Blackberry and Blueberry Anthocyanin Supplementation Counteract High-Fat-Diet-Induced Obesity by Alleviating Oxidative Stress and Inflammation and Accelerating Energy Expenditure

Berries containing anthocyanins with enhanced methylation profiles are more effective at ameliorating high fat diet-induced metabolic damage

(2018) Emily Skates et al.   FOOD AND CHEMICAL TOXICOLOGY

Obesity as a Disease

(2018) Jagriti Upadhyay et al.   MEDICAL CLINICS OF NORTH AMERICA

Obesity Pharmacotherapy

(2018) Katherine H. Saunders et al.   MEDICAL CLINICS OF NORTH AMERICA

Kefir Peptides Prevent Hyperlipidemia and Obesity in High-Fat-Diet-Induced Obese Rats via Lipid Metabolism Modulation

(2018) Yu-Tang Tung et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Antioxidant and Anti-Inflammatory Effects of Blueberry Anthocyanins on High Glucose-Induced Human Retinal Capillary Endothelial Cells

(2018) Wuyang Huang et al.   Oxidative Medicine and Cellular Longevity

Recent advances in understanding the anti-obesity activity of anthocyanins and their biosynthesis in microorganisms

(2018) Lianghua Xie et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Cyanidin-3-glucoside attenuates high-fat and high-fructose diet-induced obesity by promoting the thermogenic capacity of brown adipose tissue

(2018) Yilin You et al.   Journal of Functional Foods

Worldwide burden of cancer attributable to diabetes and high body-mass index: a comparative risk assessment

(2018) Jonathan Pearson-Stuttard et al.   Lancet Diabetes & Endocrinology

Red raspberry ( Rubus idaeus L.) intake decreases oxidative stress in obese diabetic (db/db) mice

(2017) Giuliana D. Noratto et al.   FOOD CHEMISTRY

Cyanidin-3-glucoside increases whole body energy metabolism by upregulating brown adipose tissue mitochondrial function

(2017) Yilin You et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Blueberry as a source of bioactive compounds for the treatment of obesity, type 2 diabetes and chronic inflammation

(2017) Min Shi et al.   Journal of Functional Foods

Anthocyanin-rich mulberry fruit improves insulin resistance and protects hepatocytes against oxidative stress during hyperglycemia by regulating AMPK/ACC/mTOR pathway

(2017) Fujie Yan et al.   Journal of Functional Foods

Human anthocyanin bioavailability: effect of intake duration and dosing

(2017) Wilhelmina Kalt et al.   Food & Function

Blueberry supplementation attenuates oxidative stress within monocytes and modulates immune cell levels in adults with metabolic syndrome: a randomized, double-blind, placebo-controlled trial

(2017) Anand R. Nair et al.   Food & Function

Anthocyanins in black rice, soybean and purple corn increase fecal butyric acid and prevent liver inflammation in high fat diet-induced obese mice

(2017) Tao Wu et al.   Food & Function

Anthocyanins from black wolfberry (Lycium ruthenicum Murr.) prevent inflammation and increase fecal fatty acid in diet-induced obese rats

(2017) Jinjin Yin et al.   RSC Advances

Obesity, Inflammation, and Cancer

(2016) Tuo Deng et al.   Annual Review of Pathology-Mechanisms of Disease

Anti-obesity effects of artificial planting blueberry (Vaccinium ashei) anthocyanin in high-fat diet-treated mice

(2016) Tao Wu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Red Cabbage Microgreens Lower Circulating Low-Density Lipoprotein (LDL), Liver Cholesterol, and Inflammatory Cytokines in Mice Fed a High-Fat Diet

(2016) Haiqiu Huang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Alcohol-free fermented blueberry–blackberry beverage phenolic extract attenuates diet-induced obesity and blood glucose in C57BL/6J mice

(2016) Michelle H. Johnson et al.   JOURNAL OF NUTRITIONAL BIOCHEMISTRY

Management of obesity

(2016) George A Bray et al.   LANCET

Pharmacokinetics of blackberry anthocyanins consumed with or without ethanol: A randomized and crossover trial

(2016) Cláudia Marques et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Mulberry and cherry anthocyanin consumption prevents oxidative stress and inflammation in diet-induced obese mice

(2016) Tao Wu et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Dietary sweet cherry anthocyanins attenuates diet-induced hepatic steatosis by improving hepatic lipid metabolism in mice

(2016) Haizhao Song et al.   NUTRITION

Effects of purified anthocyanin supplementation on platelet chemokines in hypocholesterolemic individuals: a randomized controlled trial

(2016) Xiandan Zhang et al.   Nutrition & Metabolism

Blueberry, blackberry, and blackcurrant differentially affect plasma lipids and pro-inflammatory markers in diet-induced obesity mice

(2016) Bohkyung Kim et al.   Nutrition Research and Practice

Anthocyanins in cardioprotection: A path through mitochondria

(2016) Julius Liobikas et al.   PHARMACOLOGICAL RESEARCH

Dietary Fiber and Bacterial SCFA Enhance Oral Tolerance and Protect against Food Allergy through Diverse Cellular Pathways

(2016) Jian Tan et al.   Cell Reports

Health benefits of anthocyanins and molecular mechanisms: Update from recent decade

(2015) Daotong Li et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Consumption of polyphenol-rich peach and plum juice prevents risk factors for obesity-related metabolic disorders and cardiovascular disease in Zucker rats

(2015) Giuliana Noratto et al.   JOURNAL OF NUTRITIONAL BIOCHEMISTRY

The pharmacokinetics of anthocyanins and their metabolites in humans

(2014) R M de Ferrars et al.   BRITISH JOURNAL OF PHARMACOLOGY

High Anthocyanin Intake Is Associated With a Reduced Risk of Myocardial Infarction in Young and Middle-Aged Women

(2013) Aedín Cassidy et al.   CIRCULATION

The Case for Anthocyanin Consumption to Promote Human Health: A Review

(2013) Elisa Pojer et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Aqueous Extracts of Purple Sweet Potato Attenuate Weight Gain in High Fat-fed Mice

(2013) B.H. Park et al.   International Journal of Pharmacology

Honeysuckle anthocyanin supplementation prevents diet-induced obesity in C57BL/6 mice

(2013) Tao Wu et al.   Food & Function

Black rice and anthocyanins induce inhibition of cholesterol absorption in vitro

(2013) Shu-Long Yao et al.   Food & Function

Bioactive compounds with effects on inflammation markers in humans

(2012) Flávia Troncon Rosa et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Estimating energy expenditure in mice using an energy balance technique

(2012) Y Ravussin et al.   INTERNATIONAL JOURNAL OF OBESITY

Synergistic inhibition of interleukin-6 production in adipose stem cells by tart cherry anthocyanins and atorvastatin

(2012) Zhou Zhou et al.   PHYTOMEDICINE

Mulberry Water Extracts Possess an Anti-obesity Effect and Ability To Inhibit Hepatic Lipogenesis and Promote Lipolysis

(2011) Chiung-Huei Peng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Purple sweet potato anthocyanins attenuate hepatic lipid accumulation through activating adenosine monophosphate–activated protein kinase in human HepG2 cells and obese mice

(2011) Yong Pil Hwang et al.   NUTRITION RESEARCH

Dietary Black Raspberry Anthocyanins Do Not Alter Development of Obesity in Mice Fed an Obesogenic High-Fat Diet†

(2010) Ronald L. Prior et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Current and Future Drug Targets in Weight Management

(2010) Renger F. Witkamp   PHARMACEUTICAL RESEARCH

Chemical studies of anthocyanins: A review

(2008) Araceli Castañeda-Ovando et al.   FOOD CHEMISTRY