Natural pigments in cell-sap, usually of shades of red or blue.

The colouring matter found under the grapes skin.

The pigments found in red grape skins that give red wine its color.

Phenolics which strongly influence a wine's colour.

Any of various water-soluble pigments that impart to flowers and other plant parts colors ranging from violet and blue to most shades of red (from American Heritage Dictionary).

are the red, blue and purple pigments of grapes, which can be extracted during winemaking and are responsible for the colour of red wines. In time the purple of red wines changes to brick red as the anthocyanin molecules join together and eventually drop out as a bottle crust.

pigments found in the skin of red wine grapes.

represent a sugar or acid form of anthocyanidins. Next to chlorophyll, anthocyanins are the most important group of plant pigments visible to the human eye. They are one class of flavonoids that contribute to antioxidant capacity of fruits, but may have other biological affects. Anthocyanins have been shown to be powerful natural antioxidants which are beneficial to our health. Of the antioxidants, they show the most ability to penetrate cell membranes and provide protection. Research has linked anthocyanin activity to an increase in peripheral circulation, improved vision, enhanced immune systems, and wound healing.

phenolic compounds found in grapes which contain most of the coloring matter.

Flavonoids found in blue foods such as blueberries and grapes. They help protect your eyes against free radicals.

pigments in plants responsible for pink and purple colors.

Pigment that inhibits bacteria and is anti-inflammatory

phytochemicals from the class of flavonoids (pigments) which help to protect the plant from UV damage. Anthocyanins have powerful anti-oxidant activities.

Glycoside pigments occurring in the sap of stems, leaves, flowers and fruits and giving rise to the blue, purple or red colour found in these parts. Plants high in anthocyanins are blackberry (Rubus fruticosus) and grapes (Vitis vinifera).

A type of water-soluble pigment having a red, purple, or blue colour depending on the plant cell pH.

Naturally occurring polyphenolic compounds give many fruits, vegetables and plants their bright colors. Originally derived from two Greek words meaning plant and blue, anthocyanins are what make eggplants purple and pomegranates red. Many of the antioxidant characteristics in plants are due largely to anthocyanins. In fact, the darker, more deeply red and blue fruits usually have higher values of antioxidants; the rich, red pomegranate is absolutely loaded.