anthocyanin

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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.
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.
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The current tally of O'Learys' restaurants now numbers 100 outlets in ten countries spread across Asia, Europe and now the Middle East, with a 2014 global turnover of E163 ($179) million.