Anthocyanidins are a type of flavonoids responsible for the red, blue, or purple colors in berries and other foods. While the effect of consumption of other anthocyanidin and flavonoid-rich foods was not assessed as part of this study, it is likely that they will have similar brain protective effects. Other sources of anthocyanidins and flavonoids include: blueberries, cherries, cranberries, grapes, raspberries, and strawberries and to a lesser extent in almonds, apples, cocoa, and peanuts.
Other research shows that they decrease free radical activity in and between brain cells. They also inhibit the production of histamine, making them a natural anti-histamine without the drowsy side effects of many pharmaceuticals. Numerous studies show that anthocyanidins have anticancer and antitumor activity, and one study concluded that anthocyanidins may demonstrate chemotherapeutic activity against breast cancer.
When it comes to heart disease, anthocyanidins help reduce high blood pressure and improve the body’s ability to metabolize fat. In tests on rabbits, anthocyanidins demonstrated significant reduction in the development of atherosclerosis. They also appeared to protect against heart attacks linked to certain asthma drugs. They even have stronger antioxidant properties than either vitamins C or E.
Adapted from The Phytozyme Cure. Subscribe to my free e-newsletter World’s Healthiest News to receive monthly health news, tips, recipes and more. Follow me on Twitter @mschoffrocook and Facebook. Copyright Michelle Schoffro Cook, PhD.