Chemistry and Pharmacological Actions of Delphinidin, a Dietary Purple Pigment in Anthocyanidin and Anthocyanin Forms.
Level 5 - mechanism / opinion, no new human data
Narrative review of chemistry, pharmacokinetics, and biological properties without systematic review methodology
PubMed 35369062 · doi:10.3389/fnut.2022.746881
What was done
The authors conducted a broad narrative review summarizing the chemical properties, biosynthesis, extraction methods, stability profiling, chemical synthesis, patent landscape, and reported biological activities of delphinidin and its glycosides from dietary sources such as berries, eggplant, roselle, and wine.
What was found
The abstract provides no quantitative data or specific effect sizes. It qualitatively describes delphinidin as highly active in its aglycone form, notes that glycosylation is critical for bioavailability, and mentions reported beneficial effects on gut microbiota in animal and clinical literature alongside diverse biological activities.
Why it matters
It consolidates chemical, analytical, and pharmacological knowledge on delphinidin, clarifying how structural variations (anthocyanin vs. anthocyanidin forms) influence its bioavailability and functional properties.
Limits
The abstract outlines a broad narrative review rather than a systematic review or meta-analysis. No quantitative metrics, search criteria, study counts, sample sizes, or risk-of-bias evaluations are provided.
Cited by
- supports Delphinidin is an anthocyanidin found in berries.