Anthocyanins are members of the flavonoid group
Predominant in teas, honey, wines, fruits flowers, vegetables, nuts, olive oil, cocoa and cereals.
Anthocyanins (literally “flower blue”) are water-soluble pigments that appear red to blue, according to the pH respectively. They occur in all tissues of higher plants, providing color in leaves, plant stem, roots, flowers, and fruits, though not always in sufficient quantities to be noticeable. Anthocyanins are most visible in the petals of flowers of many species. Blueberries, cranberries, and bilberries are rich in anthocyanins, as are the berries of the Rubus genus (including black raspberry, red raspberry and blackberry), blackcurrants, cherries, eggplant peel, black rice, grapes, red cabbage, and violet petals. Anthocyanins are partly responsible for the red and purple colors of some olives.
Flavonoids (meaning yellow) are widely distributed in plants, fulfilling many functions. Flavonoids are the most important plant pigments for flower coloration, producing yellow or red/blue pigmentation in petals designed to attract pollinator animals. In higher plants, flavonoids are involved in UV filtration, symbiotic nitrogen fixation and floral pigmentation. They are seen most notably in lemons, oranges, and grapefruit. Flavonoids in flowers and fruit provide visual cues for animal pollinators and seed dispersers to locate their targets. Flavonoids are located in the cytoplasm and plastids. Many of the foods that we eat, including dark chocolate, strawberries, blueberries, cinnamon, pecans, walnuts, grapes, and cabbage, contain flavonoids. These chemicals lower cholesterol levels, and many have antioxidant properties.