Chemical and biological study of flavonoid-related plant pigment: current findings and beyond

Flavonoids are polyphenolic plant constituents. Anthocyanins are flavonoid pigments found in higher plants that show a wide variety of colors ranging from red through purple to blue. The blue color of the flowers is mostly attributed to anthocyanins. However, only a few types of anthocyanidin, chromophore of anthocyanin, exist in nature, and the extracted pigments are unstable with the color fading away. Therefore, the wide range and stable nature of colors in flowers have remained a mystery for more than a century. The mechanism underlying anthocyanin-induced flower coloration was studied using an interdisciplinary method involving chemistry and biology. Furthermore, the chemical studies on flavonoid pigments in various edible plants, synthetic and biosynthetic studies on anthocyanins were conducted. The results of these studies have been outlined in this review.

Advances in embedding techniques of anthocyanins: Improving stability, bioactivity and bioavailability

The health benefits of anthocyanins have attracted extensive research interest. However, anthocyanins are sensitive to certain environmental and gastrointestinal conditions and have low oral bioavailability. It has been reported that delivery systems made in different ways could improve the stability, bioavailability and bioactivity of anthocyanins. This present review summarizes the factors affecting the stability of anthocyanins and the reasons for poor bioavailability, and various technologies for encapsulation of anthocyanins including microcapsules, nanoemulsions, microemulsions, Pickering emulsions, nanoliposomes, nanoparticles, hydrogels and co-assembly with amphiphilic peptides were discussed. In particular, the effects of these encapsulation technologies on the stability, bioavailability and bioactivities of anthocyanins in vitro and in vivo experiments are reviewed in detail, which provided scientific insights for anthocyanins encapsulation methods. However, the application of anthocyanins in food industry as well as the biological fate and functional pathways in vivo still need to be further explored.

RsGSTF12 Contributes to Anthocyanin Sequestration in Radish (Raphanus sativus L.)

Anthocyanins are water-soluble plant pigments mainly stored in the plant vacuoles. Glutathione S-transferases (GSTs) are a multifunctional enzyme family, which can regulate substance metabolism and biological and abiotic stresses in plants. However, few reports were focused on the involvement of GSTs in anthocyanin sequestration in red skin radish. Here, we identified a glutathione S-transferase gene RsGSTF12 that played roles in anthocyanin sequestration in radish. The bioinformatics analysis revealed that RsGSTF12 belonged to the phi (F) class of glutathione S-transferases and showed a high homology with AtGSTF12, followed by AtGSTF11. The subcellular localization assay showed that RsGSTF12 was located in the endoplasmic reticulum and tonoplast. Temporal and spatial gene expression-specific analyses uncovered a strong correlation of RsGSTF12 with anthocyanin accumulation in radish sprouts. The anthocyanin solubility assay found RsGSTF12 was capable of improving cyanidin water solubility in vitro. Transiently expressing RsGSTF12 in radish cotyledons was able to increase their anthocyanin sequestrations. Furthermore, the functional complementation and overexpression of the Arabidopsis thaliana tt19 mutant and wild type demonstrated that RsGSTF12 might play an indispensable role in anthocyanin accumulation in radish. Taken together, we provide compelling evidence that RsGSTF12 functions critically in how anthocyanins are sequestrated in radish, which may enrich our understanding of the mechanism of anthocyanin sequestration.

In vitro anticancer properties of anthocyanins: A systematic review

Anthocyanins have been associated with beneficial effects on human health. Cancer has been one of the main public health issues due to its aggressiveness and high mortality rate. This systematic review aimed to address recent research (from January 2000 to September 2021) on the anticancer activity of anthocyanins assessed by in vitro assays. The selected studies revealed that anthocyanins have anticancer potential by inhibiting cancer cell viability and proliferation, controlling cell cycle, and promoting apoptosis.

Biotechnological Applications and Health-Promoting Properties of Flavonols: An Updated View

Flavonols are a subclass of natural flavonoids characterized by a remarkable number of biotechnological applications and health-promoting properties. They attract researchers’ attention due to many epidemiological studies supporting their usage. They are phytochemicals commonly present in our diet, being ubiquitous in the plant kingdom and, in particular, relatively very abundant in fruits and vegetables. All these aspects make flavonols candidates of choice for the valorization of products, based on the presence of a remarkable number of different chemical structures, each one characterized by specific chemical features capable of influencing biological targets inside the living organisms in very different manners. In this review, we analyzed the biochemical and physiological characteristics of flavonols focalizing our attention on the most promising compounds to shed some light on their increasing utilization in biotechnological applications in processing industries, as well as their suitable employment to improve the overall wellness of the humankind.

Evaluation Study on Extraction of Anthocyanins from Red Cabbage Using High Pressure CO2 + H2O: A Fuzzy Logic Model and Metabolomic Analysis

In this work, a fuzzy logic model was developed to elucidate the extraction performance of high-pressure CO2 + H2O compared with traditional H2O extraction and aqueous ethanol extraction. The high-pressure CO2 + H2O group acquired the highest comprehensive score considering yield, quality and stability. Both targeted and untargeted metabolomics results proved that the polarity of water was slightly modified; in particular, with the evidence from the untargeted metabolomics data, a higher proportion of water-insoluble compounds (2-methylindole, 3-formylindole, guanine, tyrosine and tryptophan) obtained by high-pressure CO2 + H2O extraction compared with traditional H2O extraction has been reported for the first time. Finally, the “3I” extraction mechanism of high-pressure CO2 + H2O is proposed, which offers an improvement in the solid–liquid mass transfer efficiency of phytochemicals, improving the polarity of solution and the isolation of O2.

Effects of α-Casein on the Absorption of Blueberry Anthocyanins and Metabolites in Rat Plasma Based on Pharmacokinetic Analysis

Blueberry anthocyanins are well known for their beneficial biological activities. However, the poor bioavailability of anthocyanins limits their functional capacity in vivo. Our current study aimed to detect the effects of α-casein on the absorption of blueberry anthocyanins and their metabolites in rats. Blueberry anthocyanins with and without α-casein were intragastrically administered to two groups of rats and their blood samples were collected within 24 h. Results illustrated that rapid absorption of anthocyanins was observed in the rat plasma, but their concentration was relatively low. With the complexation of α-casein, the maximum concentration (C_max) of bioavailable anthocyanins and metabolites could increase by 1.5-10.1 times (P < 0.05 or P < 0.01). The promotional effect on the plasma absorption of malvidin-3-O-galactoside and vanillic acid was outstanding with the C_max increasing from 0.032 to 0.323 and from 0.360 to 1.902 μg/mL, respectively (P < 0.01). Besides, the molecular docking models presented that anthocyanins could enter the structural cavity and interact with amino acid residues of α-casein, which was in accordance with the improved bioavailability of anthocyanins. Therefore, α-casein could assist more blueberry anthocyanins and their metabolites to enter blood circulation.

Chemopreventive Effect of Dietary Anthocyanins against Gastrointestinal Cancers: A Review of Recent Advances and Perspectives

Anthocyanins are a group of dietary polyphenols, abundant mainly in fruits and their products. Dietary interventions of anthocyanins are being studied extensively related to the prevention of gastrointestinal (GI) cancer, among many other chronic disorders. This review summarizes the hereditary and non-hereditary characteristics of GI cancers, chemistry, and bioavailability of anthocyanins, and the most recent findings of anthocyanin in GI cancer prevention through modulating cellular signaling pathways. GI cancer-preventive attributes of anthocyanins are primarily due to their antioxidative, anti-inflammatory, and anti-proliferative properties, and their ability to regulate gene expression and metabolic pathways, as well as induce the apoptosis of cancer cells.

Comparison of Phytochemicals, Antioxidant, and In Vitro Anti-Alzheimer Properties of Twenty-Seven Morus spp. Cultivated in Thailand

Alzheimer’s disease (AD) is a progressive neurodegenerative disorder. To fight the disease, natural products, including mulberry, with antioxidant activities and inhibitory activities against key enzymes (acetylcholinesterase (AChE), butyrylcholinesterase (BChE), and beta-secretase 1 (BACE-1)) are of interest. However, even in the same cultivars, mulberry trees grown in different populated locations might possess disparate amounts of phytochemical profiles, leading to dissimilar health properties, which cause problems when comparing different cultivars of mulberry. Therefore, this study aimed to comparatively investigate the phytochemicals, antioxidant activities, and inhibitory activities against AChE, BChE, and BACE-1, of twenty-seven Morus spp. cultivated in the same planting area in Thailand. The results suggested that Morus fruit samples were rich in phenolics, especially cyanidin, kuromanin, and keracyanin. Besides, the aqueous Morus fruit extracts exhibited antioxidant activities, both in single electron transfer (SET) and hydrogen atom transfer (HAT) mechanisms, while strong inhibitory activities against AD key enzymes were observed. Interestingly, among the twenty-seven Morus spp., Morus sp. code SKSM 810191 with high phytochemicals, antioxidant activities and in vitro anti-AD properties is a promising cultivar for further developed as a potential mulberry resource with health benefits against AD.

Authentication of the Bilberry Extracts by an HPLC Fingerprint Method Combining Reference Standard Extracts

A simple and fast high-performance liquid chromatography (HPLC) fingerprint method combining reference standard extract for the identification of bilberry extract was developed and validated. Six batches of bilberry extract collected from different manufactures were used to establish the HPLC fingerprint. Other berry extracts—such as blueberry extracts, mulberry extracts, cranberry extracts, and black rice extracts—were also analyzed for their HPLC chromatograms. The fingerprints of five batches of bilberry extract showed high similarities, while one batch was distinguished from others. Additionally, the content of anthocyanin Cyanidin-3-O-glucoside (Cy-3-glc) in each berry extract was analyzed and compared. The results indicate that this HPLC fingerprint method, combining reference standard extracts, could be used for the authentication and quality control of bilberry extracts.

State of the Art of Anthocyanins: Antioxidant Activity, Sources, Bioavailability, and Therapeutic Effect in Human Health

The antioxidant activity of anthocyanins in food is well known. Numerous antioxidant assays have been proposed to measure the capacity of anthocyanins to prevent the oxidation process that naturally occurs. Different solvents, temperatures, and pH levels are applied in each assay, and these factors should be taken into account in order to obtain useful and reproducible results. The concentration and the structure of these compounds are directly related to their antioxidant capacity and their environment. However, the effectiveness of the anthocyanin ingestion against diseases is also influenced by its bioavailability. Novel methodologies that simulate the digestion process have been developed in order to facilitate the current knowledge of anthocyanins bioavailability. Studies highlight the potential synergy effect between parent compounds and their derivatives (metabolites, conjugated products, and microbe-generated metabolites). The aim of this review is to provide an overview of advantages and disadvantages of the most common methods to determine the antioxidant activity of anthocyanins, chemical structure, and concentration of these compounds in different edible fruits, vegetables, and plants; their bioavailability after intake; as well as the main therapeutic effect described in the scientific literature.

Daily Consumption of an Anthocyanin-Rich Extract Made From New Zealand Blackcurrants for 5 Weeks Supports Exercise Recovery Through the Management of Oxidative Stress and Inflammation: A Randomized Placebo Controlled Pilot Study

Background: Regular exercise is essential to a healthy lifestyle but evokes an oxidative and inflammatory stress. Depending upon its intensity and duration this can result in either beneficial adaptive changes or underlying tissue damage that impacts upon long-term health and individual sporting training schedules. Functional foods containing plant bioactives have potential to support exercise through management of the detrimental aspects of exercise and complement ergonomic adaptive benefits. Aim: Previously we reported that a single consumption of a 3.2 mg/kg New Zealand blackcurrant anthocyanin-rich extract (BAE) 1 h before a 30 min rowing exercise attenuated moderate exercise-mediated oxidative stress and supported innate immunity. Here we evaluate whether the efficacy of a single consumption of BAE 1 h prior to exercise is changed after extended daily BAE consumption for 5 weeks. Results: On week 1, a single consumption of BAE 1 h before a 30 min row mediated a significant (p < 0.05) 46% reduction in post-exercise-induced malondialdehyde (MDA) by 2 h compared to a 30% reduction in the placebo group. Similar efficacy was observed 5 weeks later after daily consumption of BAE. In addition, daily BAE consumption for 5 weeks improved the efficacy to (a) resolve acute inflammation, and (b) increased plasma IL-10, salivary beta-defensin 2 (BD2) and secretory IgA. Although no change in plasma antioxidant capacity was detected, a significant (p < 0.009) positive correlation between plasma IL-10 and plasma antioxidant capacity (R 2 = 0.35) was observed on week 6 after 5 week BAE consumption suggesting IL-10 influences antioxidant properties. Using a differentiated myotubule cell-line revealed that whilst IL-10 had no direct antioxidant neutralizing action, longer-term exposure (24 h) attenuated 2,2'-Azobis(2-amidinopropane) dihydrochloride (AAPH)-induced myotubule oxidative stress, supporting a putative role for IL-10 in the modulation of cellular antioxidant systems. Conclusions: Daily consumption of BAE for 5 weeks serves to enhance the exercise recovery effectiveness of a single consumption of BAE and promotes beneficial/protective antioxidant/anti-inflammatory cellular events that facilitate exercise recovery.

Grown to be Blue-Antioxidant Properties and Health Effects of Colored Vegetables. Part II: Leafy, Fruit, and Other Vegetables

The current trend for substituting synthetic compounds with natural ones in the design and production of functional and healthy foods has increased the research interest about natural colorants. Although coloring agents from plant origin are already used in the food and beverage industry, the market and consumer demands for novel and diverse food products are increasing and new plant sources are explored. Fresh vegetables are considered a good source of such compounds, especially when considering the great color diversity that exists among the various species or even the cultivars within the same species. In the present review we aim to present the most common species of colored vegetables, focusing on leafy and fruit vegetables, as well as on vegetables where other plant parts are commercially used, with special attention to blue color. The compounds that are responsible for the uncommon colors will be also presented and their beneficial health effects and antioxidant properties will be unraveled.

Effect of Anthocyanin-Rich Tart Cherry Extract on Inflammatory Mediators and Adipokines Involved in Type 2 Diabetes in a High Fat Diet Induced Obesity Mouse Model

Male C57BL/6J mice were used to determine the possible therapeutic effects of our previously described tart cherry extract in a chronic obesity mouse model on metabolic parameters, glucose tolerance, inflammatory mediators, and antioxidant capacity. The control group received standard mouse chow, and the high fat control group was switched to a high fat diet and tap water supplemented with 5% sucrose. The high fat + anthocyanin group received the high fat and sucrose diet, but received the anthocyanin-rich tart cherry extract dissolved in their drinking water. After six weeks, an oral glucose tolerance test was performed, and the water-soluble antioxidant capacity (ACW), superoxide dismutase (SOD) activity, and the plasma levels of insulin, C-peptide, leptin, IL-6, MCP-1, adiponectin and resistin were measured. The high fat diet increased body weight, reduced glucose tolerance, and caused an elevation in leptin, IL-6, MCP-1, and resistin levels. Furthermore, antioxidant capacity was decreased with a significant elevation of SOD activity. Anthocyanin treatment failed to reverse the effects of the high fat diet on body weight and glucose tolerance, but significantly reduced the leptin and IL-6 levels. The tart cherry extract also made a significant enhancement in antioxidant capacity and SOD activity. Our results show that chronic anthocyanin intake has a potential to enhance redox status and alleviate inflammation associated with obesity.

Influence of the preparation process on the chemical composition and nutritional value of canned purée of kabuli and Apulian black chickpeas

Chickpeas are classified into two main commercial seed types: desi, and kabuli. Furthermore, the Apulian black is another chickpea type, less common, which has peculiar phenotypic and genetic features and is the object of an increasing attention by geneticists to avoid the risk of genetic erosion. A strategy to increase the consumption of pulses consists in proposing ready-to-eat gastronomic preparations which, however, must keep their natural features and nutritional value as intact as possible. In this paper the influence of the preparation process on the chemical composition and nutritional value of ready-to-eat canned purée of Apulian black chickpeas has been evaluated, in comparison with purée of kabuli chickpeas. Total dietary fiber content was high enough to consider the kabuli chickpea purée as "source of fiber", and the black chickpea purée as "high fiber", in accordance with the current European Regulation on nutrition claims. Along the preparation process, an increase in lipid content was observed. Protein content, instead, showed a different behaviour, i.e. increased in Apulian black chickpea purée and remained constant in kabuli chickpea purée.

The preparation process strongly influenced fatty acid composition. In particular, unsaturated fatty acids decreased in both Apulian black and kabuli chickpea purées, whereas saturated fatty acids significantly increased during processing.

Apulian black chickpeas are particularly rich of bioactive compounds, but the preparation process of purée caused a strong decrease of total carotenoids, anthocyanins and phenolic compounds. However, even after processing, this purée could still be a good source of bioactive compounds.

All these features make canned purée of chickpeas a healthy ready-to-eat food, which is at the same time rich in fiber and bioactive compounds, able to fulfill the time-saving needs of modern lifestyle. These findings could promote a greater use of Apulian black chickpeas and contribute to reduce the risk of genetic erosion.

Conversion of flavonol glycoside to anthocyanin: an interpretation of the oxidation–reduction relationship of biosynthetic flavonoid-intermediates

An efficient conversion of rutin to the corresponding anthocyanin, cyanidin 3-O-rutinoside, was established. Clemmensen-type reduction of rutin gave a mixture of flav-2-en-3-ol and two flav-3-en-3-ols, which were easily oxidised by air to give the anthocyanin. The interconversion reactions of these flavonoids provide insight into their biosynthetic pathway.

An efficient conversion of rutin to the corresponding anthocyanin, cyanidin 3-O-rutinoside by Clemmensen-type reduction followed by air oxidation was established.

Screening of the anthocyanin profile and in vitro pancreatic lipase inhibition by anthocyanin-containing extracts of fruits, vegetables, legumes and cereals

BACKGROUND

The phytotherapic treatment of overweight and/or moderate obesity is growing widely, thus there is a great interest towards the phenolic compounds of fruits and vegetables which may inhibit pancreatic lipase enzyme. In this study, we report the chemical composition and in vitro pancreatic lipase inhibitory activity of 13 freeze-dried anthocyanin-containing extracts of different Mediterranean plants: fruits (blood orange, pomegranate, blackberry, mulberry and sumac), citrus by-products (blood orange peel), citrus vegetative tissues (young lemon shoots); vegetables (red cabbage and violet cauliflower), legume seeds (black bean), cereals (black rice), and cereal processing by-products (black rice hull). Total phenols and anthocyanins were determined. Individual anthocyanins were identified by UHPLC-PDA-ESI/MSⁿ .

RESULTS

Results revealed a wide variation in the distribution of anthocyanin compounds. Blood orange and pomegranate juice extracts had the highest total anthocyanin content and exhibited the strongest inhibition of pancreatic lipase in vitro.

CONCLUSION

Inhibitory activity was positively correlated with anthocyanin content. In appropriate formulations, anthocyanin-containing extracts could find a use as anti-obesity agents. © 2016 Society of Chemical Industry.

Purple carrot anthocyanins suppress lipopolysaccharide-induced inflammation in the co-culture of intestinal Caco-2 and macrophage RAW264.7 cells

This study was designed to evaluate the anti-inflammatory effects of purple carrot anthocyanins (PCA) with respect to gut inflammation, simulated in a co-culture system consisting of intestinal epithelial Caco-2 cells and RAW264.7 macrophages. The obtained results indicated that PCA extract down-regulates the mRNA expression of proinflammatory interleukins Il-1β (↓91%) and Il-6 (↓69%) as well as inflammatory mediators, such as cyclooxygenase-2 (Cox-2) and inducible nitric oxide synthase (iNos), in lipopolysaccharide-activated RAW264.7 cells. The decrease in the generation of prostaglandin E2 (↓48%) and nitric oxide (↓26%) was observed as a result of the inhibition of Cox-2 (↓25%) and iNos (↓12%) mRNA expressions, respectively. Moreover, the PCA reduced mRNA expression (↓40%) and production (↓17%) of IL-8 in intestinal cells. The anti-inflammatory effect of PCA was contributed to the protection of the intestinal barrier, which was disrupted upon the stimulation of macrophages. These findings may provide preliminary justification for the use of PCA in further studies focused on the prevention and therapy supporting the conventional treatment of inflammatory bowel diseases.

Infrared Spectroscopy of Bilberry Extract Water-in-Oil Emulsions: Sensing the Water-Oil Interface

Water-in-oil (w/o) emulsions are of great interest in many areas of the life sciences, including food technology, bioprocess engineering, and pharmaceuticals. Such emulsions are complex multi-component systems and the molecular mechanisms which lead to a stable emulsion are yet to be fully understood. In this work, attenuated total reflection (ATR) infrared (IR) spectroscopy is applied to a series of w/o emulsions of an aqueous anthocyanin-rich bilberry extract dispersed in a medium chain triglyceride (MCT) oil phase. The content of the emulsifier polyglycerin-polyricinoleat (PGPR) has been varied systematically in order to investigate whether or not its concentration has an impact on the molecular stabilization mechanisms. The molecular stabilization is accessed by a careful analysis of the IR spectrum, where changes in the vibrational frequencies and signal strengths indicate alterations of the molecular environment at the water/oil interface. The results suggest that adding emulsifier in excess of 1% by weight does not lead to an enhanced stabilization of the emulsion.

Mulberry and cherry anthocyanin consumption prevents oxidative stress and inflammation in diet-induced obese mice

SCOPE

This study aimed to determine whether cherry anthocyanin (CA) and mulberry anthocyanin (MA) can alleviate oxidative stress and inflammation associated with developing obesity in mice fed with high-fat diet (HFD).

METHODS AND RESULTS

CA and MA were added in the daily food of mice throughout the experiment. Sixty mice were randomly divided into two groups: a low-fat diet (LFD, n = 12) group and HFD (n = 48) group. Mice in the HFD group were supplied with a HFD for 8 wks to induce obesity. The HFD-fed mice were then divided into four subgroups for another 8-wk experiment. The subgroups included the control group, HFD plus Orlistat group, and HFD plus CA or MA group, with each group consisting of 12 mice. Consumption of CA and MA at 200 mg/kg food reduced bodyweight gain by 29.6 and 32.7%, respectively, in HFD-fed C57BL/6 mice. CA and MA supplementation could effectively improve the lipid profiles, decrease serum glucose and leptin levels, reduce MDA production, increase SOD and GPX activities, and down-regulate the expression of the TNFα, IL-6, iNOS, and NF-кB genes.

CONCLUSION

Therefore, MA and CA can potentially alter bodyweight by alleviating oxidative stress and inflammation in diet-induced obesity.

The Anthocyanin Delphinidin 3-Rutinoside Stimulates Glucagon-Like Peptide-1 Secretion in Murine GLUTag Cell Line via the Ca2+/Calmodulin-Dependent Kinase II Pathway

Glucagon-like peptide-1 (GLP-1) is an incretin hormone secreted from enteroendocrine L-cells. Although several nutrients induce GLP-1 secretion, there is little evidence to suggest that non-nutritive compounds directly increase GLP-1 secretion. Here, we hypothesized that anthocyanins induce GLP-1 secretion and thereby significantly contribute to the prevention and treatment of diabetes. Delphinidin 3-rutinoside (D3R) was shown to increase GLP-1 secretion in GLUTag L cells. The results suggested that three hydroxyl or two methoxyl moieties on the aromatic ring are essential for the stimulation of GLP-1 secretion. Notably, the rutinose moiety was shown to be a potent enhancer of GLP-1 secretion, but only in conjunction with three hydroxyl moieties on the aromatic ring (D3R). Receptor antagonist studies revealed that D3R-stimulates GLP-1 secretion involving inositol 1,4,5-trisphosphate receptor-mediated intracellular Ca²⁺ mobilization. Treatment of GLUTag cells with a Ca²⁺/calmodulin-dependent kinaseII (CaMKII) inhibitor (KN-93) abolished D3R-stimulated GLP-1 secretion. In addition, treatment of GLUTag cells with D3R resulted in activation of CaMKII. Pre-treatment of cells with a G protein-coupled receptor (GPR) 40/120 antagonist (GW1100) also significantly decreased D3R-stimulated GLP-1 secretion. These observations suggest that D3R stimulates GLP-1 secretion in GLUTag cells, and that stimulation of GLP-1 secretion by D3R is mediated via Ca²⁺-CaMKII pathway, which may possibly be mediated by GPR40/120. These findings provide a possible molecular mechanism of GLP-1 secretion in intestinal L-cells mediated by foods or drugs and demonstrate a novel biological function of anthocyanins in regards to GLP-1 secretion.

Investigation of the lipid-modifying and antiinflammatory effects of Cornus mas L. supplementation on dyslipidemic children and adolescents

Cornus mas L. (CM) fruits are rich in anthocyanins and possess both antiinflammatory and antioxidant activities. The current study was conducted to investigate whether supplementation with CM could ameliorate lipid profile and vascular inflammation in dyslipidemic children and adolescents. In this randomized clinical trial, 40 dyslipidemic children and adolescents ages 9 to 16 years were assigned to receive 50 g of CM twice a day after lunch and dinner (n = 20, case group) or to continue their normal diet (n = 20, control group). The serum levels of total cholesterol (TC), low-density lipoprotein cholesterol (LDL-C), high-density lipoprotein cholesterol (HDL-C), triglycerides (TG), apo A-I, apo B, intracellular adhesion molecule-1 (ICAM-1), vascular cell adhesion molecule-1 (VCAM-1), C-reactive protein (CRP), and anthropometric indices were determined at baseline and then after weeks 3 and 6 of the trial. After week 6 of the trial, the TC, TG, LDL-C, apo B, ICAM-1, and VCAM-1 levels in the CM group were significantly lower and the HDL-C and apo A-I levels higher than at baseline. After week 6 of the trial, none of these parameters in the control group, except for ICAM-1, was significantly altered from baseline. However, between-group comparison showed a significant difference only for apo A-I (p = 0.016) and a borderline significant difference for ICAM-1 (p = 0.076). No significant difference in body mass index, waist-to-hip ratio, or C-reactive protein was observed between the studied groups. The present findings revealed a trend toward amelioration of lipid profile and vascular inflammation following addition of CM to the daily diet of dyslipidemic children and adolescents but this needs to be verified by larger scale trials.