Health Benefits of Polyphenols and Anthocyanins Found In Food

The complex polyphenol class of anthocyanins and polyphenols in general exhibit strong antioxidant properties in vitro. Plant foods and beverages derived from them contain polyphenols, one of the main antioxidants. Polyphenols appear to be beneficial to health based on the evidence in the literature. Their bioavailability and transport from the circulation to the target organs are required for their bioactivity in vivo. The effects of polyphenols and especially anthocyanins on antioxidant capacity have been relatively poorly studied to date. Various studies have shown that foods that contain polyphenols are associated with positive health outcomes due to their wide availability in a variety of foods that people consume on a daily basis. Finally, as a result of their capacity to enhance exercise recovery, anthocyanins (ACN), the sub-class of polyphenols responsible for the red, blue, and purple pigmentation of fruits and vegetables, have gained considerable interest in sport and exercise research.