Anthocyanins are water-soluble vacuolar pigments that belong to a parent class of molecules called flavonoids synthesized via the phenylpropanoid pathway. They are responsible for the red, purple, blue, or black colors of fruits, vegetables, and flowers, depending on their pH. Anthocyanins are found in all tissues of higher plants, including leaves, stems, roots, flowers, and fruits, and are derived from anthocyanidins by adding sugars. They are odorless and moderately astringent.
Anthocyanins are a group of antioxidants found in red, purple, and blue fruits and vegetables. They are part of a larger category of plant-based chemicals called flavonoids, which are abundant in all parts of plants: fruits, seeds, shoots, flowers, and leaves. Among about 6,000 known flavonoids, there are six main types of anthocyanins: Cyanidin, Delphinidin, Malvidin, Pelargonidin, Peonidin, and Petunidin.
Foods containing anthocyanins have been used in natural remedies for generations, and studies increasingly support their purported health benefits. Anthocyanins have antioxidant properties and are found in deep red, purple, and blue fruits and vegetables. They help plants reproduce by attracting pollinators and protect plants from environmental stressors like UV light, drought, and cold. Some of the health benefits of anthocyanins include reducing inflammation, improving heart health, and protecting against certain types of cancer.
