Anthocyanins and polyphenols are among the most extensively studied phytochemicals in fruits and beverages, recognized for their sensory contributions and remarkable biological activities. They play crucial roles in human health by reducing oxidative stress, modulating inflammatory pathways, and lowering the risk of chronic diseases. However, their functional efficacy is influenced by several factors including chemical stability, food processing methods, gastrointestinal transformation, and systemic bioavailability. This review consolidates current knowledge on the structural diversity of anthocyanins and polyphenols, their distribution in fruits and beverages, stability during processing and storage, absorption and metabolism, and antioxidant mechanisms. A comparative analysis highlights the challenges and opportunities in enhancing their functional properties through novel delivery systems, biotechnological interventions, and dietary strategies. The review also outlines future directions for translating preclinical findings into clinical outcomes, underscoring their potential in nutraceutical and functional food applications.
