in a 2010 review of scientific evidence concerning the possible health benefits of eating foods claimed to have "antioxidant properties" due to anthocyanins, the european food safety authority concluded that 1) there was no basis for a beneficial antioxidant effect from dietary anthocyanins in humans, 2) there was no evidence of a cause and effect relationship between the consumption of anthocyanin-rich foods and protection of dna, proteins and lipids from oxidative damage, and 3) there was no evidence generally for consumption of anthocyanin-rich foods having any "antioxidant", "anti-cancer", "anti-aging", or "healthy aging" effects. , there are no substantial clinical trials indicating that dietary anthocyanins have any beneficial physiological effect in humans or lower the risk of any human diseases.