Anthocyanidins are a type of flavonoid,  a class of compounds with antioxidant  

花青素是類黃酮的一種，是

effects found in many plants.  They give many fruits, flowers,  

在許多植物中發現的一類具有抗氧化作用的化合物。它們賦予許多水果、花卉

and vegetables their vibrant  red, blue, and purple colors.

和蔬菜鮮豔的紅色、藍色和紫色。

Common sources include berries (like  blueberries and raspberries), grapes,  

常見來源包括漿果（如藍莓和覆盆子）、葡萄、

red cabbage, and eggplants. The major benefit  of anthocyanidins is their potent antioxidant  

紅甘藍和茄子。花青素的主要好處是其強大的抗氧化

activity which can neutralize free  radicals in the body. Free radicals  

活性，可以中和體內的自由基。自由基

can cause cellular damage, leading to  premature aging and a range of diseases.

會導致細胞損傷，導致過早衰老和一系列疾病。

Consuming foods rich in anthocyanidins may  offer protective effects against a variety  

食用富含花青素的食物可以對多種

of health concerns, including cardiovascular  disease, cognitive decline, and certain cancers.

健康問題產生保護作用，包括心血管疾病、認知能力下降和某些癌症。

Furthermore, they may have  anti-inflammatory properties,  

此外，它們可能具有抗炎特性，

enhancing overall health. It's important  to note that when anthocyanidins are  

增強整體健康。值得注意的是，當花青素

attached to sugar molecules, they are called  anthocyanins, the form typically found in foods.

附著在糖分子上時，它們被稱為花色素苷，這種形式通常存在於食物中。