1.What is Anthocyanins?
Anthocyanins (also anthocyans;) are water-soluble vacuolar pigments that, depending on their pH, may appear red, purple, blue, or black. Food plants rich in anthocyanins include the blueberry, raspberry, black rice, and black soybean, among many others that are red, blue, purple, or black. Some of the colors of autumn leaves are derived from anthocyanins.
Anthocyanins belong to a parent class of molecules called flavonoids synthesized via the phenylpropanoid pathway. They occur in all tissues of higher plants, including leaves, stems, roots, flowers, and fruits. Anthocyanins are derived from anthocyanidins by adding sugars. They are odorless and moderately astringent.
Anthocyanins extracted from plants are also commonly used as dyes, natural food colorants, and food additives. For instance, the commercial additive E163 is most commonly derived from grape skin, also can from Bilberry and used to add a purple color to jam, candies, and beverages.
2.How Anthocyanins Works
Anthocyanins have antioxidant properties, meaning that they fight damaging compounds called free radicals. When free radicals accumulate in your body, they cause oxidative stress. In turn, this oxidative stress leads to inflammation and may increase your risk of chronic ailments, such as cancer and heart disease. Antioxidants like anthocyanins thus help reduce oxidative stress and disease risk.
Anthocyanins fluoresce, enabling a tool for plant cell research to allow live cell imaging without a requirement for other fluorophores. Anthocyanin production may be engineered into genetically-modified materials to enable their identification visually.
3.Benefits and Uses
Visual markers 
May protect against type 2 diabetes
May reduce your risk of certain cancers
May improve heart health
May improve your brain function
May reduce inflammation
Other potential benefits: Antimicrobial effects, UV protection, Weight loss