anthocyanins are thought to be subject to physiochemical degradation "in vivo" and "in vitro". structure, ph, temperature, light, oxygen, metal ions, intramolecular association, and intermolecular association with other compounds (copigments, sugars, proteins, degradation products, etc.) generally are known to affect the color and stability of anthocyanins. b-ring hydroxylation status and ph have been shown to mediate the degradation of anthocyanins to their phenolic acid and aldehyde constituents. indeed, significant portions of ingested anthocyanins are likely to degrade to phenolic acids and aldehyde "in vivo", following consumption. this characteristic confounds scientific isolation of specific anthocyanin mechanisms "in vivo".