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As demonstrated in Table 1, anthocyaninsa class of primary flavonoids responsible for red-to-purple pigmentation in plantsexhibit significant content variations across food sources [47]:Berries (e.g., blackberries: 150350 mg/100 g) contain 310 times higher concentrations than pigmented cereals (e.g., black rice: 550 mg/100 g), reflecting distinct biosynthetic accumulation patterns