Anti-inflammatory and enzyme inhibitory effects of anthocyanins from colored cereals

Introduction: Antioxidant, Anti-inflammatory and antidiabetic activities of anthocyanins have been well studied. This project was aimed to investigating grains anthocyanin profile and scrutinizing their effects on the expression of inflammatory markers and on the activity of pancreatic and brush border enzymes. Material & Methods: Total anthocyanin content, anthocyanin profile and antioxidant capacity were measured in three corn and two wheat samples. Immunomodulating effects were evaluated by measuring the activation of NFkB in transfected Caco-2 cells. Inhibition against intestinal α-glucosidase and pancreatic α-amylase was also assessed. Results: The highest total anthocyanin content was detected in purple wheat followed by corn varieties (cultivars T and MF respectively). The immune response of Caco-2 cells decreased for all grains extracts. Purple wheat and blue corn (cultivar T) extracts were much active to inhibit α-amylase and α-glucosidase enzymes. Conclusion: Anti-inflammatory and antidiabetic effects of anthocyanins-rich extracts from corn and wheat were highlighted. These cereals can be incorporated into foods such as pasta, or as dairy products or fiber-rich drinks. Their use as functional foods deserves further attention, given their ability to control the carbohydrate metabolism and to modulate inflammation. Also, worth of further studies are their reported effects on cardiovascular risk factors and intestinal microbiota.