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REVIEW article
Front. Plant Sci.
Sec. Crop and Product Physiology
Volume 16 - 2025 |
doi: 10.3389/fpls.2025.1544099
This article is part of the Research Topic Crop Multifunctional Development Based on Utilization of Bioactive Substances or Special Nutrients View all 3 articles
The compositions, characteristics, health benefits and applications of anthocyanins in Brassica crops
Provisionally accepted- 1 Zhengzhou University, Zhengzhou, China
- 2 Ankang University, Ankang, Shaanxi, China
Brassica crops, well known for their nutritional and medicinal value, encompass a diverse range of species and varieties, many of which are rich in anthocyanins. These flavonoid pigments not only contribute to the vibrant colors of Brassica plants but also possess significant antioxidant, antiinflammatory, and neuroprotective properties. This review provides an in-depth analysis of the distribution, composition, and health benefits of anthocyanins in Brassica crops, highlighting their potential applications in the food industry and medicine. We discuss the accumulation patterns of anthocyanins in various Brassica tissues, the influence of genetic and environmental factors on their concentration, and the impact of acylation on their stability and biological activities. This review also explores the antioxidant capacity and cardioprotective effects of Brassica anthocyanins, as well as their roles in protecting against hepatic and renal injury and promoting neuroprotection. Furthermore, we examine the use of anthocyanins as natural food colorants and their integration into intelligent packaging for the real-time monitoring of food freshness. Our findings underscore the multifaceted benefits of Brassica anthocyanins, positioning them as key components in the development of functional foods and sustainable food systems.
Keywords: Brassica crops, Anthocyanin, Acylation, Natural colorants, health benefit
Received: 12 Dec 2024; Accepted: 20 Jan 2025.
Copyright: © 2025 Li, Wang, Ta and Huang. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence:
Xinjie Li, Zhengzhou University, Zhengzhou, China
Fan Wang, Zhengzhou University, Zhengzhou, China
Na Ta, Ankang University, Ankang, 725029, Shaanxi, China
Jinyong Huang, Zhengzhou University, Zhengzhou, China
Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.