Anthocyanins are a class of flavonoid compounds found in many fruits and vegetables, particularly those with red, blue, or purple coloring (such as berries, red cabbage, and black rice). Their use in supporting or treating metabolic syndrome has a basis in scientific research rather than traditional medicine. Several preclinical and clinical studies have explored the effects of anthocyanins on components of metabolic syndrome, which includes obesity, dyslipidemia, hypertension, and impaired glucose metabolism.

The proposed mechanisms by which anthocyanins may benefit metabolic syndrome include their antioxidant and anti-inflammatory effects, improvement of endothelial function, modulation of lipid metabolism, and enhancement of insulin sensitivity. Meta-analyses of randomized controlled trials suggest that anthocyanin supplementation can modestly reduce LDL cholesterol, improve HDL cholesterol, and lower blood pressure in individuals with metabolic risk factors. Some studies also report improvements in markers of glucose metabolism, although the effects are generally modest and not always consistent.

While the evidence is promising, it is not conclusive. Most clinical studies have small sample sizes, short durations, and use varying doses and sources of anthocyanins. Larger, long-term trials are needed to confirm these benefits and to establish optimal dosing. Nonetheless, the current body of evidence supports a moderate scientific rationale for the use of anthocyanins in the management of metabolic syndrome.