Anthocyanins are naturally occurring flavonoid pigments found abundantly in fruits and vegetables such as berries, grapes, and red cabbage. Their use in supporting cardiovascular health is primarily justified by scientific investigation rather than tradition. Multiple epidemiological and clinical studies suggest that anthocyanin-rich foods and supplements may confer protective effects against cardiovascular disease (CVD). The proposed mechanisms include antioxidant activity, improvement of endothelial function, reduction in blood pressure, and modulation of lipid profiles.

For example, a 2013 study published in Circulation found that higher anthocyanin intake was associated with a reduced risk of myocardial infarction in young and middle-aged women. Several randomized controlled trials (RCTs) have reported modest improvements in markers such as blood pressure, LDL cholesterol, and arterial stiffness with anthocyanin supplementation. However, these effects are generally moderate, and not all studies are consistent in their findings. Systematic reviews point out that while the evidence is promising, variations in study design, dosage, and anthocyanin sources make it difficult to draw definitive conclusions.

Overall, the use of anthocyanins for cardiovascular support is rooted in scientific research, but the quality and consistency of the evidence place its overall strength at a moderate level.