9. Anthocyanidins: intake and food sources

Anthocyanidins are present in all red-blue-purple fruits and vegetables (e.g., berries, apples, pears, grapes, plums, and aubergine) along with red wine. They are responsible for the color of these foods. Depending on the region, anthocyanidins fluctuate from the second to the fourth most consumed flavonoid class (7–10%) [21]. The mean intake of anthocyanidins range from 20 to 40mg/day in most of the countries (Table 2). Countries with a high consumption of berries, such as Finland, are the top consumers of anthocyanidins (∼50mg/day) [31], while Brazil and the US have a particularly low intake (<15mg/day) [20, 34, 35, 37, 60].
