Anthocyanins are a sub-group of flavonoids belonging to the polyphenol class of phytochemicals. Anthocyanins are abundant in berries and a high fruit and vegetable diet can provide significant quantities to the consumer. However, anthocyanins appear to be poorly absorbed from the small intestine and therefore it is unlikely that large amounts of unmetabolised anthocyanins reach the bloodstream or tissues. More likely, the anthocyanins are metabolised in the enterocytes of the small intestine before absorption, and this creates a range of different anthocyanin metabolites that are likely metabolised further in the liver and other tissues. In addition, some of the anthocyanins will pass to the large intestine, where they will be metabolised by gut bacteria and then these metabolites may be absorbed. Therefore while the absorption of anthocyanins is technically low, it is likely that the beneficial health effects they provide actually stem from their metabolites that are produced prior to and following absorption.
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