Anthocyanins

How it works

Benefits

Comparisons

Background

Where it comes from

Highlighted claims

• The same anthocyanin molecule can appear red, violet, or blue depending on the pH of the plant tissue it inhabits. — Antioxidants Control the Leaves Changing Color in the Fall
• At very acidic pH (~3) anthocyanins appear red; at neutral to slightly basic pH (7–8) they appear violet; at strongly alkaline pH (~11) they appear blue. — Antioxidants Control the Leaves Changing Color in the Fall
• Dietary sources of anthocyanins include currants, eggplant, oranges, blackberries, cherries, and grapes. — Antioxidants Control the Leaves Changing Color in the Fall
• Anthocyanin is a pigment that gives berries their red, purple, or blue coloration. — Best Berries on the Ketogenic Diet
• Anthocyanins are antioxidants that spike in leaves at the end of summer as temperatures begin to fall. — Antioxidants Control the Leaves Changing Color in the Fall
• The primary biological role of anthocyanins in plants is protection against extreme temperatures during seasonal transition. — Antioxidants Control the Leaves Changing Color in the Fall
• Anthocyanin pigments evolved as a plant survival strategy to attract animals through vivid colors and sweet taste, facilitating seed dispersal. — Best Berries on the Ketogenic Diet
• Blueberries and blackberries have the strongest anti-cancer potential among berries due to their exceptionally high anthocyanin concentration. — 7 Fruits That Destroy Cancer
• Anthocyanins directly inhibit cancer cell growth by interfering with the signaling pathways cells use to proliferate. — 7 Fruits That Destroy Cancer
• Anthocyanins act as a preferred food source for gut microbes, enriching microbial diversity and thereby strengthening immune surveillance. — 7 Fruits That Destroy Cancer