Abstract: Anthocyanins are a class of compounds formed by combining anthocyanins and sugars with glycosidic bonds. They are water-soluble natural pigments existing in plant cell fluid and belong to the category of flavonoids. According to the Chinese Dietary Reference Intakes, the specific recommended value for anthocyanins is 50 mg/d, with blueberries and blackberries being the main sources of anthocyanin supplementation. This study will focus on the role of anthocyanins themselves in reducing the risk of disease and health functions in humans, and review the latest research progress of anthocyanin extraction.