Anthocyanins

The liquid is presented as the main delivery vehicle for probiotic and antioxidant compounds. The finished product is presented as providing measurable antioxidant activity from anthocyanin pigments comparable to acai berries. Purple cabbage sauerkraut is one of the most high-value fermented foods because it provides both niacin and anthocyanins. Observational research associates anthocyanin consumption with reduced rates of breast, colon, and prostate cancer. Blueberries and blackberries have the strongest anti-cancer potential among berries due to their exceptionally high anthocyanin concentration. Blackberries have high anthocyanin content and are preferred over grapes due to lower sugar. A cited 2018 study measured black carrot anthocyanin content at 1,750 milligrams per kilogram. Anthocyanin pigments evolved as a plant survival strategy to attract animals through vivid colors and sweet taste, facilitating seed dispersal. The same anthocyanin molecule can appear red, violet, or blue depending on the pH of the plant tissue it inhabits. At very acidic pH (~3) anthocyanins appear red; at neutral to slightly basic pH (7–8) they appear violet; at strongly alkaline pH (~11) they app…