Anthocyanins are naturally occurring plant pigments responsible for many of the red, purple, blue, and dark violet colors found in fruits, vegetables, flowers, and other plant tissues.
They belong to the flavonoid family of plant compounds and occur in many fruits relevant to FruitFast, including tart cherries, wild blueberries, aronia berries, cranberries, black currants, raspberries, blackberries, grapes, and pomegranates.
Anthocyanins have attracted substantial scientific interest because of their chemistry, metabolism, color properties, and possible relationships with vascular, cognitive, metabolic, and other physiological measurements.
However, the presence of anthocyanins in a fruit does not automatically establish a particular health effect. Research involving purified anthocyanins, berry extracts, whole fruit, juice, concentrates, powders, and supplements should not be treated as interchangeable.
The Short Answer
Anthocyanins are water-soluble flavonoid pigments that contribute red, purple, blue, and violet colors to many plant foods.
They occur in different chemical forms depending on the fruit. Common anthocyanin pigments are derived from anthocyanidins such as cyanidin, delphinidin, malvidin, peonidin, petunidin, and pelargonidin.
Anthocyanins demonstrate antioxidant activity in laboratory systems, but their behavior in the human body is considerably more complex. After consumption, anthocyanins can be absorbed, metabolized, transformed by intestinal microorganisms, and converted into numerous metabolites.
Human studies have examined anthocyanin-rich foods and purified anthocyanins in relation to vascular function, cognition, blood lipids, inflammatory biomarkers, and other outcomes. Findings vary substantially according to the preparation, amount, population, and measurement studied.
Water-soluble pigments associated with red, purple, blue, and violet coloration in many plant foods.
Common underlying structures
Cyanidin, delphinidin, malvidin, peonidin, petunidin, and pelargonidin.
What Are Anthocyanins?
Anthocyanins are a subgroup of flavonoids, which themselves belong within the broader family of plant compounds commonly described as polyphenols.
They are produced by plants and stored primarily within cellular structures called vacuoles.
In plants, anthocyanins can contribute to:
red, purple, blue, and violet pigmentation;
attraction of pollinators and seed-dispersing animals;
responses to environmental conditions;
protection from excessive light exposure; and
interactions with other components of plant metabolism.
Anthocyanins are not one single chemical. Hundreds of individual anthocyanin structures have been identified across plants.
The particular combination found in a food depends on plant species, cultivar, fruit tissue, maturity, growing conditions, storage, processing, and analytical method.
Anthocyanins vs. Anthocyanidins: What Is the Difference?
The terms anthocyanin and anthocyanidin are closely related but do not mean exactly the same thing.
Anthocyanidins are the underlying pigment structures without attached sugar groups.
Anthocyanins are anthocyanidins that have one or more sugars attached.
In plant foods, anthocyanins generally occur as these sugar-containing forms rather than as free anthocyanidins.
Six anthocyanidins are especially common in foods:
Cyanidin
Delphinidin
Malvidin
Peonidin
Petunidin
Pelargonidin
Individual anthocyanins are created when these structures are attached to sugars such as glucose, galactose, arabinose, or rutinose and may undergo additional chemical modifications.
For example, cyanidin-3-glucoside is an anthocyanin formed from cyanidin attached to glucose.
Learn more about one of the most common fruit-associated structures in our Cyanidin guide.
Anthocyanins vs. Proanthocyanidins
Anthocyanins should also not be confused with proanthocyanidins.
Anthocyanins are pigments that contribute visible red, purple, and blue colors.
Proanthocyanidins are a different flavonoid family composed primarily of linked flavan-3-ol units. They are sometimes called condensed tannins.
Cranberries, grapes, aronia berries, and other fruits can contain both anthocyanins and proanthocyanidins, but the compounds have different structures and should not be treated as equivalent.
One of the most interesting characteristics of anthocyanins is that their color depends strongly on their chemical environment.
pH is especially important.
Under acidic conditions, many anthocyanins favor chemical structures associated with red coloration.
As pH changes, their molecular structure can shift, producing purple, blue, less intensely colored, or nearly colorless forms depending on the particular anthocyanin and surrounding environment.
This is why the same anthocyanin-containing material can look different under different chemical conditions.
Color is also influenced by:
the specific anthocyanin structure;
concentration;
other pigments;
organic acids;
metal ions;
copigmentation with other plant compounds;
oxygen exposure;
light;
temperature; and
the surrounding food matrix.
This chemistry helps explain why anthocyanins are widely studied as natural food colorants as well as nutritional plant compounds.
What Foods Contain Anthocyanins?
Anthocyanins occur in numerous red, purple, blue, and nearly black plant foods.
Common dietary sources include:
Blueberries and bilberries
Blackberries
Black currants
Aronia berries
Tart and sweet cherries
Cranberries
Red and black raspberries
Red and purple grapes
Pomegranates
Elderberries
Red cabbage
Purple corn
Purple and red potatoes
Purple carrots
A dark color can suggest the presence of anthocyanins, but color alone does not establish the amount present.
Different fruits can contain very different combinations of individual anthocyanins, and two samples of the same fruit may also differ substantially.
Which Foods Are Highest in Anthocyanins?
There is no single ranking that applies to every fruit sample or food product.
Reported anthocyanin concentrations can vary with:
species and cultivar;
fruit maturity;
growing environment;
skin-to-flesh ratio;
which part of the fruit is analyzed;
fresh versus dried weight;
processing;
storage; and
analytical method.
Some dark berries—including aronia, black currants, bilberries, elderberries, and certain blueberries—can contain substantial anthocyanin concentrations, but comparisons are only meaningful when the analytical methods, units, and sample basis are comparable.
For that reason, FruitFast does not rank fruits according to a single universal “anthocyanin score.”
Anthocyanins in Fruit
Anthocyanins are especially relevant to FruitFast because several of the fruits we work with naturally contain these pigments.
Each fruit has its own anthocyanin profile rather than providing a generic or interchangeable source.
Tart Cherries
Tart cherries contain anthocyanins derived primarily from cyanidin, along with other flavonoids and phenolic acids.
Anthocyanins contribute to the characteristic red coloration of tart cherries, but they represent only part of the fruit's overall chemical composition.
Research involving whole tart cherries, tart cherry juice, concentrate, powders, extracts, or purified anthocyanins should therefore be interpreted according to the exact preparation that was tested.
Wild Blueberries
Blueberries contain a particularly diverse mixture of anthocyanins.
Depending on the species and cultivar, researchers may identify glycosides derived from cyanidin, delphinidin, malvidin, peonidin, and petunidin.
This variety contributes to the characteristic blue, purple, and dark coloration of blueberry skins and tissues.
Blueberries also contain flavonols, phenolic acids, and other polyphenols, so findings from whole-blueberry research should not automatically be attributed to anthocyanins alone.
Aronia Berries
Aronia berries are deeply pigmented fruits with an anthocyanin profile dominated largely by cyanidin derivatives.
They also contain substantial amounts of proanthocyanidins and other phenolic compounds.
Aronia therefore provides a useful example of why the phrase “anthocyanin-rich fruit” does not mean the fruit contains only anthocyanins.
Cranberries
Cranberries contain several anthocyanins, including cyanidin- and peonidin-based glycosides.
Different cranberry juices, concentrates, extracts, and supplements can have very different chemical profiles depending on the fruit material and processing used.
Black Currants
Black currants are well known for their dark purple pigmentation.
Their anthocyanin profile includes prominent cyanidin- and delphinidin-derived compounds.
As with other berries, exact concentrations vary according to cultivar, maturity, growing conditions, processing, and storage.
Raspberries & Blackberries
Red raspberries and blackberries contain anthocyanins derived largely from cyanidin, although the particular glycosides and proportions differ between species and cultivars.
These fruits also contain ellagitannins and other phenolic compounds.
Grapes
Red, purple, and dark-skinned grapes can contain multiple anthocyanins.
Depending on grape variety, researchers may identify compounds derived from malvidin, cyanidin, delphinidin, peonidin, and petunidin.
Grapes also contain flavan-3-ols, proanthocyanidins, flavonols, phenolic acids, and stilbenes such as resveratrol.
Pomegranates
Pomegranate juice can contain anthocyanins contributing to its red coloration.
Pomegranates are also notable for other polyphenol families, particularly ellagitannins such as punicalagins in certain fruit tissues and preparations.
The composition of juice, peel extracts, whole-fruit preparations, and other pomegranate products can differ substantially.
These links are provided for product navigation. This page does not establish the anthocyanin content of a finished FruitFast product; quantitative product statements require product-specific analytical data.
Are Anthocyanins Antioxidants?
Anthocyanins demonstrate antioxidant activity in laboratory chemical systems.
Their molecular structures allow them to participate in reactions involving reactive species and oxidation under controlled experimental conditions.
However, saying that anthocyanins show antioxidant activity in a laboratory is different from demonstrating that consuming them produces a specific antioxidant health effect in humans.
After anthocyanins are eaten, they are exposed to:
changes in gastrointestinal pH;
digestive enzymes;
intestinal transport;
human metabolic enzymes;
gut microorganisms; and
rapid conversion into metabolites and degradation products.
Many metabolites circulating after anthocyanin consumption are chemically different from the pigments originally present in the food.
This is why modern anthocyanin research extends well beyond the simple idea that anthocyanins enter the bloodstream and directly “neutralize free radicals.”
Small amounts of certain anthocyanins can be detected in the body in forms related to the original compounds, but anthocyanins also undergo extensive transformation.
After consumption, researchers may detect:
intact anthocyanins;
methylated anthocyanins;
glucuronide conjugates;
sulfate conjugates;
phenolic acids;
aromatic metabolites; and
products created through gut-microbial metabolism.
Historically, anthocyanins were sometimes described as having extremely low bioavailability because only small quantities of the original intact pigments were recovered in blood or urine.
More recent research shows that this interpretation can be incomplete because numerous metabolites and microbial breakdown products also contribute to overall exposure after anthocyanin consumption.
The biological significance of individual metabolites remains an active area of research.
What Role Does the Gut Microbiome Play?
A portion of consumed anthocyanins and their derivatives reaches the large intestine.
Gut microorganisms can transform these compounds into smaller phenolic metabolites, which may subsequently be absorbed.
The relationship can also work in the other direction: researchers are investigating whether anthocyanin-containing foods influence the composition or activity of intestinal microbial communities.
Human responses can therefore differ according to factors such as:
individual gut microbiota;
anthocyanin structure;
food matrix;
dose;
other foods consumed at the same time; and
individual metabolism.
This variability is another reason why a compound's presence in a food does not guarantee an identical biological response in every person.
Anthocyanins & Human Research: What Has Been Studied?
Anthocyanins and anthocyanin-rich foods have been investigated in numerous human studies.
Researchers have examined vascular measurements, blood lipids, glucose-related outcomes, cognition, inflammatory biomarkers, and other physiological endpoints.
However, studies differ considerably in what they actually test.
Some use purified anthocyanin capsules. Others use blueberries, black currants, tart cherries, grapes, berry powders, juices, extracts, or mixtures of several berries.
These interventions should not automatically be treated as equivalent.
Vascular Function
Anthocyanin-rich foods and extracts have been studied in relation to measurements such as flow-mediated dilation, arterial stiffness, and blood pressure.
Several randomized trials and systematic reviews report favorable differences in certain measures of vascular reactivity.
However, findings are not consistent across every vascular endpoint.
For example, a 2024 systematic review examining anthocyanins, cognition, and vascular function found that effects on blood pressure and endothelial-function measurements varied among studies.
Similarly, a larger 2021 meta-analysis found changes in some cardiovascular-related biomarkers but did not find substantial overall improvements in blood pressure or flow-mediated dilation across all included anthocyanin and berry interventions.
This illustrates why evidence should be interpreted outcome by outcome rather than summarized as “anthocyanins improve circulation.”
Blood Lipids & Cardiometabolic Measurements
Randomized trials have also investigated purified anthocyanins and anthocyanin-rich berries in relation to cholesterol, triglycerides, glucose-related measurements, and other cardiometabolic biomarkers.
Some meta-analyses report favorable average differences in selected lipid measurements, particularly in certain populations or with purified anthocyanin preparations.
However, results vary according to dose, population, intervention, duration, and baseline metabolic status.
Changes in cholesterol or another risk marker also do not establish that anthocyanin supplementation prevents cardiovascular disease.
Cognitive Research
Anthocyanin-rich berries have attracted particular interest in cognitive research.
Human trials have measured outcomes including:
memory;
attention;
executive function;
learning;
processing speed; and
cerebral blood-flow-related measurements.
A 2024 systematic review of randomized trials reported favorable findings in areas such as verbal and working memory in some studies, while vascular findings were more inconsistent.
The studies used different anthocyanin-rich foods, extracts, populations, doses, and cognitive tests.
These findings therefore should not be simplified into a claim that anthocyanins universally “improve brain function,” nor should a result from a blueberry or black-currant intervention automatically be attributed solely to anthocyanins.
Inflammatory Biomarkers
Researchers have also measured inflammatory biomarkers following anthocyanin or anthocyanin-rich-food interventions.
A meta-analysis of randomized trials reported average changes in several biomarkers, including C-reactive protein and certain cytokines and adhesion molecules.
Other measured markers did not change significantly.
This is an important distinction: a change in an inflammatory biomarker is not the same as proving that anthocyanins treat inflammation, arthritis, pain, or an inflammatory disease.
How to Interpret Anthocyanin Research
Two distinctions are especially important when moving from chemistry to human research: a berry is more than its anthocyanins, and a whole food is not the same preparation as a standardized extract.
Anthocyanin Research vs. Berry Research
This distinction is central to interpreting the literature.
A berry contains far more than anthocyanins.
Depending on the fruit, it may also provide:
other flavonoids;
proanthocyanidins;
phenolic acids;
ellagitannins;
organic acids;
vitamins and minerals;
sugars;
fiber when the whole fruit is consumed; and
numerous other plant constituents.
If a study uses whole blueberries and reports a difference in memory, for example, the study demonstrates an effect of the blueberry preparation that was tested. It does not automatically demonstrate that anthocyanins alone caused the result.
Likewise, a clinical trial using purified anthocyanins does not automatically establish that a serving of tart cherries, cranberry juice, or blueberry concentrate produces the same exposure or outcome.
Whole Foods vs. Anthocyanin Extracts
Whole foods and concentrated extracts can differ substantially.
An extract may:
contain a much larger anthocyanin dose;
be standardized to particular anthocyanins;
remove much of the original food matrix;
contain different proportions of compounds; or
use processing methods specifically designed to alter stability or absorption.
A 2024 review examining anthocyanin bioavailability in whole foods compared with extracts concluded that direct comparisons remain limited.
The available evidence does not justify assuming that an isolated or concentrated anthocyanin preparation behaves identically to the original food.
This principle also applies to fruit juice concentrates.
How Processing & Storage Affect Anthocyanins
Anthocyanins are chemically sensitive pigments, and their stability can change substantially during food processing and storage.
Factors include:
Temperature — prolonged or intense heating can accelerate degradation of many anthocyanins.
pH — strongly influences anthocyanin structure, color, and stability.
Oxygen — can contribute to oxidation and pigment loss.
Light — prolonged exposure can influence pigment stability.
Storage time — anthocyanin profiles can change during extended storage.
Other food compounds — proteins, polysaccharides, other polyphenols, acids, metals, and other constituents can influence stability.
Food matrix — anthocyanins can behave differently in whole fruit, juice, concentrate, extract, powder, and purified solutions.
Processing does not always produce one simple outcome.
Some anthocyanins may degrade, while changes in the food matrix can also affect extractability and how compounds are measured.
For that reason, statements that a particular processing method either “preserves all anthocyanins” or “destroys anthocyanins” are generally too broad without product-specific analytical data.
Does Fruit Juice Concentrate Contain Anthocyanins?
Juice concentrates made from anthocyanin-containing fruits can contain anthocyanins derived from the starting fruit.
However, the amount and profile in a finished concentrate depend on factors such as:
fruit species and cultivar;
starting-fruit composition;
which fruit tissues enter the juice;
extraction and pressing;
clarification or filtration;
heating;
oxygen exposure;
concentration method;
storage;
age of the finished product; and
analytical method.
Therefore, the anthocyanin concentration in a finished FruitFast product should not be assumed solely from published measurements of fresh fruit or another manufacturer's product.
Finished-product testing is needed when making a quantitative statement about anthocyanin content.
How Are Anthocyanins Measured?
Laboratories can measure anthocyanins using several analytical approaches.
Some methods estimate a broader measure such as total monomeric anthocyanin content, while chromatographic methods can separate and quantify individual anthocyanin compounds.
This means that two laboratory reports may not be directly comparable if they use different:
analytical methods;
standards;
extraction procedures;
reporting units;
sample preparation;
serving-size assumptions; or
definitions of total anthocyanins.
When comparing anthocyanin measurements, the analytical method and basis of comparison should therefore be reviewed rather than comparing the headline numbers alone.
Does Darker Color Mean More Anthocyanins?
Color can provide useful clues about anthocyanin pigmentation, but it is not a substitute for chemical analysis.
A darker fruit may contain more pigment than a lighter sample, but visible color is influenced by more than anthocyanin concentration.
pH, individual pigment structures, copigmentation, other plant compounds, browning reactions, processing, storage, and light conditions can all influence appearance.
Color should therefore not be used to assign a specific anthocyanin concentration or health value to a food or product.
Are Anthocyanins Safe?
Anthocyanins occur naturally in many commonly consumed fruits and vegetables.
That dietary exposure should be distinguished from concentrated supplements or purified anthocyanin preparations, which can provide amounts very different from those obtained in ordinary foods.
Human trials have used a wide range of anthocyanin doses and formulations.
Safety findings from one purified preparation or study population should not automatically be generalized to every supplement, extract, or dose.
People considering concentrated anthocyanin supplements—particularly those who are pregnant, breastfeeding, managing a medical condition, or taking medications—should discuss individual questions with an appropriate healthcare professional.
Frequently Asked Questions About Anthocyanins
What are anthocyanins?
Anthocyanins are water-soluble flavonoid pigments responsible for many red, purple, blue, and violet colors in fruits, vegetables, and other plant tissues.
What foods contain anthocyanins?
Anthocyanins occur in blueberries, blackberries, black currants, aronia berries, cherries, cranberries, raspberries, dark grapes, pomegranates, elderberries, red cabbage, purple corn, purple potatoes, and numerous other plant foods.
Which fruit has the most anthocyanins?
There is no single universal ranking. Fruits such as aronia, bilberries, elderberries, black currants, and certain blueberries can contain substantial concentrations, but values vary according to cultivar, maturity, growing conditions, processing, storage, and analytical method.
Are anthocyanins the same as anthocyanidins?
No. Anthocyanidins are the underlying pigment structures without attached sugars. Anthocyanins are glycosylated forms in which anthocyanidins are attached to one or more sugar groups.
Are anthocyanins the same as proanthocyanidins?
No. Anthocyanins are colored flavonoid pigments. Proanthocyanidins are structurally different flavonoids composed mainly of linked flavan-3-ol units.
Are anthocyanins antioxidants?
Anthocyanins demonstrate antioxidant activity in laboratory systems. This chemical property does not automatically establish a specific antioxidant effect or health outcome after consumption in humans.
Why are anthocyanins red, purple, or blue?
Anthocyanin color depends on molecular structure and the surrounding chemical environment. pH is particularly important: many anthocyanins appear more red under acidic conditions, while other conditions can shift the visible color toward purple, blue, or less intensely colored forms.
Do blueberries contain anthocyanins?
Yes. Blueberries contain numerous anthocyanins derived from several anthocyanidins, commonly including cyanidin, delphinidin, malvidin, peonidin, and petunidin derivatives.
Do tart cherries contain anthocyanins?
Yes. Tart cherries contain anthocyanins, particularly cyanidin-derived compounds. Tart cherries also contain other flavonoids and phenolic acids.
Do aronia berries contain anthocyanins?
Yes. Aronia berries are deeply pigmented fruits containing anthocyanins dominated largely by cyanidin derivatives, along with proanthocyanidins, flavonols, and phenolic acids.
Do cranberries contain anthocyanins?
Yes. Cranberries contain anthocyanins including cyanidin- and peonidin-derived compounds. They also contain proanthocyanidins, flavonols, and phenolic acids.
Are anthocyanins absorbed by the body?
Anthocyanins and anthocyanin-derived compounds can be absorbed, but they undergo extensive metabolism. The compounds measured in blood and urine after consumption include intact anthocyanins, conjugated metabolites, phenolic acids, and products formed through microbial metabolism.
Does cooking destroy anthocyanins?
Heat can accelerate degradation of many anthocyanins, particularly with prolonged or intense processing. The actual effect depends on temperature, time, pH, oxygen, food matrix, anthocyanin structure, and other factors.
Does fruit juice concentrate contain anthocyanins?
Concentrates made from anthocyanin-containing fruits can contain anthocyanins derived from the starting fruit. The amount in a finished concentrate depends on the fruit, starting juice, processing, concentration, storage, and analytical method.
Does a darker fruit juice mean it contains more anthocyanins?
Not necessarily. Color is influenced by anthocyanin concentration but also by pH, pigment type, other plant compounds, processing, storage, oxidation, and the food matrix. Quantitative anthocyanin content requires analytical testing.
How much anthocyanin should I take?
There is no single anthocyanin amount established by the research on this page as appropriate for every person. Clinical studies use different foods, extracts, purified compounds, doses, and durations, and research doses should not automatically be interpreted as general intake recommendations.
How to Evaluate Anthocyanin Research
Start with the intervention: What exactly did the researchers test?
When reading an anthocyanin study, the first question should be: What exactly did the researchers test?
A study may involve:
Purified individual anthocyanins
A mixture of purified anthocyanins
Anthocyanin-rich extracts
Whole berries
Fruit juice
Juice concentrate
Freeze-dried fruit powder
Capsules or supplements
A food containing many compounds in addition to anthocyanins
These preparations are not interchangeable.
It is also useful to consider:
Anthocyanin profile — Which individual anthocyanins were present?
Dose — How much anthocyanin or food was consumed?
Population — Healthy adults, older adults, athletes, or people with an existing health condition?
Duration — Was the study acute, several weeks, or longer?
Control — What was the intervention compared with?
Outcome — Absorption, blood metabolites, vascular function, cognition, lipids, inflammatory biomarkers, symptoms, or a clinical outcome?
Other compounds — Did the intervention also contain proanthocyanidins, flavonols, phenolic acids, sugars, vitamins, minerals, or other constituents?
Analytical method — How was anthocyanin content measured?
Laboratory antioxidant activity, detection of a metabolite, a change in a biomarker, improvement on one cognitive test, and prevention of a disease are very different levels of evidence.
Strong conclusions require looking at the overall body of research rather than treating one anthocyanin, one berry, or one study as proof of a broad health effect.
Continue Exploring Anthocyanins, Flavonoids & Fruit Compounds
Anthocyanins are part of a larger network of flavonoids and other plant compounds found throughout FruitFast fruits.
Explore FruitFast educational resources covering fruits, plant compounds, human research, and how to evaluate scientific evidence.
Scientific References & Sources
The following publications are provided so readers can examine the chemistry, dietary sources, metabolism, processing, and human research discussed on this page. Findings involving purified anthocyanins, extracts, whole foods, berry products, biomarkers, or specific populations should not automatically be applied to other foods or FruitFast products.
1. Saini RK, Rengasamy KRR, Mahomoodally FM, et al. Dietary Sources, Stabilization, Health Benefits, and Industrial Application of Anthocyanins—A Review. Foods. 2024;13(8):1227. doi:10.3390/foods13081227. PMID: 38672900.
2. Fang J. Bioavailability of anthocyanins. Drug Metabolism Reviews. 2014;46(4):508-520. doi:10.3109/03602532.2014.978080. PMID: 25347327.
4. Ellis LR, Boesch C, Dye L. Effects of Anthocyanins on Cognition and Vascular Function: A Systematic Review. Molecular Nutrition & Food Research. 2024;68(13):e2300502. doi:10.1002/mnfr.202300502. PMID: 38961529.
5. Xu L, Tian Z, Chen H, Zhao Y, Yang Y. Anthocyanins, Anthocyanin-Rich Berries, and Cardiovascular Risks: Systematic Review and Meta-Analysis of 44 Randomized Controlled Trials and 15 Prospective Cohort Studies. Frontiers in Nutrition. 2021;8:747884. doi:10.3389/fnut.2021.747884. PMID: 34977111.
6. Fairlie-Jones L, Davison K, Fromentin E, Hill AM. The Effect of Anthocyanin-Rich Foods or Extracts on Vascular Function in Adults: A Systematic Review and Meta-Analysis of Randomised Controlled Trials. Nutrients. 2017;9(8):908. doi:10.3390/nu9080908. PMID: 28825651.
7. Fallah AA, Sarmast E, Fatehi P, Jafari T. Impact of dietary anthocyanins on systemic and vascular inflammation: Systematic review and meta-analysis on randomised clinical trials. Food and Chemical Toxicology. 2020;135:110922. doi:10.1016/j.fct.2019.110922. PMID: 31669599.
8. Oancea S. A Review of the Current Knowledge of Thermal Stability of Anthocyanins and Approaches to Their Stabilization to Heat. Antioxidants. 2021;10(9):1337. doi:10.3390/antiox10091337. PMID: 34572968.
About This Guide
This page is provided for general educational purposes. Research involving anthocyanins, anthocyanidins, purified compounds, extracts, whole fruit, juices, concentrates, powders, supplements, metabolites, biomarkers, or specific study populations should not be assumed to establish the same effect for other foods, products, or individuals.
This information is not intended to diagnose, treat, cure, or prevent any disease and should not be interpreted as medical advice.
