Abstract: Anthocyanins from purple corn (Zea mays L.) are not only safe as a natural food colorant but also rich in health benefits. Based on the researches of authors for years in USA on anthocyanins and other international scientists' recent achievements, recent advance in researches of purple corn anthocyanins were reviewed, including anthocyanin contents and structures of purple corn, biological effects, relationship between structures and functions, effects of structural modification and processing on their biological activities, extraction and comprehensive utilization. The future research direction and development trend of purple corn anthocyanins were also suggested for consideration.

Key words: purple corn, anthocyanin, molecular structure, biological activity, structural modification