Exploring Anthocyanin Stability, Bioavailability, and Health Benefits

Anthocyanins are a class of flavonoid pigments widely distributed in fruits, vegetables, and grains, recognized for their diverse chemical structures and health-promoting properties. They contribute to the nutritional and functional quality of foods through their potent antioxidant and anti-inflammatory activities and possible roles in metabolic and cardiovascular health. Despite their promise, anthocyanins are chemically unstable under environmental influences such as pH, temperature, and light, which limits their retention and efficacy in food systems and nutraceutical applications. Current research increasingly focuses on elucidating how their structural variations, interactions with other food components, and transformations during digestion shape stability and bioactivity. However, important gaps remain in understanding the molecular mechanisms underlying their bioavailability, the contribution of gut microbiota to their metabolism, and effective strategies to preserve their functional integrity during processing and storage. This Research Topic aims to advance the molecular and applied understanding of anthocyanins within the context of food chemistry and nutritional science. It seeks to investigate how chemical structure, environmental conditions, and food matrix composition impact anthocyanin stability and absorption, and how these factors ultimately influence biological activity. In addition, it encourages studies exploring innovative stabilization and delivery technologies, analytical strategies for characterization, and mechanistic insights into gut–anthocyanin interactions. By integrating perspectives from chemistry, biochemistry, and nutrition, this collection aims to bridge the gap between fundamental research and practical applications in functional foods and nutraceuticals. To gather further insights into anthocyanin functionality and application, we welcome contributions that expand methodological, mechanistic, and applied perspectives. Submissions may include original research, reviews, and methodological papers. Themes of particular interest include, but are not limited to: - Chemical stability of anthocyanins, including the main degradation factors - Bioavailability and bioaccessibility, with a focus on gut metabolism and factors affecting absorption - Interactions with food matrix components such as proteins, polysaccharides, and other polyphenols - Health-promoting effects, particularly the evidence surrounding antioxidant and anti-inflammatory activities - Extraction and analytical methods, including greener approaches and advanced characterization tools - Applications in functional foods and nutraceuticals Topic editors: Lillian Barros, Filipa Mandim Source: https://www.frontiersin.org/research-topics/81780/exploring-anthocyanin-stability-bioavailability-and-health-benefits