anthocyanin

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Related to Anthocyanins: Flavonoids

anthocyanin

[‚an·thə′sī·ə·nən]
(biochemistry)
Any of the intensely colored, sap-soluble glycoside plant pigments responsible for most scarlet, purple, mauve, and blue coloring in higher plants.
References in periodicals archive ?
Exogenous application of (S)-cis-abscisic acid (S-ABA) isomer provides an increase in the amount of anthocyanins in grape skin, hastening the harvest season.
While whole fruits (even pureed in a blender) are a healthier choice than juices, which sacrifice most of the fruits' fiber content, the anthocyanins in berries and grapes seem to survive juicing.
A loss of color and anthocyanin degradation occurs during the processing of purple chips, due to high frying temperatures and Maillard browning.
Anthocyanins are a type of flavonoid that give berries their bright red, blue, and purple colors.
In red wines, bisulfite may also form complexes with anthocyanins ("anthocyanin-bound S[O.sub.2]"), particularly in young, highly pigmented red wines.
Results further suggest just one-to-two portions of blueberries, raspberries or strawberries daily provides enough anthocyanins for people's heart disease risk to be significantly lowered.
The findings indicate that anthocyanins increase the activation of SIRT6, which may play a role in cancer pathogenesis.
Growing body of evidence has suggested a protective role of anthocyanins in humans and this effect is multifactorial.
The chromatogram relating to the reference bilberry extract, obtained at 520 nm, showed the presence of 15 main anthocyanins, and the respective aglycones were lower than 0.1%.
Anthocyanins are glycosides of polyhydroxy and polymethoxy derivatives of 2-phenylbenzopyrylium or flavilium salts.
The antioxidant effects of anthocyanins theoretically could quench the singlet oxygen, which is released during chromovitrectomy [5-7].
Rein, Copigmentation reactions and color stability of berry anthocyanins, University of Helsinki Helsinki, 2005.