anthocyanin

Also an·tho·cy·an

[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

And with higher sugar concentrations, a pigment called anthocyanin is produced, making the leaves even redder.

From BBC

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