Anthocyanins and vitamin C (VC) are important functional substances in fruit and vegetable beverages. However, anthocyanins and VC degrade each other in fruit and vegetable beverages, causing significant losses of their color, flavor and nutritional value. Considering that their interaction mechanism is unclear yet, the oxidation and condensation hypotheses of the anthocyanins-VC interaction are reviewed in detail, starting with the degradation routes of anthocyanins and VC. The effects of anthocyanin structure, vitamin C concentration, temperature, the presence of oxygen, polyphenols and biomacromolecules on the anthocyanins-VC interaction are elucidated. The applications of colorimeter, UV-visible absorption spectroscopy, high performance liquid chromatography, electron spin resonance spectroscopy and nuclear magnetic resonance spectroscopy in studies on the anthocyanins-VC interaction are summarized. This review provides a theoretical basis to understand the interaction mechanism between anthocyanins and VC, and inspire future research to inhibit the interaction between anthocyanins and VC.