Functional properties of anthocyanidin peonidin and its conjugates – a narrative review

Abstract

Purpose Peonidin, an O-methylated anthocyanidin, and its conjugates are found in diverse foods and beverages and exhibit diverse functional properties supported by scientific findings. However, although the extensive literature on this subject, there is a lack of compiled information, so the objective of this work was to afford a comprehensive and critical discussion on the functional properties of peonidin and its conjugates. Design/methodology/approach The search was conducted through Scopus, Science Direct and Google Scholar databases, to use the word “peonidin” as the central term of the search, including all documents related to its functional properties, as well as its conjugates. Findings The results showed that their antitumoral effects of peonidin and its conjugates involve apoptosis induction, cell-cycle arrest, reduced invasion and modulation of oncogenic signaling. Strong antioxidant effects are observed, particularly in peonidin-3-caffeoyl-p-hydroxybenzoylsophoroside-5-glucoside. Anti-inflammatory actions include inhibition of COX-2, ERK phosphorylation, NF-κB signaling and inflammatory cytokines. Additional benefits include osteogenic effects mediated by osteoblast regulation and mitochondrial stimulation, along with cardio-, hepato- and neuroprotection linked to antioxidant and gene-modulatory properties. In silico analyses further suggest hypoglycemic, tyrosinase-inhibitory and antimicrobial potential. However, despite promising results, further in vivo studies and clinical trials, besides optimal formulation development, are needed to confirm the therapeutic relevance of peonidin and its conjugates. Originality/value In general, the review provides a nutraceutical focus on peonidin and its conjugates, highlighting their potential and diverse uses, as well as the next steps to be studied.