Anthocyanins and anthocyanin-rich food as antioxidants in bone pathology

Abstract As the population ages, bone health is becoming a rising concern. Oxidative stress and inflammation have been implicated in the pathology of bone disease. Anthocyanins are bioactive plant compounds found in blue, red, and purple produce that have known antioxidant properties and have been investigated for their role in promoting bone health. In this chapter, recent cell, animal, and human studies assessing the effect of anthocyanins and anthocyanin-rich foods on bone health are reviewed. Animal and cell studies suggest that anthocyanins and anthocyanin-rich foods can inhibit osteoclast activity and differentiation as well as promote osteoblast function, likely related to the antioxidant and antiinflammatory properties of anthocyanins. Findings from the scant amount of human studies are less consistent, highlighting the need for additional intervention and epidemiologic studies.