Future Food Science ›› 2021, Vol. 1 ›› Issue (4): 100-113.DOI: 10.12281/ffs2708-1893-20211011-008

Previous Articles    

Underlying Mechanism of Dietary Anthocyantins in Prevention and Treatment of Alzheimer’s Disease

FAN Zhuoyan1, LI Jingming1, YANG Xinquan2,*   

  1. 1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; 2. School of Life Sciences, Guangzhou University, Guangzhou 510006, China
  • Received:2021-09-11 Revised:2021-09-17 Accepted:2021-09-30 Online:2021-12-15 Published:2021-10-15
  • Contact: YANG Xinquan,Email:yangxq@gzhu.edu.cn

Abstract: Alzheimer's disease(AD) is a neurodegenerative disease that seriously threatens the health of the elderly population. The incidence rate of AD is on the rise, whereas hardly any effective treatment is available. Dietary anthocyanins presents the potential benefits in the prevention and treatment of AD. This review summarizes the main findings, possible action pathways and mechanisms of anthocyanins in the prevention and treatment of AD performed in vitro, cellular and animal studies, as well as human trials. Meanwhile, the bioavailability, biotransformation and transportation across the blood-brain barrier of anthocyanins are discussed. Anthocyanins can protect neurons and glial cells from the damage of Aβ and tau protein, and alleviate neuronal apoptosis. Anthocyanins can regulate the phenotype and function of microglia and astrocytes, and thus affect the occurrence and development of AD. In addition, the effects of anthocyanins on intestinal microbial metabolites may play important role in anti-AD. Although the health effects of anthocyanins in the treatment of AD in human trials are not sufficient yet, the evidence accumulated indicates that anthocyanins may be an effective dietary supplement for the prevention and treatment of AD.

Key words: anthocyanins, Alzheimer’s disease, neuronal apoptosis, glial cells, intestinal microbes

CLC Number: