This study was conducted by Dr. Monica Giusti and associates at Ohio State University and reported in a paper given by her at the American Chemical Society meeting in Boston on August 19, 2007.
Fruits and vegetable anthocyanins were extracted from such fruits and vegetables as purple corn, chokeberries, bilberries, purple carrots, elderberries, grapes and radishes. The first three of the list showed the greatest potency and the least potent of this selection was that of radishes.
Dr. Giusti suggests that making some small changes in the chemical structures of these pigments could improve these results. She is a proponent of using such natural food coloring agents by the food industry.
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