| Abstract | Anthocyanins are water-soluble polyphenolic pigments that are widely distributed in plants. These compounds play important roles in plant physiology and propagation, acting as defense agents against biotic and abiotic stresses and attracting pollinators and seed dispersers. Their wide spectrum of colors in foods is a key quality attribute that appeals to consumers. Anthocyanins have also been increasingly shown to possess a number of health benefits, which has led to growing interest in research and commercial application of these molecules in functional foods, nutraceuticals, cosmetics, and pharmaceutical products. This chapter aims to highlight natural sources of anthocyanins based on research published in the past two decades to illustrate the diversity and commonality of these molecules in foods, herbs, and some exotic plants around the world. |
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