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Peonidin

Overview​

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

Representative food sources in this ontology include cherries, tart cherry, cranberries, blueberries, and red/purple grapes. Those foods contain peonidin-based anthocyanins; they are not evidence that isolated peonidin was the studied intervention.

No single glycoside is treated here as a general preferred research form for peonidin.

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​

5 foods containing this substance

Blueberries

Polyphenol-rich berries supporting cognitive function and antioxidant networks

Cherries

General cherry information; see tart cherry for sleep support

Cranberries

Polyphenols and resveratrol for microbiome and mitochondrial support

Grapes

Resveratrol source for SIRT1 activation and NAD+ support

Biological Mechanisms and Implications​

No BRS mapping is assigned to peonidin as an isolated parent compound. Evidence from cherries, cranberries, berries, or mixed anthocyanin extracts is not treated as a peonidin effect. Class-level evidence is recorded on the Anthocyanins family page.

References​

Class-level citations previously listed here (high-flavonoid intake trials; food-derived bioactives and gut microbiota) do not study isolated peonidin and have been moved to the Anthocyanins family page.