Leucocyanidin is primarily used in the production of natural dyes and pigments due to its ability to oxidize into colored anthocyanidins. It serves as a key intermediate in the biosynthesis of proanthocyanidins, which are important in plant defense and are widely studied for their antioxidant properties. In the food and beverage industry, leucocyanidin contributes to the flavor and astringency of wines and teas, especially during aging processes where it polymerizes into tannins. It is also used in cosmetic formulations for its potential skin-protective effects and in pharmaceutical research for its anti-inflammatory and antioxidant activities. Additionally, leucocyanidin is employed in biochemical studies to understand flavonoid pathways and plant secondary metabolism.