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==
{| cellpadding="5" cellspacing="2" style="margin:10px; border:1px solid #aaa; float:right;"
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! Food source || Anthocyanin content <br />in mg per 100 g
|- style="background:#eee;"
|[[AçaíAcai]] || 320
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|[[Blackcurrant]] || 190-270
|- style="background:#eee;"
|[[Chokeberry]] || 1,480<ref name=Wu>{{Cite journal |author= Wu X, Gu L, Prior RL, McKay S |title= Characterization of anthocyanins and proanthocyanidins in some cultivars of Ribes, Aronia, and Sambucus and their antioxidant capacity |journal= Journal of Agricultural and Food Chemistry |volume= 52 |issue= 26 |pages= 7846–56 |year= 2004 |month= December |pmid= 15612766 |doi= 10.1021/jf0486850}}</ref>
|- style="background:#eee;"
|[[Eggplant]] || 750
|[[Blood orange]] || ~200
|- style="background:#eee;"
|Marion [[blackberry]] || 317<ref>{{Cite journal |author= Siriwoharn T, Wrolstad RE, Finn CE, Pereira CB |title= Influence of cultivar, maturity, and sampling on blackberry (Rubus L. Hybrids) anthocyanins, polyphenolics, and antioxidant properties |journal= Journal of Agricultural and Food Chemistry |volume= 52 |issue= 26 |pages= 8021–30 |year= 2004 |month= December |pmid= 15612791 |doi= 10.1021/jf048619y}}</ref>
|- style="background:#eee;"
|[[Black raspberry]] || 589<ref name=Wada>{{Cite journal |author= Wada L, Ou B |title= Antioxidant activity and phenolic content of Oregon caneberries |journal= Journal of Agricultural and Food Chemistry |volume= 50 |issue= 12 |pages= 3495–500 |year= 2002 |month= June |pmid= 12033817 |doi= 10.1021/jf011405l}}</ref>
|- style="background:#eee;"
|[[Raspberry]] || 365
|- style="background:#eee;"
|Wild [[blueberry]] || 558<ref>{{Cite journal|author=Hosseinian FS, Beta T |title=Saskatoon and wild blueberries have higher anthocyanin contents than other Manitoba berries |journal=Journal of Agricultural and Food Chemistry |volume=55 |issue=26 |pages=10832–8 |year=2007 |month=December |pmid=18052240 |doi=10.1021/jf072529m}}</ref>
|- style="background:#eee;"
|[[Cherry]] ||350-400
|[[Redcurrant]] || 80-420
|- style="background:#eee;"
<!-- |red [[grape]] || 888<ref>{{Cite journal |author= Muñoz-Espada AC, Wood KV, Bordelon B, Watkins BA |title= Anthocyanin quantification and radical scavenging capacity of Concord, Norton, and Marechal Foch grapes and wines |journal= Journal of Agricultural and Food Chemistry |volume= 52 |issue= 22 |pages= 6779–86 |year= 2004 |month= November |pmid= 15506816 |doi= 10.1021/jf040087y}}</ref>
|- style="background:#eee;"
|red [[wine]] || 24-35 -->
|- style="background:#eee;"
|[[Purple corn]] || 1,642<ref>{{Cite journal |author= Lieberman S |title= The antioxidant power of purple corn: a research review |journal= Alternative & Complementary Therapies |volume= 13 |issue= 2 |pages= 107–110 |year= 2007 |doi= 10.1089/act.2007.13210}}</ref>
|}
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