Widely found in red and purple fruits and vegetables, this compound contributes significantly to natural pigmentation and is used as a natural colorant in food and beverage products. Its strong antioxidant properties make it valuable in nutraceuticals and dietary supplements aimed at supporting cardiovascular health and reducing oxidative stress. Due to its stability and water solubility, it is also explored in functional foods and health-promoting cosmetics. Additionally, research suggests potential anti-inflammatory and anti-diabetic effects, driving interest in pharmaceutical applications.