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Anthocyanins
The anthocyanins in the cell sap are responsible for the red and blue colors of many fruits and vegetables.
What are anthocyanins?
Anthocyanins are a family of intensely colored red, purple, and blue pigments that are present in plants. They belong to the larger class of plant-based compounds known as flavonoids. All plant parts, including fruits, seeds, shoots, flowers, and leaves, are rich in flavonoids. By luring pollinators, they promote plant reproduction and shield plants from environmental stresses including UV (ultraviolet) light, drought, and cold.
Six major forms of anthocyanins are identified among the approximately 6,000 flavonoids:
- Cyanidin
- Delphinidin
- Malvidin
- Pelargonidin
- Peonidin
- Petunidin
Anthocyanins are typically abundant in foods like red, purple, blue, and black fruits, vegetables, and grains. The largest concentrations are found in berries, especially black elderberries and aronia berries (chokeberries). Strawberries, raspberries, blackberries, and blueberries are other excellent sources.
Learn more about anthocyanins here:
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