Anthocyanins belong to the flavonoid group of phytochemicals, which in turn belong to the polyphenol group. Anthocyanins are found in many commonly eaten fruits and vegetables, and are often responsible for the red, blue and purple colouration of plant foods. Berries are often considered to be the best source of anthocyanins as they contain demonstrably high concentrations of various anthocyanins. However, berries are not as commonly eaten as some other foods with lower amounts of anthocyanins, and so the amount of the food in the diet is an important consideration when assessing total intake. Other commonly eaten foods with reasonably high amounts of anthocyanins include red onions, beetroot, red cabbage, watermelon and red grapefruit. Consuming these foods in the diet may provide significant quantities of anthocyanins which may in the long term have beneficial effects on health, including a reduced risk of developing inflammatory diseases such as cardiovascular disease.
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