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Current evidence on cognitive improvement and neuroprotection promoted by anthocyanins

Author:
Medina dos Santos, Nathalia, Berilli Batista, Patrícia, Batista, Ângela Giovana, Maróstica Júnior, Mário Roberto
Source:
Current opinion in food science 2019 v.26 pp. 71-78
ISSN:
2214-7993
Subject:
anthocyanins, clinical trials, cognition, cognitive disorders, foods, fruit consumption, in vitro studies, in vivo studies, inflammation, memory, neurodegenerative diseases, neurons, neuroplasticity, neuroprotective effect, oxidative stress, proteins, small fruits
Abstract:
In this review, we focus on presenting the results of the last few years and pioneer publications that link the administration of anthocyanin-rich products and improved cognitive function. In vitro studies proposed modulation of oxidative stress, inflammation, and degeneration in neurons as main mechanisms by which anthocyanins could improve cognition. In vivo studies showed also regulation of synaptic plasticity, clearance of intra and extracellular toxical proteins and improvement of learning and memory tasks after administration of anthocyanin-rich products. The ingestion of berries and other anthocyanin-rich products in clinical trials demonstrated potential to delay age-related neurodegeneration, suppress neuroinflammation, improve vascular function and consequently enhance cognitive functions. Anthocyanins-rich foods are promising neuroprotectors preventing cognitive impairment of aging and neurodegenerative diseases.
Agid:
6359847