Anthocyanin color

Anthocyanins are colored water-soluble pigments belonging to the phenolic group. The pigments are in glycosylated forms. Anthocyanins responsible for the colors, red, purple,
and blue, are in fruits and vegetables. Berries, currants, grapes, and some tropical fruits have high anthocyanins content
anthocyanin-rich black carrot, red cabbage, and purple potato are potential functional foods that have been consumed for prevention of diseases.


Anthocyanins are found abundant in plants, including red-purplish or red to blue-colored fruits, leaves, flowers, roots, and grains. Types of anthocyanin and anthocyanidin have been determined in fruits and vegetables

Cyanidin.
Delphinidin.
Malvidin.
Pelargonidin.
Peonidin.
Petunidin.

Fruits: Black plums, blood oranges, cherries, black and red grapes and pomegranates.
Vegetables: Red cabbage, red onions, red radishes, purple cauliflower, purple corn and the skin of purple eggplant.
Legumes and rice: Black beans, black rice and black soybeans.
Beverages: Grape juice and wine.
 

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