Bilberry anthocyanins are extracted from the fruit of Vaccinium myrtillus (European bilberry), one of the richest natural sources of anthocyanin pigments. The extraction involves aqueous-ethanol processing followed by purification and standardization.
Bilberry contains 15 distinct anthocyanin species based on five anthocyanidin aglycones. These compounds are well-researched for supporting visual acuity, retinal health, microcirculation, and vascular integrity. Commercially, bilberry anthocyanins are used in premium eye health supplements, cardiovascular formulations, and functional food products.