anthocyanin

(redirected from Anthocyanidin)
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anthocyanin

A phytochemical present in high concentrations in blueberries, cherries and plums, which may relieve arthritis and protect grey matter.
 
Botany
A blue, purple or red accessory pigment found in plants. Anthocyanins are water-soluble glucosides that are not directly involved in photosynthesis and can mask the green of chlorophyll, giving the plant a red-purple colour.

anthocyanin

(an″thŏ-sī′ă-nĭn) [Gr. anthos, flower + cyano- + -in]
Any of several water-soluble pigments found in berries, grapes, and other fruits and vegetables as they ripen. All of them are antioxidants and belong to a class of compounds called flavonoids.
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References in periodicals archive ?
After Pro-Ca treatment, a dramatic reduction was shown in individual and total anthocyanidin contents.
Glycosylation increases water solubility and stability due to hydrogen bonding; therefore, anthocyanidins rarely occur in their free form due to their high reactivity.
Sugars were analyzed using high-performance anion exchange chromatography; acids with high-performance liquid chromatography; the total anthocyanin count with the FolinCiocalteu method; and anthocyanidins using ultra-performance liquid chromatography.
The profile of anthocyanins was species- and cultivar-dependent, whereas the wines of hybrid species distinguished by their content of anthocyanidin diglucosides.
Total phenolic, anthocyanidin contents and antioxidant capacity of selected elderberry (Sambucus canadensis L.).
Tannin categories are presented in tabular format, very comprehensive and the chapter expands on plants high in anthocyanidins. Focus is on bilberries and raspberries with unfortunately no mention of Tasmanian pepper leaf, Davidson's plum or riberry whose anthocyanidin content is worth mentioning.
To understand anthocyanin stability during silage storage, the relationship between anthocyanin stability and lactic fermentation during ensiling should be determined, because anthocyanin is composed of anthocyanidin and sugar(s) and there is a possibility that sugar(s) of anthocyanin is used as substrate for lactic fermentation.