Synopsis

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

Anthocyanins, a class of flavonoid compounds responsible for the red, purple, and blue colors in many fruits and vegetables (such as berries, red cabbage, and purple sweet potatoes), have been investigated for their potential effects on lipid metabolism, including triglyceride levels. Several randomized controlled trials and meta-analyses have examined the impact of anthocyanin supplementation or anthocyanin-rich foods on blood lipid profiles. Some studies suggest that anthocyanins may help lower triglyceride levels, possibly through mechanisms involving improved insulin sensitivity, reduced inflammation, and modulation of lipid metabolism pathways in the liver.

A 2016 meta-analysis (Peng et al., 2016, Nutrients) found that anthocyanin supplementation significantly reduced triglyceride levels in adults, especially among those with dyslipidemia or metabolic syndrome. Similar findings have been reported in other reviews, although the magnitude of the effect is generally modest and results are not always consistent across all populations and study designs. The proposed mechanisms include the upregulation of genes involved in lipid breakdown and the inhibition of enzymes responsible for triglyceride synthesis.

Overall, while there is some scientific evidence supporting the use of anthocyanins to help manage high triglyceride levels, the evidence is not unequivocal and more large-scale, high-quality clinical trials are needed. Nevertheless, the current data justify a moderate level of support for this use, especially as part of a diet rich in anthocyanin-containing foods.

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