Being water-soluble pigments, proanthocyanidins and anthocyanidins 
are subgroups of flavonoids responsible for red, pink, purple, blue, or violet colors of most flowers and fruits.
Subtypes:
Proanthocyanidins include procyanidins, propelargonidins, profisetinidins, prodelphinidins and proguibourtinidins. The most commonly studied and researched flavonoid is oligomeric proanthocyanidin, which is also called “pycnogenol”.
Anthocyanidins are cyanidin, delphinidin, malvidin, luteolinidin, aurantinidin, peonidin, and petunidin.
Food Sources:
Fruits: acai berry, bilberry, blackberry, blueberry, cherries, cranberry, elderberry, red grapes, litchi, red mulberry, nectarine, peach, olive, pomegranate, raspberry, and strawberry.
Vegetables: eggplant, radish, radicchio, rhubarb, and red cabbage.
Health Benefits:
- Are potent antioxidants and scavenge free radicals.
- Have anti-inflammatory effects.
- Exhibit anti-cancer properties.
- May help reduce blood sugar level.
- May improve blood flow.
- Strengthen walls of the vessels.
- May alleviate allergies.
- Enhance immune system.
- Help reduce bad cholesterol.
- Stabilize collagen and elastin.
- May help accelerate the healing process of bursitis and tendinitis.
- Improve motility of sperms.
