The effect of anthocyanins through diet and supplementation on cognitive function in older adults: A multi-centre randomised controlled clinical trial

Abstract

Anthocyanins, a flavonoid subclass present in certain blue, purple and red fruits and vegetables, have potential neuroprotective properties due to their anti-inflammatory, antioxidant, and signalling effects. Clinical and epidemiological studies of anthocyanins provide promising evidence for attenuation of memory loss and improved cognitive function. We investigated the effects of anthocyanins, provided through diet or supplementation, on cognitive function and related parameters. A multi-centre, 24-week randomised, parallel 3-arm clinical trial was conducted in participants aged 60-85y with self-reported memory complains and scoring ≤13 on the Memory Index Score within the Telephone Montreal Cognitive Assessment (T-MoCA).Participants were randomised to high anthocyanin diet, freeze-dried product derived from blackcurrants (250mg anthocyanins/day), or control (placebo). The primary outcome was auditory episodic memory functioning. Secondary outcomes were additional cognitive functions, subjective memory complaints and self-reported depression symptoms, blood pressure, inflammatory biomarkers, lipid profile, vascular and microvascular endothelial function tests. Mixed linear modelling evaluated changes over time. Of 110 participants enrolled (mean age 69.2 y SD 6.7; 36 males, 74 females), 94 completed the study. There was no treatment*time effect on any primary or secondary outcomes. We postulate that the potential anti-inflammatory, antioxidant, and signalling effects of anthocyanins were insufficient to significantly modulate any outcomes due to participants' overall good health and lack of relevant cognitive decline. We recommend future interventional studies focus on subjects with diagnosed cognitive impairment, such as MCI and dementia, and those with more severe comorbidities, particularly chronic inflammatory conditions.