anthocyanin

[ an-thuh-sahy-uh-nin ]

noun

, Biochemistry.

1. any of a subset of flavonoids noted for properties of pigmentation, which provide the range of red, purple, and blue colors in fruits, vegetables, flowers, and cereals.

anthocyanin

/ ˌænθəʊˈsaɪənɪn; ˌænθəʊˈsaɪən /

noun

1. any of a class of water-soluble glycosidic pigments, esp those responsible for the red and blue colours in flowers. They are closely related to vitamins E and P

Word History and Origins

Origin of anthocyanin¹

First recorded in 1830–40; antho- + cyanin(e)

Word History and Origins

Origin of anthocyanin¹

C19: from antho- + -cyanin, from Greek kuanos dark blue

Example Sentences

Anthocyanin accumulation in plants is associated with greater resistance to herbivory, fungal diseases, bacterial infections, heavy metal toxicity, and other environmental stresses, while carotenoids are a source of provitamin A in the human diet.

From Science Daily

Similar to black rice, red rice or Oryza rufipogon, is a medium or long grain variety colored by its anthocyanin content.

From Salon

Less frequently consumed rice varieties have nutritional benefits, including their anthocyanin and fiber content.

From Salon

The data recorded the species-specific accumulation of a plant pigment called "anthocyanin" as a response to seasonal and annual fluctuations in temperature, light intensity and precipitation.

From Science Daily

In the current study, the anthocyanin content of the hybrid polyploid species A. kamchatica resembled that of its two ancestors: from fall to winter its anthocyanin content was similar to that of the ancestor species originating from a warm region, and from winter to spring it resembled the other species from a colder region.

From Science Daily