Anthocyanins also called anthocyans, are water-soluble vacuolar pigments that, depending on their pH, may appear red, purple, blue, or black. In 1835, the German pharmacist Ludwig Clamor Marquart named a chemical compound that gives flowers a blue color, Anthokyan, in his treatise "Die Farben der Blüthen" (English: The Colors of Flowers). Food plants rich in anthocyanins include the blueberry, raspberry, black rice, and black soybean, among many others that are red, blue, purple, or black. Some of the colors of autumn leaves are derived from anthocyanins.

In the present book, eleven typical literatures about Anthocyanins published on international authoritative journals were selected to introduce the worldwide newest progress, which contains reviews or original researches on Anthocyanins. We hope this book can demonstrate advances in Anthocyanins as well as give references to the researchers, students and other related people.