MYC and colorectal cancer: The results revealed that anthocyanins have significantly influenced acetylation levels by slowing down the expression of sirtuin1, Bcl‐2, cyclin D1, c‐myc, and NLRP3, as well as modulated MOF, EP300, NF‐κB, and Bax expression, which consequently suppressed the proliferation of colorectal cancer (Chen et al. 2023).