Potencial antioxidante de antocianinas em fontes alimentares: revisão sistemática Potential antioxidant anthocyanins in food sources: systematic review Antocianinas antioxidantes potenciales en los alimentos: revisión sistemática

This study aims to review the literature on possible beneficial effects on human health in relation to the antioxidant potential of anthocyanins in food sources. This is a systematic review of the literature search for articles on secondary sources in databases SciELO, Lilacs, BIREME, the Virtual Health Library (VHL) virtual library. The keywords used to search for articles were: Flavonoids, Anthocyanins, Nutrition and Health From the results it was noted that studies show that the extract of fruits rich in anthocyanins reduced LDL-c and was positive in. increase in HDL-c. The antioxidant potential of this substance prevents the onset of atherosclerosis and cardiovascular diseases. In relation to cancer some authors have pointed to as a protective antioxidant action of DNA thereby preventing carcinogenesis. We conclude that the benefits of anthocyanins on human health are related to its antioxidant effect, making it important in the prevention of chronic diseases. Descriptors: Flavonoids. Anthocyanins. Nutrition and Health.