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 ?
Anthocyans also give fruit and berries their vibrant red, blue and purple colours.
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.