Anthocyanins have demonstrated capacity to inhibit the initiation, promotion, and progression of types of cancer, such as human colon [134,168], liver and bladder [169,170], breast [171], brain [172], renal and skin [168], gastric [141], and thyroid [173] cancers, mainly due to their antioxidant properties and capacity to interfere with PI3K/Akt [174]. This evidence concerns the gene AKT1 and cancer.