Anthocyanin consumption is correlated with reduced cancer risk Original paper

Anthocyanins are a subclass of flavonoids, which are a type of polyphenols and are often found in fruits, vegetables, tea, and wine. Anthocyanins have strong antioxidant, anti-inflammatory, antiproliferative, and proapoptotic properties. Researchers investigated whether anthocyanins could reduce colorectal cancer risk.

This meta-analysis included seven observational studies that investigated anthocyanin consumption and the development of colon cancer.

There was a strong inverse association between anthocyanin consumption and colon cancer risk, suggesting that anthocyanins may have a protective effect. However, randomized controlled trials are needed to confirm this effect.