The anticancer activity of anthocyanins.

Anthocyanins are a group of natural pigments that give many fruits, vegetables, and flowers their vibrant red, purple, and blue colors.

Bilberries
Black rice {study}

Black raspberries

Black currants

Blueberries

Blackberries (good source gallic acid)

Red cabbage

Black plums

Red radish

Red raspberries

Maqui 

Effects of dietary anthocyanin on innate immune parameters, gene expression responses, and ammonia resistance of Nile tilapia (Oreochromis niloticus).

https://www.sciencedirect.com/science/article/abs/pii/S1050464819308332

"Previous studies reported that ammonia significantly restrained the antioxidant system and immune response in fish. At the end of the experiment, the fish were subjected to ammonia stress. The groups fed with 20 and 40 mg kg−1 anthocyanin exhibited higher survival rates than the other groups. In summary, feeding Nile tilapia with anthocyanin-containing diets caused increases in the innate immune parameters, gene expression responses, and the survival rate of the fish subjected to ammonia stress."

Autophagy inhibition {study}

Ferroptosis: Anthocyanin Inhibits Colon Cancer Cell Proliferation Through Inducing Ferroptosis by Down-Regulating SLC7A11 {study}

Blueberry Phytochemicals Inhibit Growth and Metastatic Potential of MDA-MB-231 Breast Cancer Cells through Modulation of the Phosphatidylinositol 3-Kinase Pathway

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2862148/

Synergy

Anthocyanin + Gingerol {study}

→ Curcumin