Technical Abstract: Anthocyanins are the red, blue, and purple pigments present throughout nature. Foods rich in anthocyanins include berries, red cabbage, radish, eggplant, blue corn, and purple carrots, as well as many other red, purple, and blue fruits, vegetables, and legumes. Evidence continues to accumulate suggesting multiple roles for dietary anthocyanins in promoting health and preventing disease. Anthocyanins have been associated with reduced risk for cardiovascular disease, cancer, diabetes, and cognitive decline. All of these beneficial health effects require that the anthocyanins be well-absorbed. However, bioavailability studies have suggested otherwise. New evidence emerging may begin to explain this incongruity.