Diets enriched in plant-based foods are associated with the maintenance of a good well-being and with the prevention of many non-communicable diseases. The health effects of fruits and vegetables consumption are mainly due to the presence of micronutrients, including vitamins and minerals, and polyphenols, plant secondary metabolites. One of the most important classes of phenolic compounds are anthocyanins, that confer the typical purple-red color to many foods, such as berries, peaches, plums, red onions, purple corn, eggplants, as well as purple carrots, sweet potatoes and red cabbages, among others. This commentary aims to briefly highlight the progress made by science in the last years, focusing on some unexpected aspects related with anthocyanins, such as their bioavailability, their health effects and their relationship with gut microbiota.

中文翻译：

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花青素：到目前为止我们知道什么？

富含植物性食物的饮食与维持良好的健康和预防许多非传染性疾病有关。食用水果和蔬菜对健康的影响主要是由于微量营养素的存在，包括维生素和矿物质，以及植物次级代谢产物多酚。最重要的一类酚类化合物是花青素，它赋予许多食物典型的紫红色，例如浆果、桃子、李子、红洋葱、紫玉米、茄子，以及紫胡萝卜、红薯和红薯卷心菜等。这篇评论旨在简要强调过去几年科学取得的进展，重点关注与花青素相关的一些意想不到的方面，例如它们的生物利用度、它们对健康的影响以及它们与肠道微生物群的关系。