Anthocyanins are a group of water-soluble pigments that give many fruits, vegetables, and flowers their characteristic red, purple, and blue hues. They belong to the class of flavonoids and are powerful antioxidants. Anthocyanins are found in berries (blueberries, raspberries, black currants), grapes, red cabbage, eggplant and other plant products.
The main function of anthocyanins in plants is to protect against ultraviolet radiation and other stressors, as well as to attract pollinating insects. For humans, anthocyanins have an antioxidant effect, neutralizing free radicals, which helps reduce the risk of developing cardiovascular diseases, certain types of cancer and skin aging.
Anthocyanins also have anti-inflammatory and immune-boosting properties. Studies have shown that they can improve vision, lower cholesterol, regulate blood sugar levels, and support cardiovascular health. The inclusion of foods rich in anthocyanins in the diet contributes to general health promotion and the prevention of various diseases.