Anthocyanins vs Beta-Carotene: which is worse?

What is Anthocyanins?

Anthocyanins are a class of water-soluble pigments found in red, blue, and purple fruits and vegetables (blueberries, red cabbage, elderberries, grapes, black beans). They are flavonoid compounds responsible for the red-to-blue color spectrum in plants. As a food additive (E163), they are extracted from plant sources including grape skins, elderberries, or black carrots.

What is Beta-Carotene?

Beta-carotene is an orange pigment found abundantly in carrots, sweet potatoes, and leafy greens. As a food additive (E160a), it is used as a coloring agent providing yellow to orange hues. It also functions as a precursor to vitamin A in the body. Commercial beta-carotene used as a food additive can be extracted from algae (Dunaliella salina) or produced synthetically.

Documented risks

Anthocyanins: Anthocyanins are not only safe but are associated with numerous health benefits including antioxidant, anti-inflammatory, and cardioprotective effects, extensively documented in nutritional epidemiology literature. The color is pH-sensitive (red in acid, blue/purple in neutral/alkaline), which can be a formulation challenge but presents no health risk. No significant adverse effects have been identified at food additive use levels.

Beta-Carotene: Beta-carotene from food is considered safe and beneficial. However, high-dose beta-carotene supplements (25 mg/day and above) were associated with increased lung cancer risk in two major clinical trials — ATBC (1994) and CARET (1996) — specifically in heavy smokers and asbestos-exposed workers. Food-level exposure from coloring use is far below supplemental doses. Harmless skin yellowing (carotenemia) can occur with very high dietary intake. As a food additive colorant, no significant safety concerns exist.