Anthocyanins are versatile and plentiful flavonoid pigments found in red/purplish fruits and vegetables, including purple
cabbage, beets, blueberries, cherries, raspberries and purple grapes. Within the plant they serve as key antioxidants and pigments contributing to the coloration of flowers. Our online
experiments archive includes instructions for using red cabbage juice as a
pH indicator, and answers in our archives describe
how to perform pigment chromatography.