Anthocyanins are powerful compounds found in fruits and vegetables that may help reduce the risk of cardiovascular disease (CVD), cognitive decline and cancer!
Anthocyanins are members of the flavonoid (Flavonoids are a group of plant metabolites that are thought to provide health benefits) group of phytochemicals (biologically active compounds found in plants) this group is predominant in; teas, honey, wines, fruits, vegetables, nuts, olive oil, cocoa, and cereals. This is a class of compounds with antioxidant effects!!
Anthocyanin pigments have been used in folk medicine throughout the world.
Laboratory research as well as studies in animals and humans have suggested that anthocyanins may play important roles in helping reduce the risks of cardiovascular disease, cognitive decline and possibly cancer.
There are many aspects to anthocyanins’ role in the body that remain a mystery, such as how they work in the body, absorption and their distribution in the tissues.
Anthocyanins are plentiful in plant foods, providing the bright red-orange to blue-violet colors of many fruits and vegetables.
The fruits and vegetables that contain anthocyanins include:
- Grape juice
- Purple grapes
- Purple asparagus
- Red apples
- Red beans
- Red beets
- Red cabbage
- Red or purple grapes
- Red onions
- Red pears
- red wines
Other great sources of anthocyanins include:
- Kidney beans
- Black beans
- Red onion
- Sweet potato
- Black Rice
There is a little something for everyone on this list! Besides all the positive listed above, these are also great sources of fiber!