phytochemicals Phytochemicals

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MW: 331.3
Formula: C17H15O7+

What is Malvidin?

Malvidin is an anthocyanin. In acidic solutions malvidin has a red color, which turns to blue in alkaline conditions.


Malvidin and its glycosides are responsible for the red to blue color of many food items such as red grapes, cranberries, blueberries and black rice. Malvidin is also responsible for the color of primroses.

Health Benefits of Malvidin

Not many studies have focused on the health effects of malvidin. A German study found a very low absorption of malvidin-3-glucoside in humans after consumption of in red wine or red grape juice[1]. The study suggested that not malvidin-3-glucoside but rather not yet identified anthocyanin metabolites and/or other polyphenols in red wine might be responsible for the observed antioxidant and health effects in humans consuming red wine.


One in-vitro study demonstrated that malvidin is cytotoxic to human leukemia cells [2]. Malvidin stopped the cell cycle in the G(2)/M phase and induced apoptosis. At a concentration of 40 ppm malvidin the growth of the leukemia cells was halved. For this experiment the researchers used malvidin extracted from black rice. It is not know if malvidin has the same protective action in humans.

[1] Bub A, Watzl B, Heeb D, Rechkemmer G, Briviba K. Malvidin-3-glucoside bioavailability in humans after ingestion of red wine, dealcoholized red wine and red grape juice. European Journal of Nutrition. 2001 June;40(3):113-20.
[2] Hyun JW, Chung HS. Cyanidin and Malvidin from Oryza sativa cv. Heugjinjubyeo mediate cytotoxicity against human monocytic leukemia cells by arrest of G(2)/M phase and induction of apoptosis. Journal of Agricultural and Food Chemistry. 2004 April 21;52(8):2213-7.


3,5,7-trihydroxy-2-(4-hydroxy- 3,5-dimethoxyphenyl)chromenium

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