Compound Monograph
Anthocyanins
Anthocyanins are a class of flavonoid pigments responsible for many of the red, purple and blue colours of flowers and fruits.
Classification
Anthocyanins are a class of plant constituents. Red-to-blue flavonoid pigments with strong antioxidant and capillary-protective effects.
Where Does It Come From? (10)
Plants and supplements in the database that list anthocyanins among their constituents.
Research & Evidence
Anthocyanins are a large family of water-soluble flavonoid pigments based on the flavylium ion, and they give many flowers and fruits their red, purple and blue colours. They occur abundantly in berries such as bilberry and elderberry as well as in flowers like cornflower and hibiscus. As dietary polyphenols they are widely studied for antioxidant activity and for the colour and stability they bring to plant extracts, and their colour shifts with pH.
Toxicity & Safety
Anthocyanins are common dietary pigments consumed in ordinary fruits, vegetables and herbal teas and are regarded as low in toxicity and well tolerated. They are also used as natural food colourings.