Anthocyanins are flavonoids found in fruits, vegetables, grains, flowers, and herbs. Recent research suggests that anthocyanins may possess anti-inflammatory, anti-atherosclerotic, and anti-cancer properties.1 Manufacturers of dietary or botanical supplements often use HPLC analytical methods to quantitate anthocyanins for ensuring quality, identity, and purity of manufactured raw materials and finished goods.2,3

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  1. Ronald LP, Xianli W, Agric. Food Chem., 2005, 53 (7), pp 2589–2599
  3. /catalog/papers/15084096


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