anthocyanins


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Related to anthocyanins: Flavonoids

an·tho·cy·a·nins

(an'thō-sī'ă-ninz),
A group of floral pigments, existing as glycosides in combination with glucose or cellobiose molecules, which range from red to blue and are often pH dependent; soluble in water and alcohol but not in ether. Anthocyanins's are divided into derivatives of pelargonidin, cyanidins, and delphinidins. Some have been used as hematoxylin substitutes.
[G. anthos, flower, + kyanos, a blue substance]

anthocyanins

a group of water-soluble pigments that are responsible for most reds, purples and blues in plants, particularly in flowers but also in leaves, stems and fruits.
References in periodicals archive ?
Potato chips pretreated with 1% and 2% citric acid solution had more monomeric anthocyanin content and less polymeric anthocyanin color, as compared to other pretreated samples.
* Berries are rich in polyphenols called anthocyanins that can safely and effectively reduce the inflammation caused by obesity.
Instead, an HS-GDT measurement could indicate when more diligence is needed in monitoring risky wines--that is, those wines with very low concentrations of molecular S[O.sub.2] due to the presence of anthocyanins and other weak S[O.sub.2] binders.
Yet, anthocyanins' effects are more powerful in young adults than the elderly, the review, published in the journal Molecular Aspects of Medicine, adds.
The study,published in Scientific Reports, found a new cyanidin anthocyanin in berries.
Bagchi, "Berry anthocyanins as novel antioxidants in human health and disease prevention," Molecular Nutrition & Food Research, vol.
[21] stated that wavelength in the ranges 4600-4780 and 5780-5990 [cm.sup.-1] corresponded to the UV/Visible absorption bands of anthocyanins. This statement comes from the following considerations.
Therefore, one of the main challenges in red plum product processing is the preservation of anthocyanins which is an important issue because anthocyanins are highly unstable and are susceptible to degradation [10].
The objectives of the current study were to classify and quantify the anthocyanins of the acai fruit dye in the concentrations of 10%, 25%, and 35%.
Andersen, "Colour and stability of pure anthocyanins influenced by pH including the alkaline region," Food Chemistry, vol.
The expression of floral color was primarily determined by the production of pigments, especially by flavonoids which included anthocyanins and anthoxanthins (Zhao and Tao, 2015).