Malvidin
Overview
Malvidin is one of the principal anthocyanidin structures found within dietary anthocyanins and occurs predominantly in foods as glycosylated derivatives rather than as free malvidin.
Representative food sources in this ontology include blueberries and red/purple grape varieties. Grape and wine anthocyanins often include malvidin glycosides, but grape, wine, berry, and mixed-anthocyanin studies are not evidence of an isolated-malvidin effect.
No single glycoside is treated here as a general preferred research form for malvidin across foods.
Recipes
3 recipes containing this substance
Ginger Yogurt and Blueberries
A polyphenol-rich breakfast bowl with high fibre, combining ginger, omega-3 nuts, blueberry polyphenols, and probiotic yogurt.
Mitochondrial Power Bowl
A nitrate-rich, polyphenol-dense bowl combining leafy greens, beets, berries, nuts, and early harvest olive oil
Roast Duck Breast with Berry Sauce
A rich main dish built around crisp-skinned duck breast with a bright blueberry and raspberry sauce, designed to balance richness with acidity and aromatic depth.
Foods
2 foods containing this substance
Blueberries
Polyphenol-rich berries supporting cognitive function and antioxidant networks
Grapes
Resveratrol source for SIRT1 activation and NAD+ support
Biological Mechanisms and Implications
No BRS mapping is assigned to malvidin as an isolated parent compound. Evidence from grapes, wine, berries, or mixed anthocyanin extracts is not treated as a malvidin effect. Class-level evidence is recorded on the Anthocyanins family page.
References
Class-level citations previously listed here (blueberry interventions; high-flavonoid intake trials) do not study isolated malvidin and have been moved to the Anthocyanins family page.