Current Knowledge on Intestinal Absorption of Anthocyanins

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11 Citations (Scopus)


Anthocyanins are flavonoid compounds that are natural color pigments occurring in various colored plants, such as berry fruits, vegetables, and grapes. With the elucidation of their various physiological effects, anthocyanins have been identified as promising functional food ingredients. However, findings on the bioavailability of anthocyanins, which are present in various chemical structures in foods, are limited; their intestinal absorption behaviors, including their transport route(s), have not been fully explained. This perspective overviews the current knowledge and issues and discusses advanced techniques, such as in situ matrix-assisted laser desorption/ionization mass spectrometry imaging, and future perspectives on the study of the bioavailability of anthocyanins.

Original languageEnglish
Pages (from-to)2501-2509
Number of pages9
JournalJournal of Agricultural and Food Chemistry
Issue number8
Publication statusPublished - Mar 2 2022

All Science Journal Classification (ASJC) codes

  • General Chemistry
  • General Agricultural and Biological Sciences


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