Anthocyanin-Rich Purple Plant Foods: Bioavailability, Antioxidant Mechanisms, and Functional Roles in Redox

Jarosław Nuszkiewicz1, Joanna Wróblewska1, Marcin Wróblewski1

  • 1Department of Medical Biology and Biochemistry, Faculty of Medicine, Ludwik Rydygier Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University in Toruń, 24 Karłowicza St., 85-092 Bydgoszcz, Poland.

Nutrients
|August 14, 2025
PubMed
Summary

Anthocyanins from purple foods offer antioxidant and anti-inflammatory benefits for health and exercise recovery. This review explores their mechanisms, bioavailability, and strategies to enhance absorption for optimal health outcomes.

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