The review by Ravish Kumkum, Kathryn Aston-Mourney, Bryony A. McNeill, Damián Hernández, and Leni R. Rivera explores the bioavailability of anthocyanins, focusing on the comparison between whole foods rich in anthocyanins and isolated anthocyanin extracts. Anthocyanins, a class of flavonoids, have gained popularity for their health benefits, but their limited bioavailability poses a challenge. The authors discuss the technologies used to enhance anthocyanin concentration and the potential health benefits of isolated compounds compared to those from whole foods. While direct comparisons are scarce, the prevailing evidence suggests that whole-food consumption may be more beneficial than anthocyanin extracts. The review highlights the importance of further clinical investigations, preferably with direct comparisons, to validate these findings and understand the nuanced interplay between anthocyanins and food matrices. The study also examines the metabolism of anthocyanins in the body, including their digestion, absorption, and bioactivity, and the impact of the food matrix on their bioavailability. Overall, the review underscores the need for robust study designs to optimize the practical applications of anthocyanins and to standardize bioavailability study protocols.The review by Ravish Kumkum, Kathryn Aston-Mourney, Bryony A. McNeill, Damián Hernández, and Leni R. Rivera explores the bioavailability of anthocyanins, focusing on the comparison between whole foods rich in anthocyanins and isolated anthocyanin extracts. Anthocyanins, a class of flavonoids, have gained popularity for their health benefits, but their limited bioavailability poses a challenge. The authors discuss the technologies used to enhance anthocyanin concentration and the potential health benefits of isolated compounds compared to those from whole foods. While direct comparisons are scarce, the prevailing evidence suggests that whole-food consumption may be more beneficial than anthocyanin extracts. The review highlights the importance of further clinical investigations, preferably with direct comparisons, to validate these findings and understand the nuanced interplay between anthocyanins and food matrices. The study also examines the metabolism of anthocyanins in the body, including their digestion, absorption, and bioactivity, and the impact of the food matrix on their bioavailability. Overall, the review underscores the need for robust study designs to optimize the practical applications of anthocyanins and to standardize bioavailability study protocols.