The deep red, blue and purple colors of blueberries, strawberries, raspberries, blackberries and cherries, stem from their abundant anthocyanin content. The compounds in these foods decrease NF‑κB activity and pro‑inflammatory cytokines, which helps manage ongoing low-grade inflammation, that leads to heart and metabolic diseases. A systematic review and meta-analysis of 44 randomized trials, demonstrated that daily consumption of anthocyanins or anthocyanin‑rich berries, led to better blood lipid profiles and decreased inflammatory cytokines in participants who had cardiovascular risk factors. Multiple studies have demonstrated that berry consumption and anthocyanin supplementation, decrease TNF‑α levels, and sometimes CRP levels, although the magnitude of effects varies between studies, study populations and dosage levels. The consumption of berries creates an environment that benefits beneficial gut bacteria, which produce compounds that maintain body-wide anti-inflammatory conditions.