Skip to main content

Pelargonidin

Overview​

Pelargonidin is one of the principal anthocyanidin structures found within dietary anthocyanins and occurs predominantly in foods as glycosylated derivatives rather than as free pelargonidin.

It is the dominant anthocyanidin backbone in strawberries and also appears in raspberries and pomegranate. Strawberry, raspberry, and pomegranate interventions are not evidence of an isolated-pelargonidin effect.

No single glycoside is treated here as a general preferred research form across all pelargonidin-containing foods.

Recipes​

2 recipes containing this substance

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.

Salmon Bowl-pistachio-cacao-nibs

A Mediterranean-style bowl combining salmon, avocado, pistachios, cacao nibs, and early harvest olive oil — rich in omega-3 fats, polyphenols, and fibre.

Foods​

3 foods containing this substance

Pomegranates

Ellagitannins for urolithin A production and polyphenol support

Strawberries

Polyphenol-rich berries supporting cognitive function

Biological Mechanisms and Implications​

No BRS mapping is assigned to pelargonidin as an isolated parent compound. Evidence from strawberries or other pelargonidin-containing foods, or from mixed anthocyanin extracts, is not treated as a pelargonidin 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 pelargonidin and have been moved to the Anthocyanins family page.