Anthocyanin, also known as anthocyanin, is a natural water-soluble pigment present in nature and exists in hundreds of species, capable of presenting a wide range of colors, mainly in most fruits, vegetables and grains, its plant leaves, skin, fruits and roots are present. Therefore, some dark-colored foods have higher content, such as grapes, blueberries, purple potatoes, etc. Anthocyanins are widely used in food additives, such as coloring agents, preservatives, and nutritional fortification agents. In addition to food in coloring, they are also applied in cosmetics, medicine and dyes. 1, fruits: present in grapes, blueberries, mulberries, blood oranges, strawberries, cherries, red heart dragon fruit, hawthorn and other fruits, which have a certain relationship with fruit color and are reflected in appearance, fruits are a better choice for supplementing anthocyanins. 2, vegetables: such as purple kale, purple potatoes, purple corn, purple potatoes, black wolfberries, eggplant, perilla Beets, radishes, purple onions and other vegetables also contain more anthocyanins; 3, cereals: barley, sorghum, black rice, and beans such as green beans, red beans, black beans, soybeans, adzuki beans, etc., which also contain more anthocyanins. Research has confirmed that anthocyanins have antioxidant, anti-inflammatory and other biological activities, the appropriate daily supplement anthocyanin content of food is beneficial to the body, the skin and cardiovascular and other health effects.