Protective Effects of Anthocyanins in Obesity-Associated Inflammation and Changes in Gut Microbiome.
Shasika JayarathneApril J StullOak-Hee ParkJung Han KimLeslie ThompsonNaima Moustaid-MoussaPublished in: Molecular nutrition & food research (2019)
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.
Keyphrases
- insulin resistance
- oxidative stress
- weight loss
- metabolic syndrome
- public health
- high fat diet induced
- type diabetes
- weight gain
- adipose tissue
- low grade
- anti inflammatory
- machine learning
- high grade
- mental health
- signaling pathway
- skeletal muscle
- stem cells
- single cell
- body mass index
- physical activity
- bone marrow
- epithelial mesenchymal transition
- mesenchymal stem cells
- climate change
- endoplasmic reticulum stress