Anthocyanins belong to the flavonoids class of the polyphenol. They are contributing to the colors such as red, blue, yellow and purple of many fruits and vegetables. In nature, anthocyanins predominantly exist as glycosides of polymethoxy and polyhydroxy derivatives of flavylium salts or 2-phenyl-benzopyryliurn. Though some anthocyanins can be found in lower plant like mosses and ferns, almost all anthocyanins are found in higher plants.