Abstract
Anthocyanins are bioactive compounds with strong nutraceutical potential. They are a widely distributed class of flavonoids and can be defined as glycosides of anthocyanidins. Anthocyanins are usually present as pigmented compounds in fruits and vegetables including cherries, plums, strawberries, raspberries, blackberries, grapes, redcurrants, blackcurrants, vegetable roots, legumes and cereals. There are various reports about the biological properties and nutraceutical potential of anthocyanins. This review discusses some recent reports on the neuro-protective effects, cardio-vascular benefits, liver health improvement and anti-inflammatory effects associated with the consumption of anthocyanins compounds, either in pure or complex forms.