How do people benefit from anthocyanins and what plant foods contain them?
In berry research particularly, anthocyanins have been shown to possess strong antioxidant qualities that guard cells of the fruit pulp and seeds from reactive oxygen species (“free radicals”) formed during normal plant metabolism and exposure to ultraviolet light. When people eat anthocyanin-rich foods, we obtain the benefit of these antioxidant qualities, giving us the same capacity for combating the damaging free radicals. Among plant foods providing the richest sources of anthocyanins are blueberries, cranberries, blackberries, red currants and cherries (up to 400 mg in every 100 gram serving) and Concord grapes (as high as 750 mg/100 grams). Two of the richest sources of anthocyanins in berries are in the black raspberry and tropical palmberry (or acai). A good rule of thumb is this: dark blue, purple or black fruits that easily stain your fingers (or thumb) during picking are great sources of anthocyanins. Non-berry plant foods rich in anthocyanins include brightly colored (bluis
