ABSTRACT
\nThis paper reviews the literature on occurrence of different colours and
\nchemoprevention activity of anthocyanins, different types of anthocyanins
\ncontaining food materials and their pharmacological actions. These
\nanthocyanins are naturally available coloured compounds from different
\nflowers, fruits and vegetables. Apart from various major pharmacological
\nactions like anti-oxidant, anti-cancer, anti-inflammatory, anti-neurodegrative
\nactivities, these anthocyanins are acts as natural colorants for food and
\nbeverages. Anthocyanin responsible for the colours, red, purple, and blue, are
\nin fruits and vegetables. Anthocyanin levels are high in berries, currants,
\ngrapes, and some tropical fruits. Besides the use of anthocyanin and
\nanthocyanin as natural dyes, these coloured pigments are potential
\npharmaceutical ingredients that give various beneficial health effects. Scientific
\nstudies, such as cell culture studies, animal models, and human clinical trials,
\nshow that anthocyanidins and anthocyanin possess anti oxidative and
\nantimicrobial activities, improve visual and neurological health, and protect
\nagainst various non-communicable diseases. This review focuses on the role of
\nanthocyanidins and anthocyanin as natural food colorants and their
\nnutraceutical properties for health. There is no evidence that anthocyanins
\nhave a harmful effect on human health. However, future research is going on
\npharmacological actions and use of anthocyanins.<\/p>\n
https:\/\/ijsrst.com\/IJSRST2293107<\/p>\n