Anthocyanidins are a type of flavonoid,  a class of compounds with antioxidant  

effects found in many plants.  They give many fruits, flowers,  

and vegetables their vibrant  red, blue, and purple colors.

Common sources include berries (like  blueberries and raspberries), grapes,  

red cabbage, and eggplants. The major benefit  of anthocyanidins is their potent antioxidant  

activity which can neutralize free  radicals in the body. Free radicals  

can cause cellular damage, leading to  premature aging and a range of diseases.

Consuming foods rich in anthocyanidins may  offer protective effects against a variety  

of health concerns, including cardiovascular  disease, cognitive decline, and certain cancers.

Furthermore, they may have  anti-inflammatory properties,  

enhancing overall health. It's important  to note that when anthocyanidins are  

attached to sugar molecules, they are called  anthocyanins, the form typically found in foods.