Natural Anthocyanins as Potential Antibacterial Agents: A Systematic Review

Abstract

Anthocyanins are naturally occurring flavonoid pigments widely distributed in red, purple, and blue fruits and vegetables. In addition to their established antioxidant and anti-inflammatory properties, accumulating evidence suggests that anthocyanins possess considerable antibacterial potential. This systematic review aimed to critically evaluate the current scientific evidence regarding the antibacterial efficacy of anthocyanins. A comprehensive literature search was conducted using PubMed, ScienceDirect, ResearchGate, and Google Scholar to identify relevant in vitro studies published between 2020 and 2024. Study selection and data synthesis were performed in accordance with the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines. A total of ten studies fulfilled the predefined inclusion criteria and were included in the final analysis. The findings demonstrated that anthocyanins isolated from various natural sources, including blueberries, sorghum, red cabbage, wild cabbage, red radish peels, and black chokeberry, exhibited significant antibacterial activity against both Gram-positive and Gram-negative bacterial pathogens. The antibacterial mechanisms of anthocyanins were primarily attributed to disruption of bacterial cell membrane integrity, inhibition of biofilm formation, and interference with essential metabolic pathways. Nevertheless, further mechanistic investigations are required to elucidate the molecular basis underlying these antibacterial effects. Overall, the available evidence indicates that anthocyanins are promising natural antibacterial agents and may serve as potential candidates for the development of novel therapeutic strategies to combat the escalating global challenge of antibiotic resistance.