• Jaqueline Vieira Piovezana Gomes, Thaís Caroline Buttow Rigolon, Mariane Sampaio da Silveira Souza, Jacqueline Isaura Alvarez-Leite, Ceres Mattos Della Lucia, Martino Hércia Stampini Duarte HSD Department of Nutrition and Health, Federal University of Viçosa, Viçosa, Brazil., and Carla de Oliveira Barbosa Rosa.
• Department of Nutrition and Health, Federal University of Viçosa, Viçosa, Brazil.
• Nutrition. 2019 Oct 1; 66: 192-202.

AbstractStudies have shown that anthocyanins attenuate obesity. In this review, we confirm these effects and explain the possible mechanisms underlying them. A systematic search was conducted in electronic databases using obesity as the main term along with anthocyanins and the main anthocyanidins, including articles in Portuguese, English, and Spanish without any restriction as to year. The review was carried out by peers following PRISMA recommendations: 1980 studies were identified, and 19 articles were analyzed. The studies varied in relation to time, pathways, cells used, and anthocyanin types. The positive effects were observed in 5' adenosine monophosphate-activated protein kinase pathways and mitochondrial biogenesis and in a reduction in inflammation and oxidative stress. Anthocyanins can improve the metabolic control involved in obesity by reducing lipogenesis, oxidative stress, and inflammation. This can boost the speed of lipolysis and thermogenesis, regulate satiety, and reduce body fat accumulation. In addition, anthocyanins have shown promising effects on controlling obesity compared with the standard of care.Copyright © 2019 Elsevier Inc. All rights reserved.

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