Evidence supporting the use of: Anthocyanin
For the health condition: Strokes

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Synopsis

Source of validity: Scientific
Rating (out of 5): 2

Anthocyanins are naturally occurring flavonoid compounds found in berries, red cabbage, and other colorful fruits and vegetables. Their potential to support or treat stroke is primarily based on scientific evidence from preclinical studies and limited human epidemiological data, rather than traditional use. Animal studies have shown that anthocyanins possess antioxidant, anti-inflammatory, and neuroprotective properties that may help reduce brain damage after ischemic stroke. These effects are thought to result from their ability to scavenge free radicals, inhibit inflammatory signaling pathways, and protect neuronal cells from apoptosis.

In population studies, higher dietary intake of anthocyanin-rich foods has been associated with a lower risk of cardiovascular events, including stroke. For example, cohort studies have found that individuals who consume more anthocyanin-rich fruits, such as blueberries and strawberries, tend to have a modestly reduced risk of stroke compared to those with lower intake. However, these studies are observational and do not prove causation.

There is a lack of robust clinical trials directly evaluating anthocyanin supplementation as a treatment for acute stroke in humans. Most of the evidence comes from laboratory and animal studies or dietary association data in humans. Thus, while the use of anthocyanins is scientifically motivated and plausible, the direct evidence for their efficacy in stroke prevention or treatment in humans remains limited, justifying a modest evidence score.

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