Table 1.

Anthocyanin content of the fruits and vegetables mentioned in the manuscript.

Fruits and Vegetables	Anthocyanin Content	Administrated as	References
Blackberry (Rubus fruticosus)	820–1800 mg/kg	Fresh fruit	[39]
Black mulberry (Morus nigra)	42.4 mg/100 g	Fresh fruit	[40]
Bilberry (Vaccinium myrtillus)	1610–5963 mg/L	Juice 100%	[23]
Black carrots (Daucus carota ssp. sativus var. atrorubens)	1750 mg/kg	Fresh vegetable	[41]
Black chokeberries (Aronia melanocarpa)	1480 mg/100 g	Fresh fruit	[42]
Black soybean (Glycine max)	0.1–23.04 mg/g	Seed coat	[43]
Black currant (Ribes nigrum)	176–1298 mg/L	Juice 100%	[23]
Blood orange (Citrus sinensis)	4.6 ± 0.7; 72.4 ± 0.6 mg/L	Fresh fruit	[44]
Blueberry (Vaccinium virgatum and Vaccinium corymbosum)	134 mg/kg	Fresh fruit	[45]
Cherry (Prunus cerasus)	22 mg/100 g	Fresh fruit	[23]
Cornelian cherry (Cornus mas)	128.45 ± 5.14 mg/L C3G 226.78 ± 8.61 mg/L		[46]
Cowpea (Vigna unguiculata)	1.7–3.9 mg/g	Seeds	[43]
Cranberry (Vaccinium macrocarpon)	460–2000 mg/kg	Fresh fruit	[39]
Eggplant (Solanum melongena L.)	11.53 g/100 g DW delphinidin, 0.55 g/100 g DW of petunidin	Fruit	[25]
Grape (Vitis vinifera)	300–7500 mg/kg	Fresh fruit	[39]
Kiwi (Actinidia melanandra)	478 μg/g in skin, 81 μg/g in flesh	Fresh fruit	[47]
Mahaleb cherries (Prunus mahaleb) (g/kg DW)	7.80 ± 1.10; 15.60 ± 3.10; 17.70 ± 3.50; 18.90 ± 0.90	Fresh fruit	[48]
Pepper (Capsicum annuum L.)	0.96 mg anthocyanin/100 g fresh weight		[26]
Pomegranate (Punica granatum)	43 mg/L	Juice	[23]
Purple maize (Zea mays indurate)	4.3 to 117-mg C3G/g	dark-colored purple corncob	[49]
Purple sweet potato (Ipomoea batatas L.)	0.94- 1.75 g/kg	Fresh weight	[24]
Strawberry (Fragaria × ananassa)	232 mg/100 g	Fresh fruit	[23]

C3G = cyanidin 3-glucoside; P3OG = pelargonidin-3-O-glucoside; DW = dry weight.