Anthocyanins

Plant pigments from the flavonoid family, responsible for the red, blue and purple colours of fruits (blueberries, cherries, blackberries). They act on inflammation-related enzymes. A 2023 study (PNAS, Brickman et al., PMID 37252983) showed that flavanols and anthocyanins improve hippocampal memory in ageing adults. Their bioavailability is increased by regular consumption allowing adaptation of the gut microbiome which produces the active metabolites.