Anthocyanins

Anthocyanins are water-soluble plant pigments belonging to the flavonoid family of polyphenols. They are responsible for many red, purple, and blue colors in fruits, vegetables, flowers, and other plant tissues. Chemically, anthocyanins are glycosylated forms of anthocyanidins, meaning a sugar group is attached to the colored aglycone structure .¹

Several anthocyanidin backbones occur commonly in foods, including cyanidin, delphinidin, malvidin, pelargonidin, peonidin, and petunidin. Their exact color and stability depend on molecular substitutions, acidity, temperature, light, and interactions with other compounds. The same anthocyanin can therefore appear different under different chemical conditions, and food processing can alter its concentration and form .¹

Anthocyanins should be distinguished from all polyphenols or all flavonoids. They are one specific subgroup within these much larger families. They are also not a single nutrient with one uniform biological effect: individual anthocyanins differ in structure, absorption, metabolism, and tissue exposure. Research often examines anthocyanin-rich foods or mixtures, so findings from one source cannot automatically be attributed to every anthocyanin compound or product .¹