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Anthocyanins, a member of flavonoids, are the primary pigments in grains, flowers, fruits, and vegetables, showing blue, purple, and red. It is estimated that there are more than 400 naturally occurring anthocyanins [1]. With their functional impact, their biosynthetic pathway, transportation and regulatory mechanism have been extensively studied in various plant species [2]. The structural genes in their biosynthesis are placed into the general phenylpropanoid pathway, the early flavonoid pathway and the late anthocyanin specific pathway [3]. Genetic, biochemical, molecular and genomic studies have identified the transcriptional regulation of anthocyanin biosynthetic pathway. Recently, members of the anthocyanin family have been recognized as health-promoting food ingredients, due to their antioxidant activity. Furthermore, numerous cell-culture studies have suggested that anthocyanins may function in cancer prevention, obesity control, and health promotion [4]. As a staple food, anthocyanin-enriched (Oryza sativa L.) is one of important goals in the rice breeding program.
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