Anthocyanins: Biosynthesis, Distribution, Ecological Role, and Use of Biostimulants to Increase Their Content in Plant Foods—A Review

Giuseppe Mannino, Carla Gentile, Andrea Ertani, Graziella Serio and Cinzia Margherita Bertea
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Giuseppe Mannino: Department of Life Sciences and Systems Biology, Plant Physiology Unit, University of Turin, Via Quarello 15/A, 10135 Turin, Italy
Carla Gentile: Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, Viale delle Scienze, 90128 Palermo, Italy
Andrea Ertani: Department of Agricultural, Forest, and Food Sciences, University of Turin (DISAFA), Largo Paolo Braccini 2, 10095 Grugliasco, Italy
Graziella Serio: Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, Viale delle Scienze, 90128 Palermo, Italy
Cinzia Margherita Bertea: Department of Life Sciences and Systems Biology, Plant Physiology Unit, University of Turin, Via Quarello 15/A, 10135 Turin, Italy

Agriculture, 2021, vol. 11, issue 3, 1-24

Abstract: In the past century, plant biostimulants have been increasingly used in agriculture as innovative and sustainable practice. Plant biostimulants have been mainly investigated as potential agents able to mitigate abiotic stress. However, few information is available about their ability to influence fruit quality or change fruit phytochemical composition. In particular, very little is known about their effects on anthocyanin synthesis and accumulation. Due to the increasing demand of consumers for healthier foods with high nutraceutical values, this review tries to fill the gap between anthocyanin content and biostimulant application. Here, we elucidate the chemical structure, biosynthetic pathway, plant distribution, and physiological role of anthocyanins in plants. Moreover, we discuss the potential implications for human health derived from the consumption of foods rich in these molecules. Finally, we report on literature data concerning the changes in anthocyanin content and profile after the application of biostimulant products on the most common anthocyanin-containing foods.

Keywords: anthocyanidins; sustainable agriculture; fruit quality; nutraceuticals; antioxidant activity; phytochemicals; meta-analysis; bibliometric analysis (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2021
References: View references in EconPapers View complete reference list from CitEc
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