Q.Anthocyanins give colour to a. roots b. coffee c. wheat d. grapes

Not every non-nutritive (no energy/building-block value) compound in food is harmful — several classes are positively beneficial, which is why the textbook lists them separately from the anti-nutritional factors.

Phytochemicals are compounds plants produce to help themselves thrive or fight off competitors, predators or pathogens (the name comes from Greek 'phyton', plant). Many act as antioxidants, protecting cells from damage that could lead to cancer — found in fruits, vegetables, grains and beans. Specific examples the textbook names: beta-carotene and other carotenoids (yellow/red/green produce), flavonoids (green tea), and isothiocyanates (cruciferous vegetables like cabbage, broccoli, kale, cauliflower).

Anthocyanins specifically give grapes, blueberries, cranberries and raspberries their dark colour, and have shown anti-inflammatory and anti-tumour properties in laboratory studies.

Flavonoids or isoflavones (found in soybeans, chickpeas and other legumes/grains) act somewhat like oestrogen in the body (hence 'phytoestrogens') and are linked to a lower risk of osteoporosis, heart disease, breast cancer and menopause symptoms.

The textbook also groups spices and coffee under this same 'beneficial non-nutritive' heading — spices for their flavouring/colouring/preserving role (and sometimes medicinal use), and coffee for its mild stimulant (caffeine) effect — neither nutritive, but neither harmful in normal amounts either.