Anthocyanin pigments are responsible for the orange-red and blue-violet colors of many fruits, vegetables, cereal grains, and flowers. Interest in anthocyanins has intensified because of their health benefits as dietary antioxidants. This book reviews the relationship of anthocyanins to human health and disease. It examines the bioavailability, chemistry, metabolism, and efficacy of anthocyanins, as well as their role in protecting the body from several age- and obesity-related chronic diseases. Diseases covered include colorectal cancer, metabolic syndrome, neuronal and cognitive dysfunction, immune dysfunction, eye disorders, and cardiovascular disease.