Onion anthocyanins: Extraction, stability, bioavailability, dietary effect, and health implications

Area of Science:

• Food Science
• Nutraceuticals
• Biochemistry

Background:

• Anthocyanins are high-value natural compounds with diverse health benefits, including antioxidant, anti-inflammatory, and chemotherapeutic properties.
• Onions are a rich source of anthocyanins, making them a promising functional food ingredient.
• Anthocyanins contribute to natural coloration and possess potential therapeutic effects against chronic diseases.

Purpose of the Study:

• To review anthocyanins and their derivatives found in onions.
• To analyze factors affecting anthocyanin stability and extraction techniques.
• To present current information on the bioavailability, dietary effects, and health implications of onion anthocyanins.

Main Methods:

• Literature review compiling data on anthocyanins in onions.
• Analysis of conventional and improved extraction methods for anthocyanins.
• Evaluation of factors influencing anthocyanin stability and bioavailability.

Main Results:

• Anthocyanins exhibit significant antioxidant, anti-inflammatory, cardioprotective, hepatoprotective, and neuroprotective activities.
• Improved extraction methods yield higher amounts of stable anthocyanins compared to conventional techniques.
• Understanding extraction parameters is crucial for enhancing anthocyanin bioavailability and health benefits.

Conclusions:

• Onion anthocyanins are valuable compounds with broad health benefits, including antioxidant and antidiabetic effects.
• Optimized extraction and stability are key to maximizing the potential of anthocyanins in functional foods.
• Further research into anthocyanin bioavailability and specific health implications is warranted.