“…Among the over 600 types of anthocyanins [17], the majority of anthocyanin aglycone found in the food items usually consists of six anthocyanidins, i.e., cyanidin, delphinidin, petunidin, peonidin, pelargonidin, and malvidin [18,19]. However, sorghum anthocyanins are unique 3-deoxyanthocyanidins, which include the orange luteolinidin and the yellow apigeninidin [20,21]. Figure 1 shows the chemical structures of four common sorghum 3-deoxyanthocyanins, i.e., luteolinidin, apigeninidin, 5-methoxyluteolinidin, and 7-methoxyapigeninidin.…”