Concentrations of anthocyanins in common foods in the United States and estimation of normal consumption.

By Xianli Wu, G. Beecher, J. Holden, D. Haytowitz, S. Gebhardt, R. Prior. Journal of Agricultural and Food Chemistry, 2006

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Phenolic content and antioxidant capacity of fruits of plum cv. 'Stanley' ('Prunus domestica' L.) as influenced by maturity stage and on-tree ripening (2012, background): “The anthocyanin concentrations are within the range reported for other red/purple plum cultivars (Franke et al., 2004; Cevallos-Casals et al., 2006; Wu et al., 2006; Vizzotto et al., 2007).”
Bioactive compounds and antioxidant capacities of 18 non-traditional tropical fruits from Brazil (2010, background): “In comparison, strawberries contain 21 mg/100 g, red grapes 27 mg/100 g, red raspberries 92 mg/100 g, cherries 122 mg/100 g, blackberries 245 mg/100 g and cultivated blueberries 387 mg/100 g (Wu et al., 2006).”
Phytochemical evaluation of white (Morus alba L.) and black (Morus nigra L.) mulberry fruits, a starting point for the assessment of their beneficial properties (2015, background): “In general, mulberry fruits had antioxidant capacities and total phenolic contents comparable with other berries, such as blueberries and cranberries, well known for their high content in phytochemicals with proven health benefits (Wu et al., 2004, 2006).”
Anthocyanins: A Comprehensive Review of Their Chemical Properties and Health Effects on Cardiovascular and Neurodegenerative Diseases (2020, background): “5 mg/day in the US [72], while in Europe mean intake ranges from 19 to 65 mg/day for men and from 18 to 44 mg/day for women [81].”