Used as a natural colorant in food and beverages due to its red to purple hue, especially in products like juices, jellies, and sweets where synthetic dyes are avoided. Exhibits antioxidant properties, making it valuable in nutraceuticals and dietary supplements aimed at promoting heart health and reducing oxidative stress. Investigated for potential anti-inflammatory and anticancer effects in preclinical studies. Also applied in cosmetic formulations for its skin-protective benefits linked to free radical scavenging. Its presence in berry extracts makes it a marker compound for quality control in herbal products. Occasionally used in plant biology research to study pigment formation in flowers and fruits.