Numerous fruits and vegetables are rich in coloured phenolic compounds that belong to the flavonoid family called anthocyanins. They possess a variety of biological activities, including antioxidant, anti-inflammatory, antidiabetic, and anticancer properties. Owing to its high death rate and aggressive nature, cancer has emerged as a major public health concern. Anthocyanins with an O-glycosylation at C-3 (C ring) of the flavonoid skeleton to form -O-β-glucoside derivative are the most prevalent and abundant in nature, mostly found in red fruits and vegetables. The current review summarized the most recent research on the anticancer properties of anthocyanins, and potential molecular mechanisms of action. In vitro, in vivo, and clinical research released through the year 2022 were reported for this analysis. Anthocyanidins’ anticancer effects are based on a variety of biological activities and manifest at different stages of carcinogenesis. Numerous in vitro, in vivo, and clinical trials have shown anthocyanins to have significant anticancer activity; the findings presented and reviewed in this review support this finding.