Comparing E163 - Anthocyanins vs E162 - Beetroot red

Is anthocyanin always present in leaves?

No—anthocyanins vary by species and conditions; many green leaves have little to none until they’re young, senescing (autumn), or under stress such as high light, cold, or nutrient limitation.

How much anthocyanin per day?

There’s no recommended daily intake or established ADI; typical diets supply roughly a few tens to a few hundred milligrams per day from fruits and vegetables, and intake at normal food levels is considered safe.

What colors come from anthocyanins?

They give red, pink, purple, and blue hues, shifting with pH—more red in acidic conditions and more blue/purple as pH rises.

How to extract anthocyanin from plants?

Crush colored plant material and soak it in acidified water or food-grade ethanol (e.g., 50–70% ethanol or water with a little lemon juice), then filter; keep the extract cool, protected from light, and away from high pH to limit degradation.

What are anthocyanins good for?

As E163, they’re used to color foods and drinks in red-to-blue shades; while they show antioxidant activity in vitro, human health benefits remain limited and inconclusive.