Antioxidant activity of anthocyanins and their aglycons.

By Marja P. Kähkönen, M. Heinonen. Journal of Agricultural and Food Chemistry, 2003

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Bioactive Compounds and Health-Promoting Properties of Berry Fruits: A Review (2008, background): “Anthocyanins—which are a flavonoid subgroup—inhibit the oxidation of human LDL and liposomes, and scavenge free radicals [104, 106 , 107].”
Anthocyanins: A Comprehensive Review of Their Chemical Properties and Health Effects on Cardiovascular and Neurodegenerative Diseases (2020, background): “, red wine and blueberry) was prevalent with respect to the total crude extracts, indicating a high-impact biological and nutraceutical value of these compounds in plants and foods [17,20,24,25,29,30].”
Characterization of Plant Antioxidative System in Response to Abiotic Stresses: A Focus on Heavy Metal Toxicity (2012, neutral): “Anthocyanins, a type of flavonoids (they are glucosides of anthocyanidins, Figure 9) present in the vacuoles, have an antioxidative capacity (Kahkonen & Heinonen, 2003) but its location in the cell prevents them to contact directly with ROS production sites, although its levels have been reported…”
Antioxidant and prooxidant properties of flavonoids. (2011, neutral): “aglycons [43–47].”
Beneficial phytochemicals in potato — a review (2013, background): “Cyanidin has been found to be three timesmore effective than pelargonidin as an antioxidant (Pietta, 2000), while another study found malvidin as the most potent antioxidant of the anthocyanidins (Kahkonen & Heionan, 2003).”