A Review on Cyanidin-3-O-glucoside Antioxidant Activity, Food Technology Applications and Therapeutic Uses.

Authors

Eiko Osawa-Martínez, Yury Rodríguez-Yáñez, Benito Minjarez, Salvador Mena-Munguía, Irais Poblete-Naredo, Adolfo Sierra-Santoyo, Arnulfo Albores

Published in

Journal of food science. Volume 91. Issue 10. Pages e71550.

Abstract

Anthocyanins are plant derived biomolecules that play roles in pollination and protection against ultraviolet light (UV) radiation, as well as reactive oxygen and nitrogen species (ROS and RNS, respectively). Cyanidin 3-O-glucoside (C3G), a common anthocyanin in the diet, exhibits antioxidant capacity that depends on its chemical structure, and external factors such as pH and temperature; technologically, the extraction processes also affect the anthocyanins stability. This systematic review was prepared following the PRISMA guidelines (Preferred Reporting Items for Systematic reviews and Meta-Analyses) and involved searches in the Scopus, PubMed, and Web of Science databases. It examines recent findings on C3G including its antioxidant capacity, therapeutic applications, the role of the digestive system, content in plants, applications in food technology and experimental models evaluating enzymes and reactions involved in the protection against ROS and RNS.

PMID:
42898042
Bibliographic data and abstract were imported from PubMed on 20 Oct 2026.

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