anthocyanin

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Related to anthocyan: anthocyanin, E163

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 ?
The consumption of coloured fruits and vegetables is recommended as they are known to be supercharged with powerful nutrients such as anthocyans, which are flavonoid constituents.
So far, researchers have identified numerous flavonoid glycosides (including hyperoside, isoquercitrin, rutin) and anthocyan glycosides (including chrysanthemin, sambucin, sambucyanin) in the berry as well as several properties that makes the fruit useful in treating upper respiratory illnesses.
And while this subspecies did show developmental responses to the radically different environmental conditions inland (changes in leaf shape, thickness and anthocyan content, inflorescence elongation, and flower size; pets.