The antioxidant activity of anthocyanins in food is well known. Numerous antioxidant assays have been proposed to measure the capacity of anthocyanins to prevent the oxidation process that naturally occurs. Different solvents, temperatures, and pH levels are applied in each assay, and these factors should be taken into account in order to obtain useful and reproducible results. The concentration and the structure of these compounds are directly related to their antioxidant capacity and their environment. However, the effectiveness of the anthocyanin ingestion against diseases is also influenced by its bioavailability. Novel methodologies that simulate the digestion process have been developed in order to facilitate the current knowledge of anthocyanins bioavailability. Studies highlight the potential synergy effect between parent compounds and their derivatives (metabolites, conjugated products, and microbe-generated metabolites). The aim of this review is to provide an overview of advantages and disadvantages of the most common methods to determine the antioxidant activity of anthocyanins, chemical structure, and concentration of these compounds in different edible fruits, vegetables, and plants; their bioavailability after intake; as well as the main therapeutic effect described in the scientific literature.

中文翻译：

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花青素的最新技术：抗氧化活性、来源、生物利用度和对人类健康的治疗作用。

食物中花青素的抗氧化活性是众所周知的。已经提出了许多抗氧化剂测定法来测量花青素防止自然发生的氧化过程的能力。每次测定中采用不同的溶剂、温度和 pH 水平，应考虑这些因素以获得有用且可重复的结果。这些化合物的浓度和结构与其抗氧化能力和环境直接相关。然而，摄入花青素对抗疾病的有效性也受到其生物利用度的影响。为了促进当前对花青素生物利用度的了解，已经开发了模拟消化过程的新方法。研究强调了母体化合物及其衍生物（代谢物、缀合产物和微生物产生的代谢物）之间的潜在协同效应。本综述的目的是概述确定花青素抗氧化活性、化学结构以及这些化合物在不同食用水果、蔬菜和植物中的浓度的最常用方法的优缺点；摄入后的生物利用度；以及科学文献中描述的主要治疗效果。