This presentation compiled references from the scientific literature to understand the role of anthocyanins in oxidative stress and the digestive system. Chronic inflammation can induce reactive oxygen species, which are a source of oxidative stress; therefore, possible induction of active mucosal lesions. For instance, oxidative stress is a key factor related to the development of gastrointestinal cancer.

Some epidemiological and intervention human trials demonstrated the critical role of anthocyanin-based foods in lowering inflammation, oxidative stress, and improved health of the gastrointestinal system. The objective was to investigate the associations between the phenolic composition of selected maize genotypes and their anti-inflammatory, anti-adipogenic, and anti-diabetic properties. Anthocyanin-rich water extracts (PMW) from purple maize genotypes were evaluated in macrophages and adipocytes.

Cyanidin-3-O-glucoside, pelargonidin-3-O-glucoside, peonidin-3-O-glucoside, and corresponding acylated forms were major anthocyanins in PMW, accompanied by ten identified non-anthocyanin phenolics. Besides anthocyanins, quercetin, luteolin, and rutin were the dominant anti-inflammatory and anti-diabetic components.

Quercetin and phenolic acids, especially vanillic acid and protocatechuic acid, were closely associated with the anti-adipogenic properties of PMW via inhibition of the preadipocyte-adipocyte transition. Maize genotypes exhibited many phenolic compounds, including phenolic acids, anthocyanins, flavonols, flavons, among others. Considerable differences were also observed among genotypes regarding their anti-inflammatory, anti-adipogenic, and anti-diabetic properties.

Overall, our results provide useful information to select or develop colored maize genotypes with added value, supporting the hypothesis of using colored maize pigments as ingredients in functional foods. There is a clear need for long-term, placebo-control, double-blind, cross-over, clinical studies on the efficacy of anthocyanins, their metabolites, and their effect on oxidative stress and the digestive system.