Anthocyanins

Abstract

Anthocyanins are a group of plant phenolics characterized by their blue-orange-red color. They have a double interest as plant constituents, one technological, since they can not only be used as natural colorants in the food industry but also can interact with other plant components influencing the final characteristics of the processed product, and the other is related to their implications on human health as they can be considered functional ingredients and have shown themselves as potential targets for the pharmacological industry. This chapter summarizes the existing literature in this area: from anthocyanin occurrence and phytochemistry to their biosynthesis, biological activities, and an overview of the biotechnological approaches that are in use at present.