The colour seen in plants has a nutritional significance. The primary reason that plants produce pigments are firstly to attract pollinating insects, and secondly to act as pigments in the photosynthetic process. With regard to the former, perhaps some of the best examples of the pigments used to colour plants are the flavonoids. In terms of the latter, carotenoids are known to be important accessory chemicals to the photosynthetic process. Both flavonoids and carotenoids have vibrant colours. The anthocyanin flavonoids are responsible for many of the red, purple and blue colours seen in berries and flowers and they are widespread and occur in all plants as secondary metabolites. The breakdown of the chlorophyll and anthocyanins in the autumn is responsible for the characteristic autumnal colours of leaves. Many of the red, orange and yellow colours seen in fruits and vegetables derive from the presence of carotenoids. Both anthocyanins and carotenoids act as antioxidants in humans and may have significant health promoting effects.
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