However, much of the research relates to food sources, rather than isolated anthoycanins. Foods rich in anthocyanins may be calling upon the synergy of many phytochemicals to provide health benefits. “The whole is greater than the sum of the parts,” says Joseph. “It’s way too early in the game to say anthocyanins did this or that. There is not enough research out there yet.”
Scientists have called anthocyanins an enigma; their study is plagued with complexities. “We have barely scratched the surface in anthocyanin research. There are three key areas of concern: stability, bioavailability regarding where it goes and how it gets converted, and degradation,” says Joseph. Degradation during extraction procedures makes it difficult to understand their bioactivity. Anthocyanins are extensively broken down after consumption. Thus, tracking their absorption, bioavailability and accumulation in organs is difficult.
Ingredient suppliers are working to boost the stability in anthocyanin ingredients and enhance functionality. “In some medium-stable anthocyanins, you can have beverages browning within six months,” says Jeff Greaves, president, Food Ingredient Solutions, Teterboro NJ, who also reports that positive metal ions found in formulations with hard water or iron fortification can cause problems with color degradation. But he has found success in beverage shelf life for more than one year using stable anthocyanins from sources like purple potatoes.
One novel combination of berry extracts from InterHealth Neutraceuticals, Benicia, CA, seems to have broken the barrier for anthocyanin functionality. Derived from a blend of wild blueberry, strawberry, cranberry, wild bilberry, elderberry and raspberry extracts, the ingredient contains standardized levels of biologically active anthocyanins.
Sharon Palmer is a registered dietitian with 16 years of experience in health-care and foodservice management. Palmer makes her home in Southern California and can be reached at
info@sharonpalmer.com
.