Cyanidin-3-glucoside(C3G)is one of the most widely distributed anthocyanins in nature.It is abundant in fruits,vegetables and cereals,and has many physiological functions such as anti-oxidant,anti-cancer,anti-inflammatory and visual health maintenance functions,thereby attracting much attention in the food and pharmaceutical industries.The extraction and purification are important steps in the utilization of C3G,but C3G tends to lose its original color and physiological value due to its vulnerability to external environments during storage and processing.In order to promote the application of C3G in the food field,this paper presents the contents of C3G in different foods as well as the common extraction and purification methods,summarizes the physiological functions biological activities of C3G such as anti-oxidant,anti-cancer,anti-inflammatory and visual health maintenance functions,and introduces the C3G stabilization techniques from the aspects of macromolecular complextion and molecular modification,which provides a theoretical basis for future research and comprehensive development and utilization of C3G.
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