Anthocyanins are water-soluble plant pigments from the flavonoid group, responsible for the red, purple, and blue hues of berries, grapes, red cabbage, and purple corn. They are gaining increasing importance in the food and supplement industries because they combine natural coloring with functional properties, thus supporting health-oriented product concepts.
What are anthocyanins?
Chemically speaking, anthocyanins are glycosylated forms of anthocyanidins, which include cyanidin, delphinidin, and malvidin. Various sugar bonds and acylations result in numerous structural variants with sometimes significantly different stability. Acylated anthocyanins from black carrots or purple corn, in particular, are considered technologically robust and are therefore preferred in coloring food ingredients.
In plants, they perform several functions:
- UV protection: absorption of UV radiation,
- Antioxidant protection: scavenging free radicals,
- Signaling effect: attracting pollinators and seed dispersers,
- Stress response: production in response to cold, light stress, or nutrient deficiency
Stability of anthocyanins
Anthocyanins are considered technologically challenging ingredients because they are highly sensitive to environmental conditions.
These pigments are sensitive to pH, temperature, light, and oxygen. They exhibit the highest stability and intense red color in acidic matrices, while neutral or alkaline conditions can lead to color shifts and degradation. Therefore, anthocyanin extracts are particularly suitable for beverages, fruit preparations, capsule products, or functional blends with controlled formulations. A suitable raw material source and standardized extracts are crucial for reproducible product quality.
Health effects – current state of research
Anthocyanins are being intensively studied with regard to their bioactive properties. The overall data is positive, although effects depend heavily on matrix, dose, and bioavailability.
Antioxidant effect: Anthocyanins can neutralize free radicals and reduce oxidative stress.
- Study: Wallace et al., 2016 – Journal of Agricultural and Food Chemistry → Review of antioxidant mechanisms and bioavailability
Cardiovascular health: Several studies show associations between anthocyanin intake and: improved vascular function, reduced LDL oxidation status, and lower inflammatory markers
- Study: Cassidy et al., 2013 – Circulation → Higher anthocyanin intake correlates with a lower risk of heart attack in women
Blood glucose and metabolic regulation: Anthocyanins can modulate carbohydrate digestion enzymes and influence insulin sensitivity.
- Study: Hanhineva et al., 2010 – Molecular Nutrition & Food Research → Anthocyanins influence glucose transporters and signaling pathways
Importance for food and supplement development
Anthocyanins offer several advantages:
- natural coloring
- antioxidant marketing arguments
- functional positioning
- high consumer acceptance
Challenges remain:
- stability in processing and storage
- standardization of content
- demonstrating bioactive effects in final products
Standardized extracts from stable sources such as black currant, purple corn, or aronia are therefore becoming increasingly important.
Did you know?
Red cabbage serves as a natural pH indicator in chemistry lessons
Red cabbage contains a particularly high number of anthocyanins, whose structure changes depending on the pH value. In acidic environments, they appear reddish, at neutral pH violet, and under alkaline conditions blue to greenish. Therefore, red cabbage juice is frequently used in chemistry lessons as a natural pH indicator to visualize acids and bases.
Our products
We offer several extracts with varying anthocyanin or anthocyanide content. Browse our products and contact us for a free, no-obligation quote.
Disclaimer
For legal reasons, we would like to point out that some of the above statements require further research and studies to scientifically prove them. Therefore, not all statements can currently be accepted by conventional medicine.
The information contained in this article regarding legal regulations, approvals, and possible uses of raw materials is based on careful research and our current state of knowledge (as of July 2025). However, we assume no liability for the completeness, accuracy, or timeliness of the information.
The legal framework for food and food supplements is subject to constant change. Therefore, the manufacturer or distributor is always responsible for checking the applicable regulations, EU regulations, and approval lists for the use of raw materials and health-related claims.
In case of legal uncertainty, we recommend consulting legal experts or the relevant authorities.