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Protective Effects of Anthocyanins in Obesity‐Associated Inflammation and Changes in Gut Microbiome
Author(s) -
Jayarathne Shasika,
Stull April J.,
Park OakHee,
Kim Jung Han,
Thompson Leslie,
MoustaidMoussa Naima
Publication year - 2019
Publication title -
molecular nutrition and food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.495
H-Index - 131
eISSN - 1613-4133
pISSN - 1613-4125
DOI - 10.1002/mnfr.201900149
Subject(s) - inflammation , microbiome , obesity , systemic inflammation , adipose tissue , gut flora , immunology , biology , disease , gut microbiome , bioinformatics , medicine , endocrinology
Abstract Obesity is a complex disease and a major public health epidemic. Chronic, low‐grade inflammation is a common underlying feature of obesity and associated metabolic diseases; adipose tissue is a major contributor to this systemic inflammation. Evidence shows that obesity‐associated inflammation may originate from gut dysfunction, including changes in intestinal bacteria or microbiome profiles. Increasingly, food and plant bioactive compounds with antioxidant and anti‐inflammatory properties are proposed to ameliorate obesity‐associated inflammation. Among these, the health‐promoting effects of anthocyanin‐rich foods are of interest here. Specifically, this review summarizes the reported benefits of anthocyanins in obesity‐associated inflammation and underlying molecular mechanisms, including the role of gut microbiome and cell signaling pathways regulated by anthocyanins both in vivo and in vitro.