See also : flavonoids Anthocyanins or anthocyans are water-soluble vacuolar pigments that may appear red, purple, or blue depending on the pH. They belong to a parent class of molecules called flavonoids. They are odorless and nearly flavorless, contributing to taste as a moderately astringent sensation. Anthocyanins occur in all tissues of higher plants, including leaves, stems, roots, flowers, and fruits. Anthocyanins are derivatives of anthocyanidins, which include pendant sugars.
Special Precautions of Anthocyanins
Benefits and uses of Anthocyanins are
Food Sources
| Food source | Anthocyanin content in mg per 100 g |
|---|---|
| Acai | 320 |
| Blackcurrant | 190-270 |
| Chokeberry | 1,480 |
| Eggplant | 750 |
| Blood orange | ~200 |
| Marion blackberry | 317 |
| Black raspberry | 589 |
| Raspberry | 365 |
| Wild blueberry | 558 |
| Cherries | 350-400 |
| Redcurrant | 80-420 |
| Purple corn | 1,642 |