Synopsis

Source of validity: Scientific
Rating (out of 5): 3

Anthocyanins, a class of flavonoid pigments found in many fruits and vegetables such as berries, red cabbage, and purple corn, have been investigated for their potential role in supporting or treating ulcers, particularly gastric and peptic ulcers. There is a growing body of scientific evidence, largely from preclinical (animal and in vitro) studies, that suggests anthocyanins may confer gastroprotective effects. The primary mechanisms identified include their antioxidant properties, which help reduce oxidative stress and inflammation in gastric tissues, and their ability to enhance mucosal defense by stimulating the secretion of protective mucus and reducing gastric acid secretion. Some studies have also shown that anthocyanins can inhibit the growth of Helicobacter pylori, a bacterium implicated in the development of peptic ulcers.

A 2016 review in the journal Food & Function outlined how extracts rich in anthocyanins from plants like black rice and purple sweet potato reduced ulcer formation in animal models, attributed to decreased lipid peroxidation and improved antioxidant enzyme activities. Clinical data in humans, however, remain limited, and most evidence is extrapolated from animal studies or small pilot trials. While anthocyanins are not a primary or conventional therapy for ulcers, their supportive effects are being increasingly recognized within the context of integrative approaches and as functional foods rather than pharmaceuticals.

In summary, the use of anthocyanins for ulcers is scientifically grounded but primarily based on preclinical data, warranting a moderate evidence rating. More robust human clinical trials are needed to fully validate their efficacy and safety in ulcer management.

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Douglas Laboratories Ultra Preventive 50+ -EZ Swallow