Anthocyanins in Brassicaceae: composition, stability, bioavailability, and potential health benefits

Abstract

Brassicaceae family includes various economic plants for edible or ornamental purposes. Brassicaceae vegetables are considered to be a major part of human diet as sources rich in phytochemicals. Among them, anthocyanins provide red to blue colors in Brassicaceae plants and as well have nutritional value and pharmaceutical potential. This review aims to summarize the chemical composition, stability, bioaccessibility, bioavailability, potential health benefits, and applications of anthocyanins from Brassicaceae. Additionally, the potential for incorporation of Brassicaceae anthocyanins in food systems as food additives and functional ingredients was demonstrated.

Keywords: Acylated anthocyanins; Brassica; bioactivity; cyanidin 3-diglucoside-5-glucoside; functional food.