Anthocyanins
The pigments that make black rice, purple corn, and blueberries dark — and some of the most potent antioxidants in the plant kingdom.
— Definition
Anthocyanins are water-soluble flavonoid pigments that produce red, purple, and blue colours in plants. They are potent antioxidants, anti-inflammatory agents, and have documented effects on cardiovascular health, cognitive function, and blood glucose management.
— In Detail
Cyanidin-3-glucoside (C3G) is the primary anthocyanin in black rice (Chak-Hao) and is among the most studied. Mechanisms: inhibits LDL oxidation (oxidised LDL is the form that embeds in arterial walls — not native LDL); inhibits NF-κB (the master inflammatory switch); crosses the blood-brain barrier and reduces amyloid-beta accumulation relevant to Alzheimer's; activates AMPK (a cellular energy switch that improves insulin sensitivity); reduces intestinal permeability. Anthocyanins are most concentrated in the bran of black and red rice — which is why polishing removes virtually all of them. pH-sensitive: they turn blue/purple in alkaline conditions, red in acidic — explaining natural food colour changes.
— Why It Matters
Chak-Hao (Meitei black rice from Manipur) has among the highest anthocyanin concentrations of any rice variety globally. Traditional consumption across Northeast India predates modern nutritional science by centuries — the empirical evidence preceded the molecular explanation. Polished white rice has essentially zero anthocyanin content.
— Related Terms
— See in Field Guide
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