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They give this delicious vegetable its vibrant purple color ( Anthocyanins are plant pigments that belong to the flavonoid family ( Many studies have found a link between eating foods rich in this pigment and a reduced risk of heart disease ( In a 2013 study including 93,600 females, researchers found that those with a higher intake of anthocyanin-rich foods had a lower risk of a heart attack ( Another analysis of 15 observational studies had similar findings, reporting that increased intake of flavonoids was associated with a significantly lower risk of dying from heart disease ( Increasing your intake of dietary anthocyanins has also been shown to reduce blood pressure and LDL (bad) cholesterol levels ( Inflammation is known to play a major role in the development of heart disease, and anthocyanins protective effect against it is likely due to their anti-inflammatory qualities