Powerful Antioxidant and Antiflammatory
Research suggests that anthocyanin can decrease the risk of developing various types of cancer due to its antioxidant and anti-inflammatory effects.
Anthocyanins can act on the antioxidant system, where they scavenge free radicals, thereby reducing damage to the genome of normal cells by oxidative stress and the subsequent malignant transformation by gene mutation, thus preventing the occurrence of tumours. Oxidative stress from free radical abnormalities can lead to DNA injury and mutation of related genes resulting in carcinogenesis and finally causing cancer (1). It is noteworthy that cyanidin (a major anthocyanin found in Haskap) is 4.4 times more active than vitamin C (2)
Chronic inflammation is often a harbinger of a tumour. The abnormal overexpression and secretion of inflammatory factors are critical to tumourigenesis. It is reported that anthocyanins can control the expression and secretion of inflammatory factors by inhibiting the transcription factor NF‐κB, through multiple pathways to exert their anti‐inflammatory function (1)
(1) Lin, Bo‐Wen, et al. "Effects of anthocyanins on the prevention and treatment of cancer." British Journal of Pharmacology 174.11 (2017): 1226-1243. https://bpspubs.onlinelibrary.wiley.com/doi/full/10.1111/bph.13627#bph13627-bib-0113
(2) Wang, Hong, Guohua Cao, and Ronald L. Prior. "Total antioxidant capacity of fruits." Journal of agricultural and food chemistry 44.3 (1996): 701-705.