About this page: Data is drawn from Nutriofia's structured database of published sources (CoFID, USDA, and published analytical literature). The coverage bar shows what percentage of our 1136 foods have been measured for Anthocyanins (total). This is a research tool — nothing here constitutes medical advice.
About Anthocyanins (total)
Anthocyanin
Anthocyanins are the pigments responsible for red, purple and blue colours in berries, cherries, red grapes, red cabbage and aubergine. They are among the most studied polyphenols, with evidence linking higher intakes to improved cardiovascular health, cognitive function and anti-inflammatory effects.
⚠️ Too little
No deficiency disease; not essential nutrients.
🚫 Too much
No adverse effects established from dietary intakes.
Sources:
PMC
📊
No data yet in database
None of the 1136 foods in the Nutriofia database currently have a recorded value for Anthocyanins (total). This is a data gap to fill from published sources (USDA, CoFID, and analytical literature).
Data sources:
Standard nutrients: McCance & Widdowson's Composition of Foods Integrated Dataset (CoFID), Public Health England.
Phytochemical data: USDA Flavonoid Database Release 3.3 (2018) and published analytical literature as noted.
EU Nutrient Reference Values: Regulation (EU) No 1169/2011 (Annex XIII).
All values per 100g fresh weight unless stated. Nothing here constitutes medical advice.
Nutriofia database · Argarth Collective Ltd · Company No. 16864945.