Synopsis

Source of validity: Scientific
Rating (out of 5): 2

Anthocyanins are a group of naturally occurring flavonoid pigments found in various fruits and vegetables, notably berries, red cabbage, and purple sweet potatoes. Their use in supporting or treating stroke is primarily grounded in scientific investigation, though the evidence to date is preliminary and largely preclinical. Several animal and cell culture studies have demonstrated that anthocyanins possess potent antioxidant and anti-inflammatory properties, which may help protect neural tissue from ischemic damage during and after stroke events. Some studies have shown that anthocyanins can reduce oxidative stress, inhibit neuronal apoptosis, and improve cerebral blood flow in animal models of stroke.

However, large-scale clinical trials in humans are lacking. Epidemiological studies suggest that diets rich in anthocyanin-containing foods are associated with a reduced risk of cardiovascular disease and possibly stroke, but direct evidence of anthocyanins' efficacy in either preventing stroke or improving outcomes post-stroke in humans is limited. Therefore, while there is a scientific rationale and encouraging preclinical data, the clinical evidence is insufficient to warrant strong recommendations. Current support for anthocyanin use in stroke is based on mechanistic understanding and indirect human data rather than robust, targeted clinical trials.

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