Anthocyanins, a class of flavonoids and phenolic phytonutrients, are widely found in fruits, vegetables, and grains, offering numerous health benefits such as anti-inflammatory, antioxidant, anticancer, and cardioprotective properties. However, their bioavailability is limited due to poor stability and solubility. To enhance bioavailability, technologies have been developed to isolate anthocyanins, but the effectiveness of these isolates compared to whole foods remains unclear. This review examines current literature on anthocyanin bioavailability and metabolism, comparing whole foods and extracts through in vitro, in vivo, and human studies. While direct comparisons are limited, evidence suggests that whole foods may be more effective than isolated anthocyanins. Factors such as food matrix, processing, and gut microbiota significantly influence anthocyanin bioavailability and bioactivity. Anthocyanins are metabolized in the gut, with some derivatives showing anti-inflammatory, antioxidant, and anticancer properties. The food matrix plays a crucial role in anthocyanin stability and absorption, with whole foods often providing better bioavailability due to synergistic interactions with other nutrients. Studies indicate that whole foods may offer greater health benefits than isolated anthocyanins. Further research is needed to compare the efficacy of whole foods and extracts, standardize study protocols, and optimize anthocyanin consumption for health benefits.Anthocyanins, a class of flavonoids and phenolic phytonutrients, are widely found in fruits, vegetables, and grains, offering numerous health benefits such as anti-inflammatory, antioxidant, anticancer, and cardioprotective properties. However, their bioavailability is limited due to poor stability and solubility. To enhance bioavailability, technologies have been developed to isolate anthocyanins, but the effectiveness of these isolates compared to whole foods remains unclear. This review examines current literature on anthocyanin bioavailability and metabolism, comparing whole foods and extracts through in vitro, in vivo, and human studies. While direct comparisons are limited, evidence suggests that whole foods may be more effective than isolated anthocyanins. Factors such as food matrix, processing, and gut microbiota significantly influence anthocyanin bioavailability and bioactivity. Anthocyanins are metabolized in the gut, with some derivatives showing anti-inflammatory, antioxidant, and anticancer properties. The food matrix plays a crucial role in anthocyanin stability and absorption, with whole foods often providing better bioavailability due to synergistic interactions with other nutrients. Studies indicate that whole foods may offer greater health benefits than isolated anthocyanins. Further research is needed to compare the efficacy of whole foods and extracts, standardize study protocols, and optimize anthocyanin consumption for health benefits.