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Only a small part of the dietary anthocyanins are absorbed. Thus large amounts of the ingested compounds are likely to enter the colon. In vitro and in vivo studies have shown that colonic bacteria transform various flavonoids to smaller phenolic acids. However, there is very little information on bacterial transformations of anthocyanins.

was to explore if anthocyanin glycosides were deglycosylated,whether the resulting aglycones were degraded further to smaller phenolic compounds by colonic bacteria, and to characterise metabolites.

Isolated cyanidin–3–glucoside and –rutinoside were fermented in vitro using human faecal microbiota as an inoculum. Metabolites were analysed and characterised by HPLC–DAS and LC–MS. They were identified by comparing their characteristics …