Anthocyanins

Recent research mentioning Anthocyanins

1. [USDA Agricultural Research Service study] Anthocyanins in Elderberry (Sambucus) — new food source
   USDA Agricultural Research Service study · USDA Agricultural Research Service study · 2026-08-01ai deep research
2. [USDA FoodData Central referenced study] Anthocyanins in Chokeberry (Aronia) — new food source
   USDA FoodData Central referenced study · USDA FoodData Central referenced study · 2026-08-01ai deep research
3. [Phenol-Explorer berries report] anthocyanins in cranberry — new relationship
   Phenol-Explorer berries report · Phenol-Explorer berries report · 2026-06-01ai deep research
4. [Phenol-Explorer Database] anthocyanins in blackcurrant — concentration update
   Phenol-Explorer Database · Phenol-Explorer Database · 2026-06-01ai deep research

Continuously updated by the research discovery pipeline. New citations appear automatically within a day of publication.

How it works

Anthocyanins, also called anthocyans, are water-soluble vacuolar pigments that, depending on their pH, may appear red, pink, purple, blue, or black.

Source: Wikipedia

Chemistry

IUPAC name

2-phenylchromenylium

Formula

C15H11O+

PubChem

CID 145858 →

Source: PubChem (NIH, public domain)

Learn more