Fading inhibitors for pigments characterized by containing at least one oligosaccharide selected from the group consisting of nigerooligosacchride, maltooligosaccharide and panose optionally together with an antioxidant. These fading inhibitors can significantly prevent natural pigments (in particular, anthocyanin pigments, flavonoid pigments, carotenoid pigments, etc.) from fading (involving fading caused by light irradiation or heating). Thus, they are useful as fading inhibitors in colored foods and drinks, drugs, cosmetics and the like suffering from the problem of fading.