By Hipólito Otoniel Miranda Roblero, Selma Romina López Vaquera, Jorge Alberto Fragoso-Medina, Astrid Domínguez-Uscanga, Diego Armando Luna Vita and Noemí García Ramírez
Anthocyanins (ACNs) are natural pigments responsible for the red, purple, and blue hues of certain fruits. Beyond their color, they are bioactive compounds with antioxidant and anti-inflammatory properties; as a result, researchers are investigating their potential role in reducing the chronic inflammation associated with obesity.
Purple corn, cherries, strawberries, blueberries, blackberries, carrots, and red cabbage owe their intense colors to these compounds, which play key roles in plant survival: they provide pigmentation, help protect plant tissues from ultraviolet radiation, contribute to the response to environmental stress, and attract pollinators.
Anthocyanins are synthesized particularly when plants face adverse conditions and exhibit notable antioxidant activity. Various studies also attribute hepatoprotective, anti-inflammatory, vasodilatory, and anti-obesity effects to them.
Some research has proposed the use of ACNs to treat inflammatory diseases, including obesity. Their consumption has been linked to cardiovascular and metabolic benefits through their action on oxidative stress and inflammatory pathways.
The study Single anthocyanins effectiveness modulating inflammation markers in obesity: dosage and matrix composition analysis examined the amount of ACNs present in foods such as fruits, juices, and extracts, drawing on databases and the scientific literature.
Data were also compiled from clinical studies that included individual anthocyanin compositions and doses, along with markers associated with obesity and inflammation.
This made it possible to assess relationships between specific ACNs and changes in indicators related to systemic inflammation and the regulation of blood sugar and fats, including glucose levels, triglycerides, and “good” and “bad” cholesterol.
Researchers also evaluated the influence of the food matrix—that is, the form in which the compound is consumed, whether as juice, whole fruit, extract, or capsule—since this can modify its absorption and effect in the body.
Purple Pigments and Obesity
In people with obesity or elevated inflammation, anthocyanin (ACN) intake has been consistently associated with reductions in several inflammation- and metabolism-related markers. These include C-reactive protein—a signal of inflammation in the body—other molecules involved in the inflammatory response, as well as triglycerides and LDL cholesterol, commonly known as “bad” cholesterol.
Several studies also report increases in HDL, or “good” cholesterol, particularly when extracts rich in delphinidin—a specific type of anthocyanin—are used. These effects tend to be more evident in people with chronic conditions, such as obesity or type 2 diabetes, where inflammation is persistent. In contrast, in healthy individuals, changes are typically modest or nonexistent, likely because they start from normal levels without active inflammation.
Studies indicate that not all these pigments act in the same way. Some have been associated with increases in HDL cholesterol, while others appear to help reduce inflammatory signals in the body. However, it is still not possible to state that they are directly responsible for these changes.
In some cases, results are less consistent, which may be due to lower concentrations of certain compounds in foods or because their effects depend on how they are consumed. There is also evidence that they may work better together: certain combinations appear to enhance the reduction of inflammation more than when they act separately.
Even with these findings, current evidence does not allow researchers to attribute specific, isolated effects to a single anthocyanin.
Anthocyanins: When They Work
The key may lie in their metabolites. Intact anthocyanins are absorbed in very low amounts, and most are transformed in the intestine, generating metabolites that reach higher concentrations in the bloodstream.
These compounds likely play a key role—potentially an even greater one than intact ACNs—in the anti-inflammatory effects observed. However, the specific metabolites responsible have yet to be identified, due to analytical limitations and the lack of clinical studies with comprehensive metabolic profiling.
Juices, pulps, capsules, whole fruits, and extracts have different effects because they vary in bioavailability, intestinal pH, fiber and sugar composition, the presence of other polyphenols, and interactions among anthocyanins. In short, the way they are consumed changes how the body processes them.
Factors such as fiber content, sugars, and other compounds present in the food influence how much is absorbed and how much ultimately reaches the bloodstream.
So far, evidence does not show that supplements are better or worse than whole foods. Extracts allow for precise control of the amount consumed, while fruits and vegetables provide fiber and other compounds that may reinforce or complement their effect. In other words, the question is not which is “superior,” but rather that they act differently.
Although several studies point to benefits in people with obesity, it is still not possible to attribute specific effects to a single molecule. What the body of research does suggest is that including foods rich in these pigments may help regulate obesity-associated inflammation, particularly when they are part of a balanced diet tailored to an individual’s health status.
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Key Reference
Fragoso-Medina JA, López Vaquera SR, Domínguez-Uscanga A, Luna-Vital D and García N (2023). Single anthocyanins effectiveness modulating inflammation markers in obesity: dosage and matrix composition analysis. Front. Nutr. 10:1255518.
Other references
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Authors
Hipólito Otoniel Miranda Roblero earned his undergraduate degree in Nutrition from UICACH and completed his master’s degree at UANL and his doctorate at the University of Guadalajara (UdeG).
Selma Romina López Vaquera holds a bachelor’s degree in Genomic Biotechnology. She earned her master’s degree at the Center for Research and Advanced Studies of the National Polytechnic Institute (CINVESTAV) and her doctorate from Université Paris-Saclay.
Jorge Alberto Fragoso-Medina obtained both his master’s and doctoral degrees from the National Autonomous University of Mexico (UNAM).
Astrid Domínguez-Uscanga earned her master’s degree from Universidad Veracruzana and her doctorate from the Autonomous University of Querétaro (UAQ).
Diego Armando Luna Vital is a food engineer trained at the Benemérita Universidad Autónoma de Puebla and earned his doctoral degree from the Autonomous University of Querétaro.
Noemí García Ramírez is a pharmaceutical biochemist who graduated from the Universidad Michoacana de San Nicolás de Hidalgo (UMSNH). She completed her master’s studies at the National Autonomous University of Mexico (UNAM) and is a Level II member of Mexico’s National System of Researchers (SNI).
