Abstract
Background: Diabetes is associated with sub-optimal vascular function. Current evidence suggested purified anthocyanins (ACNs) could improve cardio-metabolic health, but the dose–response effects on arterial stiffness have not been verified. Objectives: To assess the dose-responsiveness of purified ACNs on vascular stiffness and cardiovascular risk among Chinese middle-aged and elderly patients with either prediabetes or early diabetes. Methods: This was a secondary analysis based on a 12-week double-blind, randomized and placebo-controlled trial. Eligible participants were randomly assigned to placebo, 160, 320 and 640 mg/d ACNs groups (n = 46/group). Information on dietary intakes and lifestyle habits and blood samples were collected at baseline and at week 12. Arterial stiffness and vascular function were measured by brachial-ankle pulse wave velocity (baPWV), ankle-brachial index (ABI) and four-limb blood pressures. Composite cardiovascular indices were estimated based on lipids and anthropometric data. Results: Total 184 eligible participants were recruited and 19 withdrew during the intervention. Baseline characteristics were generally comparable among groups. No significant effects or dose–response relationships were observed by ACNs supplementation on arterial stiffness and cardiovascular risk factors. Conclusions: The 12-week randomized controlled trial among Chinese middle-aged and elderly adults with dysglycemia showed multiple dosages of anthocyanins had no significant impacts on arterial stiffness and cardiovascular risk.
| Original language | English |
|---|---|
| Article number | 112 |
| Number of pages | 19 |
| Journal | Nutrients |
| Volume | 18 |
| Issue number | 1 |
| DOIs | |
| Publication status | Published - Jan 2026 |
| Externally published | Yes |
UN SDGs
This output contributes to the following UN Sustainable Development Goals (SDGs)
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SDG 3 Good Health and Well-being
Keywords
- ankle-brachial index
- anthocyanins
- cardiovascular risk
- dose–response effect
- pulse wave velocity
- randomized controlled trial
ASJC Scopus subject areas
- Food Science
- Nutrition and Dietetics
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