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The Study Found That Anthocyanins Have A Prebiotic Effect
Sep 11, 2017

Researchers from the Federal University of São Paulo recently published a paper on the Journal of Food Composition and Analysis, which describes the role of anthocyanins as a prebiotic element.


With the development of science and technology, in order to better simulate the in vitro digestive system, the researchers believe it is necessary to review the current method used to assess the bioavailability of anthocyanins. So far, studies have shown that anthocyanins may have a health effect on obesity, pre-diabetes or high cholesterol groups.


Researchers collected experiments and studies on anthocyanin bioavailability and bioavailability in the Knowledge and Medline database.


Researchers to collect material requirements include: research must be published in English from 2000 to 2017, and the trial needs to be performed in vitro, in vitro and in vivo. Finally, the researchers collected a total of 35 eligible studies, all of which were compiled from anthocyanin research data.


Researchers through a comprehensive analysis found that many studies have attributed the metabolism of anthocyanins to intestinal flora. For this reason, some researchers believe that anthocyanins have a prebiotic effect.


For example, in two different studies, the number of bifidobacteria in the intestine after ingestion of anthocyanin-rich food increased. In addition, microbes of organisms (such as mice and humans) have an enzyme system that, when anthocyanin metabolism, may produce different bioactive ingredients and improve enzymatic activity.


However, the biggest difficulty in capturing this mechanism is the lack of a standard way to assess bioavailability and bioavailability. Researchers say it is difficult to synthesize these studies because in vitro trials do not take into account the role of individual microbes in the human body - everyone's intestinal flora is different.


Based on these comprehensive studies, the researchers suggested that the food dispenser should take responsibility for the changes in the intestinal flora of the consumer and protect the health of the intestinal flora of the consumer by adding the fermented product to the food. The researchers also said that since recent studies have shown that there is interaction between intestinal flora and anthocyanin, it may be possible to use the fermentation product as a tool to improve the body's pigment absorption rate and to regulate the intestinal flora To enhance their health effects.

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