**Abstract**

Anthocyanins are the most important group of water-soluble compounds responsible for the red, purple, and blue colors seen in flowers, fruits, and other parts of the plant. For centuries, these compounds have been consumed by man without obvious detrimental effects due to their bright colors and anti-inflammatory and antioxidant properties. Anthocyanins are an important alternative for synthetic food colorings that have been banned in foods, because they have been associated with certain diseases. Anthocyanins can be extracted from different plant tissues; the usual method of obtaining is solid-liquid extraction. However, it is worth mentioning the existence of other methods. Thus, Japanese scientists developed an alternative methodology that consists of extracting anthocyanins by fermenting the matrices that contain them. The stability of anthocyanins in processed products has been studied, and it has been shown that certain acid anthocyanins are stable after extraction. Anthocyanins are antioxidants that play an important role in reducing the risks of several human degenerative diseases.

**Keywords:** anthocyanins, antioxidants, natural colors
