Protective Effects of Anthocyanins in Obesity-Associated Inflammation and Changes in Gut Microbiome

Shasika Jayarathne, April J. Stull, Oak Hee Park, Jung Han Kim, Leslie Thompson, Naima Moustaid-Moussa, Masoud Zabet Moghaddam, Iurii Koboziev

Research output: Contribution to journalReview articlepeer-review

40 Scopus citations


Obesity is a complex disease and a major public health epidemic. Chronic, low-grade inflammation is a common underlying feature of obesity and associated metabolic diseases; adipose tissue is a major contributor to this systemic inflammation. Evidence shows that obesity-associated inflammation may originate from gut dysfunction, including changes in intestinal bacteria or microbiome profiles. Increasingly, food and plant bioactive compounds with antioxidant and anti-inflammatory properties are proposed to ameliorate obesity-associated inflammation. Among these, the health-promoting effects of anthocyanin-rich foods are of interest here. Specifically, this review summarizes the reported benefits of anthocyanins in obesity-associated inflammation and underlying molecular mechanisms, including the role of gut microbiome and cell signaling pathways regulated by anthocyanins both in vivo and in vitro.

Original languageEnglish
Article number1900149
Pages (from-to)e1900149
JournalMolecular Nutrition and Food Research
Issue number20
StatePublished - Oct 1 2019


  • adipose tissue
  • anthocyanins
  • inflammation
  • microbiota
  • obesity


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