Nutrient Uptake of Anthocyanins and Their Impacts on Colon Cancer

doi:10.7506/spkx1002-6630-201717048

FOOD SCIENCE ›› 2017, Vol. 38 ›› Issue (17): 301-305.doi: 10.7506/spkx1002-6630-201717048

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Nutrient Uptake of Anthocyanins and Their Impacts on Colon Cancer

LIU Qi, OU Yawen, ZHOU Qian, ZHANG Yan*, HU Xiaosong

Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Engineering Research Centre for Fruits and Vegetables Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China

Online:2017-09-15 Published:2017-09-12

Abstract

Abstract: Anthocyanins are widely distributed in plants, which belong to the class of flavonoids. In recent years, anthocyanins have been proven for their biological activities such as antioxidant activity, inhibiting cell proliferation, accelerating cell apoptosis, and anti-inflammatory effect. Many animal experiments and epidemiological studies have demonstrated their role in preventing the development of colon cancer. This paper reviews the nutrient uptake of anthocyanins and their mechanism of action as an anti-colon cancer agent with the aim of providing theoretical references for the research and development of anthocyanins.

Key words: anthocyanin, nutrient uptake, colon cancer, mechanism

CLC Number:

TS255.1

LIU Qi, OU Yawen, ZHOU Qian, ZHANG Yan, HU Xiaosong. Nutrient Uptake of Anthocyanins and Their Impacts on Colon Cancer[J]. FOOD SCIENCE, 2017, 38(17): 301-305.

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Nutrient Uptake of Anthocyanins and Their Impacts on Colon Cancer

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