This 2020 review subject was anthocyanins in Brassicaceae species:
“Anthocyanins provide red to blue colors in Brassicaceae plants, have nutritional value, and pharmaceutical potential. This review summarizes chemical composition, stability, bioavailability, and health benefits.
Edible sprouts are good sources of anthocyanins. Even within the same species, content of anthocyanins may vary with cultivar, growing season, growth condition, and plant organ.
Acylated anthocyanins were more stable than non-acylated anthocyanins. Bioavailability is the proportion of nutrient reaching systemic circulation.
Large amounts of unabsorbed anthocyanins reached the large intestine, where they were extensively metabolized by microbiota, forming simple anthocyanins, which were much more bioavailable. Degradation products can also be absorbed.
When these events are taken into account, Brassicaceae anthocyanins might be more bioavailable than previously perceived.
Stability of Brassicaceae anthocyanins may be beneficial in preventing certain chemical degradation in the gastrointestinal tract. Anthocyanins reaching blood circulation may be different from original food compounds.
Brassicaceae anthocyanins possess potential:
- Anti-inflammatory activities;
- Protection against hepatic andrenal damage; and
- Cardiovascular disease.
Most evidence is based on in vitro studies. More studies are necessary to further understand health benefits, as well as levels of consumption to maximize benefits, and mechanisms involved.”
https://www.tandfonline.com/doi/abs/10.1080/10408398.2020.1852170 “Anthocyanins in Brassicaceae: composition, stability, bioavailability, and potential health benefits” (not freely available)
I found this review as a fourth-order citation of related papers.