Anthocyanins are natural pigments used as food additives and known for its potent antioxidant and antiproliferative property. So this study aims to evaluate anthocyanin content, to analyse antioxidant activity and antipropliferative from red sorghum bran. When acidified methanol was used as a solvent for extraction maximum amount of anthocyanin was obtained when compared with methanol alone as a solvent. On separation by TLC and HPLC, the compounds were identified as apigenindin and luteolindin. The antioxidant activity was also found to be higher in red sorgam bran. Anthocyanin from red sorgam bran also showed moderate cytotoxic activity against HT 29 and HEP G2 cell lines. However, it is assumed that the antioxidant and antiproliferative activity of the extract from red sorgam bran was due to apigenindin and luteolindin. So the anthocyanins extracted fromeasily available red sorghumbran would be a valuable source for antioxidant and antiproliferative activity in food industry.