In the past, fruits and vegetables accounted for a large part of the food people eat on a daily basis, a lifestyle characterized by abundant and healthy food.
Later, it was realized that many pigments that could bring bright colors to fruits and vegetables were actually very valuable nutrients. Modern technology can also be used to develop more sophisticated products.
There are many pigments in nature, some of which can be used as both edible pigments and as important nutrients, many of which are between yellow, orange and red. Anthocyanins are a class of natural pigments found in fruits and vegetables, allowing fruits and vegetables to appear in red to blue tones. In industrial production, most of the commonly used sources of pigments are grapes, elderberry fruit, raspberries and red kale (purple kale). Anthocyanins can not only be used as pigments, but also have many biological activities, and anthocyanins from different sources have different characteristics. Anthocyanins derived from grape skins can reduce the risk of heart disease, and anthocyanins from elderberry fruit are resistant to influenza viruses, and anthocyanins from raspberries have a good protective effect on vision.