Antioxidant activity of anthocyanins in vitro and in vivo

Garry Duthie, Peter Gardner, Janet Kyle, Donald McPhail

Research output: Chapter in Book/Report/Conference proceedingConference contribution


Diets rich in antioxidants may decrease the risk of developing major diseases. Intakes of anthocyanins, polyphenolic secondary plant metabolites responsible for the red and purple colors of soft fruits and certain vegetables, may exceed 200mg/day but little is known about their ability to act as antioxidants. Application of electron spin resonance spectroscopy to 13 anthocyanins illustrated the importance of the degree of hydroxylation, glycosylation and pH in determining antioxidant capacity. Although consumption of anthocyanin-rich extracts decrease DNA damage and indices of lipid peroxidation in rats with a compromised antioxidant status, it is not yet clear whether anthocyanins function as antioxidants at nutritionally-relevant dietary intakes.

Original languageEnglish
Title of host publicationNutraceutical Beverages
Subtitle of host publicationChemistry, Nutrition, and Health Effects
EditorsFereidoon Shahidi, Deepthi K. Weerasinghe
Place of PublicationWashington, DC, USA
PublisherAmerican Chemical Society
Number of pages13
ISBN (Electronic)9780841219762
ISBN (Print)0841238235, 978-0841238237
Publication statusPublished - 1 Jan 2004
EventConference on Nutraceutical Beverages held at the 222nd National Meeting of the America Chemical Society - Chicago, IL, United States
Duration: 26 Aug 200130 Aug 2001

Publication series

NameAmerican Chemical Society Symposium Series
PublisherAmerican Chemical Society
ISSN (Print)0097-6156


ConferenceConference on Nutraceutical Beverages held at the 222nd National Meeting of the America Chemical Society
CountryUnited States
CityChicago, IL


  • polyphenols
  • fruit

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