Professor Elke Richling will talk about investigating the biological effects of Anthocyanins from Fruits

According to professor E. Richling "Anthocyanins are responsible for attractive color of red fruits and are attributed with beneficial effects.For biological mechanisms, the bioavailability of anthocyanins at the site of absorption has a crucial importance. However, anthocyanins are sensitive to environmental conditions, thus their bioavailability in the gastrointestinal tract is an important determinant of their in vivo activity. In our studies we were able to show that fruit juices and fruit extracts rich in anthocyanins and other polyphenols reduced oxidative stress significantly in vitro and in vivo. We have performed two human intervention studies addressing this subject consuming fruits juice from red berries or bilberry extract. We were able to show that especially the DNA damages in white blood cells (WBC) measured by the so-called comet assay were reduced after intake of both preparations. Our findings might be partly due to the induction of the ARE/Nrf2 pathway leading to an increased formation of antioxidative enzymes".


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