Anthocyanins have gained significant importance in the food industry for their vibrant colorant properties and numerous health benefits. These compounds, found in various foods, exhibit diverse biological activities due to their structural variations. Research has shown that anthocyanins possess antioxidant, anti-inflammatory, and anticarcinogenic properties. They are also associated with protection against heart disease and certain cancers, and a reduced risk of diabetes and cognitive disorders. This study explores the potential health benefits of anthocyanins in an attempt to understand how these dietary components influence the growth performance of both pathogenic and probiotic bacterial strains, and influence the bioactive compounds, potentially leading to novel dietary interventions. Anthocyanin-rich extracts were obtained using microwave-assisted and conventional solvent extraction methods from three different sources, namely, blueberries, grapes, and beetroots. Their total anthocyanin contents (TAC) was quantified via a pH differential method using a UV-VIS spectrophotometer and estimated to be 4.5, 9.825, and 0.2003 mg/ml for blueberries, grapes, and beetroots, respectively. This study found that anthocyanins, particularly those isolated from blueberries (1 to 3 mg/ml), effectively inhibited the growth of pathogenic Staphylococcus aureus MTCC 96 and probiotic Bacillus coagulans. The growth inhibitory effects were confirmed through agar-well diffusion and broth dilution methods, indicating the need to optimize anthocyanin concentrations for selectively targeting harmful bacteria while preserving beneficial gut microbiota. In conclusion, it is clear that anthocyanins failed to promote the proliferation of the tested probiotic strain, and therefore further optimization and research on anthocyanins could lead to significant improvements in human health, underscoring the importance of these compounds in promoting healthier lifestyles.