The effect of anthocyanins and anthocyanin-rich foods on cognitive function: a meta-analysis of randomized controlled trials

Micek, Agnieszka and Godos, Justyna and Giampieri, Francesca and Battino, Maurizio and Quiles, José L. and Del Rio, Daniele and Mena, Pedro and Caruso, Giuseppe and Frias-Toral, Evelyn and Azpíroz, Irma Domínguez and Xiao, Jianbo and Veronese, Nicola and Siervo, Mario and Vauzour, David and Ungvari, Zoltan and Galvano, Fabio and Grosso, Giuseppe UNSPECIFIED, UNSPECIFIED, francesca.giampieri@uneatlantico.es, maurizio.battino@uneatlantico.es, UNSPECIFIED, UNSPECIFIED, UNSPECIFIED, UNSPECIFIED, UNSPECIFIED, UNSPECIFIED, UNSPECIFIED, UNSPECIFIED, UNSPECIFIED, UNSPECIFIED, UNSPECIFIED, UNSPECIFIED, UNSPECIFIED (2025) The effect of anthocyanins and anthocyanin-rich foods on cognitive function: a meta-analysis of randomized controlled trials. GeroScience. ISSN 2509-2723

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Abstract

The rising prevalence of cognitive disorders highlights the urgent need for effective prevention strategies and therapeutic interventions. While adherence to a balanced diet has been associated with a reduced risk of cognitive decline, emerging evidence underscores the potential role of plant-derived bioactive compounds, such as (poly)phenols, with anthocyanins receiving increasing attention. This meta-analysis aimed to evaluate the effect of anthocyanin-rich interventions on cognitive performance. A systematic search of randomized controlled trials (RCTs) assessing the effects of anthocyanin supplementation and cognitive outcomes identified 59 eligible studies. Overall, anthocyanin intervention significantly improved global cognition (standardized mean difference (SMD) = 0.46, 95% CI = 0.30 to 0.63, I2 = 0.0%) compared with controls. Domain-specific analyses further revealed significant benefits for visuospatial processing/reasoning and attention (SMD = 0.37, 95% CI = 0.18 to 0.55, I2 = 76.3%), processing and psychomotor speed (SMD = 0.19, 95% CI = 0.05 to 0.34, I2 = 64.0%), verbal speed and fluency (SMD = 0.21, 95% CI = 0.03 to 0.39, I2 = 30.5%), episodic memory (SMD = 0.30, 95% CI = 0.10 to 0.50, I2 = 75.9%), and working memory (SMD = 0.24, 95% CI = 0.12 to 0.36, I2 = 46.5%). Collectively, these findings suggest that anthocyanin supplementation may improve multiple cognitive domains. Although these results are promising, further well-designed RCTs are needed to validate these outcomes and consolidate the current evidence base.

Item Type:	Article
Uncontrolled Keywords:	Anthocyanins Flavonoids Polyphenols Cognition Memory Brain
Subjects:	Subjects > Nutrition
Divisions:	Europe University of Atlantic > Research > Scientific Production
Depositing User:	Sr Bibliotecario
Date Deposited:	12 Dec 2025 10:02
Last Modified:	12 Dec 2025 10:02
URI:	http://repositorio.funiber.org/id/eprint/17891

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