Anthocyanins are derived from anthocyanidins by adding sugars. They are odorless and moderately astringent. Although approved to color foods and beverages in the European Union. There is no conclusive evidence anthocyanins have any effect on human biology or diseases. Anthocyanins are approved for use as food colorants in the European Union, Australia, and New Zealand, having colorant code E163. Although anthocyanins have been shown to have antioxidant properties in vitro

Jayaprakasam et al. (2005) showed that anthocyanins and anthocyanidins can induce insulin release from pancreatic β-cells. Anthocyanins are reported to have potential for treatment of diabetic retinopathy (Nabavi et al., 2015). Anthocyanin protects against diabetes-related endothelial dysfunction as well as increases adiponectin secretion (Liu et al., 2014).

Research also indicates that anthocyanins make a greater contribution to the antioxidant activity of fruits than other phenolic compounds.

A Summary of Anthocyanin Characteristics:

»»» Create pigmentation in dark colored fruits and vegetables

»»» Natural SPF protectant for both plants and our skin

»»» Scavenge free radicals

»»» Reduce inflammatory markers

»»» Suppress cytokine activity

»»» Trigger activity in cells and genes that protect against inflammation and shut off the communication signals which promote expression of oncogenes

»»» Promote normal cell differentiation of certain cancers

»»» Increase apoptosis in cancer cells