Fuente: Molecules - Revista científica (MDPI) Molecules, Vol. 31, Pages 793: Enhanced Bioavailability and Health Benefits of Blueberry Anthocyanins: An Updated Review on Mechanisms and Approaches
Molecules doi: 10.3390/molecules31050793
Authors:
Rabia Ramzan
Zafarullah Muhammad
Adnan Amjad
Hafiz Rizwan Sharif
Guoqiang Zhang
Ana Chen

Blueberries are highly valued for their nutritional content, primarily due to their high anthocyanin content, which is the principal bioactive compound contributing to their health-enhancing properties. Extensive research has established that blueberry anthocyanins exhibit significant antioxidant activity and confer various health benefits, including anti-cardiovascular, anti-diabetic, anti-inflammatory, and anticancer effects, as well as enhancements in cognitive function and visual acuity. Nonetheless, the chemical instability of anthocyanins, influenced by environmental factors such as temperature, light, oxygen, pH, and enzymatic activity, presents a substantial challenge for their effective application, leading to reduced stability, limited bioavailability, and decreased efficacy in functional foods and nutraceuticals. Using a defined search strategy focused on recent advances, this review synthesizes the chemical structures, biological activities, and health benefits of blueberry anthocyanins and critically examines strategies to improve their stability and bioavailability, including nanoparticulate systems, microencapsulation, based on delivery systems like protein, polysaccharides, liposomes, multiple emulsions, and composite delivery systems. Additionally, this review underscores the current research status and translational prospects for the industrial application of blueberry anthocyanins while also considering key scalability issues, including carrier regulation, sensory effects, and shelf-life stability. Developing practical approaches to enhance anthocyanin stability and bioavailability is crucial for maximizing their therapeutic potential and advancing the use of blueberries as functional foods.