Anthocyanins, a class of water-soluble natural pigments widely found in plants in nature, are colored glycosides obtained from the hydrolysis of anthocyanins. Most of the major color-presenting substances in fruits, vegetables and flowers are related to them. Under different pH conditions of plant cytosol vesicles, anthocyanins give colorful petals. Anthocyanins in their natural state are in the form of glycosides, called anthocyanins, and few free anthocyanins exist. Anthocyanins are mainly used in food coloring, but also in dyes, pharmaceuticals, cosmetics, etc.