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

The findings suggest that blocking anthocyanin production redirected the plant's biochemical activity toward the buildup of these other compounds within the flavonoid biosynthesis pathway.

From Science Daily ● Jun. 15, 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

Her team first published research documenting their efforts to coax tomatoes to generate more anthocyanin, the pigment that gives blueberries, blackberries, and eggplants their color, back in 2008.

From Salon ● Sep. 29, 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