anthocyanin

American  

[an-thuh-sahy-uh-nin] / ˌæn θəˈsaɪ ə nɪn /

Also anthocyan

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.

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anthocyanin British  

/ 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

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Etymology

Origin of anthocyanin

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

Example Sentences

See Examples For:

anthocyanin

Wild blueberries contain around 30 different anthocyanin forms.

From Science Daily ● Jan. 27, 2026

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

From BBC ● Sep. 18, 2025

The anthocyanin pigments that we perceive as red and purple in dogwoods, sumacs or red oaks, however, weren’t hiding.

From Seattle Times ● Dec. 2, 2022

Red anthocyanin pigments can be boosted by near-freezing temperatures, although readings below 32 degrees induce an early frost, which weakens colors.

From Washington Post ● Oct. 7, 2022

I read on, past Mom’s chapter on anthocyanin pigments and active ion transport, past her talk of hybrids and fungus and moss.

From "The Science of Breakable Things" by Tae Keller