Anthocyanins seem to be everywhere, literally. As the aging population is searching for natural ways to stay healthy and active, continuing research on various compounds found in everyday food is increasing. Food scientists are searching to discover the natural health secrets Mother Nature locked into everyday foods. One compound that seems to be getting a lot of attention are Anthocyanins. But what exactly are Anthocyanins?

Anthocyanins are responsible for giving nature its vibrant colors. Anthocyanins are present in every fruit and vegetable that has color. You can see the overwhelming presence of this pigment when you visit an orchard or the fresh produce section of your local grocery store. Anthocyanins are present in blueberries, cherries, strawberries, apples, peaches, red raspberries to name a few. In addition, Anthocyanins are the phytochemicals responsible for changing the colors of the leaves from green to fiery red, orange, purple, yellow and more.

Anthocyanins have long been the study of botanists due to their phytoprotective capabilities. To date, over 300 distinct types of Anthocyanins have been identified. Based upon research, Anthocyanins belong to one class of flavonoids. Flavonoids include a number of different classes including flavones, flavonones, flavon-3-ols and flavonols to name a few. Different classes of flavonoids have different oxidations states. Thus, from an oxidative standpoint, different fruits and vegetables offers different oxidative degrees.

These compounds are of increased interest in the dietary intake for natural therapeutic roles. One of the most publicized research of late is the "French paradox." According to the research, red-wine drinkers from Italy and French have healthier cardiovascular health than Westerners. In addition, some fruits that are high in Anthocyanins, including tart cherries, blueberries, raspberries, black currants, etc., are high in ORAC (oxygen radical absorption capability) values. This is the ability to fight free radicals in the body.

Free radicals are unstable molecules that have lost an oxygen molecule. These unstable molecules steal oxygen molecules from healthy cells. One example of the affects of free radicals on healthy cells is the browning of a freshly cut apple or potato. If you have ever cut an apple or a potato and let it set on the counter for 20 minutes you have witnessed the affects of free radicals. The browning of the exposed fruit is what is called "cellular rust." Anthocyanins help to fight free radicals in the body.

This compound is increasingly gain interest for daily dietary intake. The daily consumption of Anthocyanins contained in fruits, vegetable and other foods may be vital maintaining a healthy lifestyle. Tart cherries are a natural and high source of naturally occurring Anthocyanins including over 17 other healthy compounds. Ongoing research suggests, that is the synergistic makeup of all of the phytochemicals, including the Anthocyanins that give the tart cherry the nickname of "natures healing fruit."

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