Synopsis

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

Anthocyanosides, also known as anthocyanins, are flavonoid compounds found in various fruits and vegetables, particularly berries such as bilberry and blueberry. There is some scientific evidence supporting their use for cardiovascular health, although the evidence is modest and not conclusive. Anthocyanosides have been studied for their antioxidant, anti-inflammatory, and vasoprotective properties. Clinical and epidemiological studies suggest that diets rich in anthocyanin-containing foods may be associated with reduced risk of cardiovascular disease (CVD), improved endothelial function, and lower blood pressure. Some small clinical trials have shown that anthocyanin supplementation can improve lipid profiles and decrease arterial stiffness.

However, most of the evidence comes from observational studies, which cannot establish causality, and from small, short-term clinical trials. Systematic reviews and meta-analyses have generally found a beneficial effect on cardiovascular risk markers, but the overall quality of the evidence is low to moderate due to heterogeneity, small sample sizes, and methodological limitations. Thus, while there is a scientific rationale and some supportive evidence, the use of anthocyanosides for cardiovascular disease prevention or treatment is not strongly validated by large, high-quality clinical trials. Further research is needed to clarify their role and establish standardized dosing and efficacy.

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