Compound Monograph
Cyanidin
Cyanidin is one of the most common anthocyanin pigments, giving many red and purple fruits and flowers their colour.
Classification
Cyanidin is an anthocyanidin (flavonoid pigment), part of the phenolics class. Antioxidant compounds built around one or more phenol rings — the flavonoids, tannins, phenolic acids, coumarins, and pigments behind much of a plant's protective chemistry.
Where Does It Come From? (7)
Cyanidin is a naturally occurring anthocyanidin (flavonoid pigment), found in Raspberry, Cornflower, Blackberries, cherries and many red/purple fruits and 4 other sources. It is well tolerated orally (low toxicity).
Research & Evidence
Cyanidin is one of the most widespread anthocyanidins, the pigments responsible for red, purple and blue colours in many fruits, flowers and leaves, including berries, cherries and cornflower. In plants it usually occurs bound to sugars as anthocyanins such as cyanidin-3-glucoside. Anthocyanins like cyanidin are studied extensively as dietary antioxidants and are a major focus of research into the health effects of colourful fruits and vegetables.
Toxicity & Safety
Cyanidin and its glycosides are common dietary pigments eaten in coloured fruits and vegetables and are regarded as safe at ordinary dietary levels. No significant toxicity is associated with normal food intake.