Synopsis

Source of validity: Scientific
Rating (out of 5): 3

Anthocyanins are a group of flavonoid compounds responsible for the red, blue, and purple pigmentation in many fruits and vegetables, such as berries, red cabbage, and purple corn. Their use in supporting or treating arteriosclerosis (the thickening and hardening of arterial walls) is primarily based on a growing body of scientific evidence from in vitro, animal, and some human studies.

Research indicates that anthocyanins possess potent antioxidant and anti-inflammatory properties, which are believed to play a role in cardiovascular protection. Several studies have demonstrated that anthocyanins can reduce oxidative stress and inflammation in vascular tissues, inhibit LDL cholesterol oxidation, and improve endothelial function—all key factors in the development and progression of arteriosclerosis.

Some human clinical trials have reported that diets rich in anthocyanins are associated with improved lipid profiles, reduced arterial stiffness, and decreased markers of inflammation. For example, a 2016 randomized controlled trial published in The American Journal of Clinical Nutrition found that anthocyanin supplementation improved endothelial function and lowered blood pressure in people at risk of cardiovascular disease. However, most clinical evidence is still preliminary, with heterogeneity in study design, dosage, and population characteristics.

In summary, there is scientific interest and moderate evidence supporting the potential benefits of anthocyanins for arteriosclerosis, but more large-scale, well-controlled clinical trials are needed to establish definitive recommendations.

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