@article{uninimx26849,
           title = {Anthocyanin metabolites from gut microbiota and cognitive health},
          volume = {15},
           pages = {239--248},
          author = {Justyna Godos and Agnieszka Micek and Giuseppe Caruso and Giuseppe Carota and Andrea Di Mauro and Fabrizio Furnari and Jason Di Giorgio and Martina D?Agostino and Alice Leonardi and Rosa MG Balzano and Christian Di Venuta and Francesca Giampieri and Josep Alemany Iturriaga and Sebastiano Alfio Torrisi and Gian Marco Leggio and Giuseppe Grosso},
          number = {4},
            year = {2025},
         journal = {Journal of Berry Research},
           month = {Agosto},
        abstract = {The intake of anthocyanins has been shown to have significant effects on the gut microbiota, influencing its composition, diversity, and functionality. These effects include promoting the growth of beneficial bacterial families, such as Bifidobacterium and Lactobacillus, and ameliorating microbiota diversity. The specific enzymes produced by these bacteria, such as {\ensuremath{\beta}}-glucosidases, hydrolases, and decarboxylases, are crucial for breaking down complex anthocyanin structures and converting them into bioactive molecules, able to cross the blood-brain barrier, potentially affecting brain health. As more research is needed into the specific roles of different microbial species on metabolites production, it becomes increasingly clear that the gut microbiota may play an important role in unlocking the potential health benefits of anthocyanins also in relation to brain health.},
             url = {http://repositorio.unini.edu.mx/id/eprint/26849/}
}