Anthocyanins

About Anthocyanins

Anthocyanins are water soluble flavonoid pigments responsible for most red, purple and blue colors in fruits, vegetables and flowers. They are glycosides of anthocyanidins such as cyanidin, delphinidin, pelargonidin and malvidin, and their color shifts with acidity, which is why red cabbage juice is used as a simple acid base indicator in classroom experiments. Rich dietary sources include blueberries, bilberries, blackcurrants, elderberries, cherries, purple grapes, red cabbage, eggplant skin and black rice. Anthocyanin extracts are approved food colorings in many countries. Observational studies have associated higher anthocyanin intake with lower risk of cardiovascular disease and type 2 diabetes, and small trials have examined effects on blood vessel function and cognition, but anthocyanins are poorly absorbed and extensively metabolized, and evidence of direct health benefits remains limited. A popular story that British pilots ate bilberry jam to improve night vision has not been supported by controlled studies.