Synopsis

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

Anthocyanins are a class of flavonoid compounds responsible for the red, purple, and blue pigments in many fruits and vegetables, such as berries, grapes, and red cabbage. Their use for heart health has been investigated in scientific studies, primarily due to their antioxidant, anti-inflammatory, and vascular-protective properties. Several epidemiological and clinical studies have linked higher dietary anthocyanin intake with reduced risk of cardiovascular disease (CVD). For instance, a 2013 study published in Circulation found that higher anthocyanin intake was associated with a reduced risk of myocardial infarction in young and middle-aged women.

Mechanistically, anthocyanins may improve endothelial function, reduce blood pressure, inhibit LDL cholesterol oxidation, and decrease platelet aggregation—all factors relevant to heart health. However, most clinical trials are of short duration and use anthocyanin-rich extracts rather than isolated compounds, and the overall effect sizes tend to be modest. While the evidence is promising, more large-scale, long-term randomized controlled trials are needed to conclusively establish efficacy and optimal dosing. Thus, while there is moderate scientific backing for anthocyanins in supporting cardiovascular health, the strength of evidence for treating existing "heart weakness" specifically is limited.

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