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anthocyan

  • a variation of anthocyanin.
    anthocyanin
    noun
    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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It is the cell-sap of the ordinary cell tissue or parenchyma, which is colored by the anthocyan, and for this reason all organs possessing this tissue, may exhibit the color in question.

From Species and Varieties, Their Origin by Mutation by Hugo de Vries

The anthocyan dye is lacking in both organs, and the same is the case with the stems and the leaves.

From Species and Varieties, Their Origin by Mutation by Hugo de Vries

The soluble red, blue, and violet pigments are glucosides of various hydroxy-derivatives of the anthocyan nucleus.

From The Chemistry of Plant Life by Roscoe Wilfred Thatcher

The complexity of the color is equally evident, whenever it is built up of constituents of the anthocyan and of the yellow group.

From Species and Varieties, Their Origin by Mutation by Hugo de Vries

They have been shown to be all derivatives of the anthocyan nucleus.

From The Chemistry of Plant Life by Roscoe Wilfred Thatcher

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