Synopsis

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

Anthocyanidins, a type of flavonoid pigment found in many fruits and vegetables (such as berries, red cabbage, and purple corn), have been studied for their potential anti-inflammatory and antioxidant properties. While anthocyanins (the glycosylated forms of anthocyanidins) have been the focus of most research, some studies do address anthocyanidins themselves or use the terms interchangeably. Preclinical studies using animal models of Inflammatory Bowel Diseases (IBD), such as ulcerative colitis and Crohn’s disease, have demonstrated that anthocyanin-rich extracts can reduce markers of inflammation, oxidative stress, and tissue damage in the colon. Proposed mechanisms include inhibition of pro-inflammatory cytokines (like TNF-α and IL-6) and modulation of gut microbiota.

Human data are limited. A few small pilot clinical trials using anthocyanin-rich preparations (e.g., from bilberry) in patients with ulcerative colitis have shown some improvement in symptoms and inflammation markers, but these studies generally use mixed anthocyanin compounds rather than isolated anthocyanidins. There is currently insufficient evidence from large, well-controlled human trials to conclusively support the use of anthocyanidins for IBD treatment. Thus, while there is a scientific rationale and preliminary preclinical and early clinical support, the evidence base remains modest, justifying a rating of 2 out of 5.

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