi tiARE

OPF: other phenols fraction

Grape

Purple carrotHT29 cell line

SRB test

GI50

Semi-purification

Fractionation (C18 SPE)

Elderberry

Red radish

GI50OPF

ACNACN

The GIThe GI5050 of anthocyaninof anthocyanin--rich extracts rich extracts from different natural sourcesfrom different natural sources

Subset IIISubset I Subset IInn Subset IIISubset I Subset II130.3

107.7mat

iom

atio

68.5 71.2

0(u

g/m

L)

Info

rmIn

form

13 831.2 32.2

GI 50

ound

Iou

nd I

13.8

ckgr

ock

gro

Jing et al., 2008

Bac

Bac

Inhibitory effects of fractionations of Inhibitory effects of fractionations of chokeberry on HTchokeberry on HT--29 colon cells29 colon cells

140l)nn

100

120

140%

con

trol ARE : Anthocyanin-rich extract

mat

iom

atio

AP: ACN+OPF

60

80

100

hibi

tion

(%

OPF : Other phenolics fraction

ACN: Anthocyanins fraction

Info

rmIn

form

20

40

60

row

th In

h OPF : Other phenolics fraction

ound

Iou

nd I

0

20

0 20 40 60 80 100

Gr

ckgr

ock

gro

0 20 40 60 80 100Dose (ug/mL)

Jing et al., 2008Bac

Bac

Combination Index: Combination Index: Interaction Interaction Between Anthocyanins and other PhenolsBetween Anthocyanins and other Phenols

It is used to determine if the compounds tested work more efficiently alone or combinedor combined.

CIi = [ACN0]

[ACN1]

[OPF0]

[OPF1]+

SourceCombination Index

[ACN1] [OPF1]

SourceGI25 GI50 GI100

Anthocyanins + Other Phenols 1.222 1.144 1.221

Combination Effect Additive Additive Additive

Chou and Talalay (1984).

Our cell line studies showed Our cell line studies showed that…that…

All AREs inhibited growth of HT29 colon cancer cells, with little effect on NCM460 non-

3

4

x106

)

ControlARE (50ug/ml)

tumorogenic cells

Data suggests that the protective effect of specific 2

3

Cel

l No.

(x

p panthocyanins or extracts may depend on the chemical structure of anthocyanins

t

1Tota

l C

presentMalik et al., Nutr Cancer. 2003

0Normal HT-29

What questions should we ask…?What questions should we ask…?

Are these compounds actually reaching the tissue?p y g

And if so… are these the actual forms of the compounds that reach the tissue (or have they been transformed?)

Are they present in concentrations that are high enough to make any impact?

Are the effects observed really due to the compounds ofAre the effects observed really due to the compounds of interest? Or are there other potentially bioactive compounds?

How will the compounds impact cancer cells… and how will they impact normal cells?they impact normal cells?

Will these results be reproduced in an in-vivo system?

FST Fall 2008 Seminar Series FST Fall 2008 Seminar Series –– M. Mónica GiustiM. Mónica Giusti

Anthocyanin absorption Anthocyanin absorption and chemoprevention in an and chemoprevention in an and chemoprevention in an and chemoprevention in an animal modelanimal model

Animal modelsAnimal models: : Anthocyanin absorption and chemoprotectionAnthocyanin absorption and chemoprotection

Animal trial: 11 F344 rats / treatmentAnimal trial: 11 F344 rats / treatment

15 wk ARE treatments: 4g anthocyanin/kg diet

Week 1 Week 15Week 14

AOM injection(20 mg/kg body wt)

Urine, feces Colon, Plasma

Anthocyanins in Plasma Anthocyanins in Plasma (520 nm)(520 nm)

0.0020 Chokeberry2

0.0005

0.0010

0.0015

4

5

910

1112

C o ebe y2

0.1 to 1 μg/mL plasma

Major peaks detected

0.0010

0.0015

0.0020

1

2

4

5

1011

12

BilberryMajor peaks detected

Acylated anthocyanin 0.0005

1

0 001

0.0020

78 Grape

detected

Anthocyanin metabolites

0.0000

0.0005

0.0010

0.0015

43 6

7

101112

13

y

5.00 10.00 15.00 20.00 25.00 30.00 35.00

Anthocyanin metabolites in urine

Urine

Cy-3-A

ra

Cy-3-G

al ??

ab

??

Chokeberry ARE

Cy-3-G

a Cy

Cy-3-A

r

Cyal y-3-G

lu

rab

y-3-xyl

5 10 15 20 25 30

Anthocyanin methylation vs Anthocyanin methylation vs glucuronidation glucuronidation

Cy 3 glu M+ 449

OCH 2OH

OH

OH

OH

O+

Methylation OCH 2OH

OH

OH

OCH 3

O+

+14Cy-3-glu M+ 449(449 - 287)

O

OH

OHOH

O

OH

Methylation O

OH

OHOH

O

OH

Pn-3-glu M+ 463Glucuronidation

OH

OH

(463 -- 301)

O

OHOH

COOH

O

OH

OH

OH

O++14

Cy-3-glucuronide M+ 463(463 287)OH

OH (463 -- 287)

Methylated anthocyanin were found in urine

Urine

Cy-3-A

rab

Cy-3-G

al

Pd-3-Gal P

Pd-3-Ar

~ 35% methylated pigments

b Pd-3-Glu

ra pigments

Chokeberry ARE

Cy-3-G

al

Cy-

Cy-3-A

ra

Cy-3

5 10 15 20 25 30

-3-Glu

ab 3-xyl

5 10 15 20 25 30

Our Animal Studies Show...Our Animal Studies Show...

Chokeberry ARE

Cy-3-G

al Cy-3-

Cy-3-A

rab

Cy-3-x

di t

Cy-3-Glu

Pt-3-GluPresence of intact anthocyanins and metabolites in plasma and

Urine

Cy-3-A

Cy-3-

Pd-3-G

Pd-

-Glu

xyldietMv-3-Araburine, demonstrating absorption

Anthocyanin chemical structure may affect anthocyanins

Pd-3-Glu

Arab

-Gal

Gal

-3-Ara

may affect anthocyanins absorption and excretion.

Plasma

fecesurine fecesurine

He et al., 2006

Effect of AREs on Aberrant Crypt FociEffect of AREs on Aberrant Crypt Foci

Anthocyanin levels in feces correlated with inhibition of early cancer lesions, suggesting unabsorbed anthocyanins ma be chemoprotecti e

100Control Bilberry Chokeberry Grape

may be chemoprotective

* * *

60

80

mbe

r

Control Bilberry Chokeberry Grape

40

60

AC

F N

um

* *

20Mea

n

0Small (2-3) Middle(4-5) Large(>5) Total

ACF Multiplicity Lala et al. 2006. Nutr Cancer 54(1)

The GIThe GI5050 of Anthocyaninof Anthocyanin--rich Extracts rich Extracts from Different Natural Sourcesfrom Different Natural Sources

700~2000µg/gSubset IIISubset I Subset II

130.3

10

700 2000µg/g in Feces(GI tract)

68 5 71 2ug/m

L)

107.7

Bioavailability

31.2 32.2

68.5 71.2

GI 50

(u

13.8 <1.3µg/mL in plasma

Jing et al., 2008

Anthocyanin impact on GITAnthocyanin impact on GIT

Importance in the GIT 60

Anthocyanin-rich diets vs. rat colon cancer developmentImportance in the GIT• Improve lumen

condition• Protect epithelial 40

50

controlchokeberrybilberrygrape

dd • Protect epithelial cells

• Dose dependant effects 20

30

gro

un

dg

rou

nd

effects

Stability in the GIT• In vivo evidence is

tl 0

10

NDBa

ck

gB

ack

g

currently scarce 0

Colonic cellproliferation

index

Large ACFmultiplicity

Fecalanthocyanin(nmol/100g)

Fecal moisturecontent (%)

Fecal bile acids(μmol/g)

Colon cancer development Anthocyanins in colonic lumen

BB

Colon cancer development Anthocyanins in colonic lumen(Source: Lala et al. 2006)

Experimental DesignExperimental Design

Black raspberry anthocyanin-rich extracts, and lyophilized were used in feeding6 male Fischer 344 rats (11 wks of age) per groupITIT ( g ) p g pSingle dose of 12 ± 3 mg anthocyanins in 0.1% citric acid solution by stomach tube after 24 hr fasting

the

GI

the

GI

180 min

120 min

ns in

tn

s in

t

Bladder urine

60 minTreatments

cya

nin

cya

nin

Bladder urine Gastric and small intestinal contents

Gastric and small intestinal tissues30 min

Control(0.1% citric acid)

An

tho

cA

nth

oc

HPLC-PDA-MS

AA

Anthocyanins Profile ChangeAnthocyanins Profile Change

6Cy aglycone standard

6ITIT

m)

3

4 Black raspberry extract3

4

Cyanidin aglycon was found in the gastric and intestinal contents.• Att ib t d t id h d l i i

8.8a

8

10

3-gl

u

the

GI

the

GI

ce (a

t 520

nm

12

3

5

Gastric content4

12

3

5

4

• Attributed to acid hydrolysis in the stomach and

• β-glucosidase activity in the small intestine – membrane

6.3b6

a% o

f Cy-

23ns in

tn

s in

t

Abs

orba

nc

6

4

Gastric content

12

3

5

4

12

3

5

bound (?)

Relative proportion of Cy-3-glu decreased in the small intestine

2

4

Pea

k A

rea

n=2

n=23

cya

nin

cya

nin

612

34

5

Small intestinal content

12

34

5

decreased in the small intestine

0Stomachcontents

IntestinecontentsA

nth

oc

An

tho

c

Time (min)0 5 10 15 20 250 5 10 15 20 25AA

Anthocyanins in Stomach and Anthocyanins in Stomach and Small IntestineSmall Intestine

Anthocyanins in the gastric content linearly decreased q.

)

StomachIntestineITIT content linearly decreased

with t½ of 120 min.

cy-3

-glu

eq

GIT content 10

12Combined

aababAnthocyanins in the small th

e G

Ith

e G

I

over

ed (m

g

bc

aab

4

6

8b

yintestinal content reached maximum at 120 min before decreasing.

a

abab

ns in

tn

s in

t

yani

n R

eco

d

0

2

0 30 60 90 120 150 180 210Anthocyanins recovered from gastric and small

b

ab

cya

nin

cya

nin

Time (min)A

ntho

c

gintestinal lumen accounted for 75-79% of the administered dose between

An

tho

cA

nth

oc

30 and 120 min.AA

Anthocyanins in Stomach and Anthocyanins in Stomach and Small IntestineSmall Intestine

Anthocyanins in the small 8

10

12StomachIntestineCombined

q.)

aabab

ITIT Anthocyanins in the small intestinal tissue also reached maximum at 120 min before decreasing

4

6

8

g cy

-3-g

lu e

q aab

bcd

a

abab

b

the

GI

the

GI

decreasing.

The small intestine tissue took up 7.5% of the d i i t d th i

0

2

0 30 60 90 120 150 180 210

1.2ecov

ered

(mg

A) GIT content

db

ns in

tn

s in

t

administered anthocyanins, very high compared to absorption into the plasma levels

0.8

1Intestine

hocy

anin

s R

e

aac

yan

incya

nin

levels.

0.2

0.4

0.6

Tota

l Ant

ha

a

a

An

tho

cA

nth

oc

00 30 60 90 120 150 180 210

Time (min)

B) GIT tissueAA

Bladder Urine AnthocyaninsBladder Urine Anthocyanins

Cy-3-glu% in urine Cy-3-glu% in GIT

ITIT

6 47.4

8.69.3

8

10

%

8.8a

6 3b

8

10

%the

GI

the

GI

6.4

4

6

Pea

k A

rea%

n=3

n=5

5

6.3b

4

6

Pea

k A

rea%

=23

ns in

tn

s in

t

2

4P n

n=

n=2

2

4P n=

n=23

cya

nin

cya

nin

030 60 120 180

Time (min)

0

Gastriccontent

Intestinalcontent

An

tho

cA

nth

oc

Urine anthocyanin profile closely reflected that in the lumen of absorption sites

AA

AnthocyaninAnthocyanin--protein Complex in protein Complex in Stomach TissueStomach Tissue

Stomach tissue extracts exhibited red color that decreased over time. However free anthocyanins were not detected by HPLCITIT However, free anthocyanins were not detected by HPLCSpectral data obtained by altering the pH of the solution confirmed the presence of anthocyanins, suggesting binding to other compounds, possibly a protein transporter for anthocyanins (Passamonti, S. et al. 2003).th

e G

Ith

e G

I

p y p p y

ns in

tn

s in

t

Bound anthocyanins pH 1Bound anthocyanins pH 4.5Bound anthocyanins pH 1Bound anthocyanins pH 4.5Bound anthocyanins pH 1Bound anthocyanins pH 4.5

cya

nin

cya

nin

banc

e (A

U) Free anthocyanins pH1Free anthocyanins pH1Free anthocyanins pH1

An

tho

cA

nth

oc

Abs

orb

AA

700600500400300Wavelength (nm)

700600500400300

Enzyme activity in the GITEnzyme activity in the GIT

0.6 OH OCH3

C

LPH substrate specificity on the 5 anthocyanin glucosides in blueberry

me

s

me

s

0.5

Dp-3-gluCy-3-gluPt-3-gluPn-3-glu)

O

OH

HO O+

OH

Gly O

OH

HO O+

OH

Gly

Cy-3-gly Pn-3-gly

EEn

zym

nzy

m

0.3

0.4g

Mv-3-glu

ntra

tion

(µM

HO O+

OH

OH

HO O+

OCH3

OH

OH OH

Dp-3-gly Pt-3-gly

f G

IT

f G

IT EE

0.2Con

cen

O

OH

Gly O

OH

Gly

OCH3

OHMv-3-glyec

t o

fe

ct

of

0

0.1

O

OH

HO O+

Gly

OCH3

g y

he

h

e EE

ffe

ffe

0 30 60 90 120 150

Time (min)Th

Th

Some concluding remarksSome concluding remarks

Results obtained in in-vitro and animal experiments were in agreement suggesting a protective effect of anthocyaninsagreement, suggesting a protective effect of anthocyanins against colon cancer.

Anthocyanins were relatively stable in the gastric and small i t ti l l f f t d t i t t t t fintestinal lumens of fasted rats in contrast to reports from some in vitro studies.

A significant portion of anthocyanins was taken up into the GIT i b i h i l b b d i d Thitissues, but neither extensively absorbed or retained. This

suggests that anthocyanins may have in-situ protective effects in this tissue.

The chemical structure of the anthocyanin molecule will impact its stability to the conditions of the GIT, and therefore, its chances to interact with the GIT lining tissues.

Anthocyanins could be incorporated into foods as food colorants with added value

Some concluding remarksSome concluding remarks

Anthocyanins are abundant in nature and could beAnthocyanins are abundant in nature, and could be incorporated into foods as food colorants with added value

Not always we require absorption of compounds in order to t t ti tiexert a protective action

The activity of phytochemicals in the body will be affected by other components present in the food and compounds present p p p pin the GIT.

Some compounds can act synergistically, in an additive way or can inhibit each other’s actioncan inhibit each other s action.

In the news…

August, 2007

What do you think???What do you think???

Do you think anthocyanins can provide protection against colon cancer?

Could a compound that is not absorbed into the plasma have an impact on health?p

How and or why could the chemical structure affect the bioactivity of the compounds?

Wh t i t t ti t k h ki ithWhat are some important questions to ask when working with bioactive components using in-vitro experiments?

How much can we conclude from an animal model test?

What would be some advantages and disadvantages of using an in-vitro test vs an animal test vs a clinical trial?

AcknowledgementsAcknowledgements

Collaborators: • OSU J h B M k F ill St S h t L K t• OSU:Joshua Bomser, Mark Failla, Steven Schwartz, Laura Kresty.• MD: Berna Magnuson• UNALM: D. Campos, F. Salas, F. Ludena, V. Noriega, I. Betalleluz, B.

Hatta R ChirinosHatta, R. Chirinos.• China: P. Jing

Students and Research AssistantsStudents and Research Assistants• Pu Jing, Jian He, Taylor Wallace, Kristin Keatley, Lucy Zhao, Minnie

Malik, Geeta Lala, Qingguo Tian.

Artemis International, Inc / Polyphenolics, Inc. / GlobeNatural International / Agricomseeds

Research supported by USDA-NRI competitive grants and OARDC