anthocyanidin


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anthocyanidin

[‚an·thə‚sī′an·ə·dən]
(biochemistry)
Any of the colored aglycone plant pigments obtained by hydrolysis of anthocyanins.
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References in periodicals archive ?
One often-overlooked food that's rich in anthocyanidin is beets.
2012, 2013) found that the inhibition of Pro-Ca on enzyme activities of 2-ODDs flavanone 3-hydroxylase gene (F3H), flavonol synthase gene (FLS) and anthocyanidin synthase gene (ANS) in flavonoid biosynthesis pathway in the skin of apples might lead to a decrease in anthocyanin content.
Yen, "Effects of anthocyanidin on the inhibition of proliferation and induction of apoptosis in human gastric adenocarcinoma cells," Food and Chemical Toxicology, vol.
Sugars were analyzed using high-performance anion exchange chromatography; acids with high-performance liquid chromatography; the total anthocyanin count with the FolinCiocalteu method; and anthocyanidins using ultra-performance liquid chromatography.
The profile of anthocyanins was species- and cultivar-dependent, whereas the wines of hybrid species distinguished by their content of anthocyanidin diglucosides.
2002); anti-oxidant activities reported for fruit extract and three anthocyanidin components--delphinidin, cyanidin, and pelargonidin (Nods, Y.
Anthocyanidin treatment resulted in a reduction of estrodiol-induced cell proliferation in the above cell lines.
affecting anthocyanidin synthase or UFGT) will block production only of anthocyanins.
Flavonoids are divided into flavonol flavone isoflavone flavanone flavanol and anthocyanidin depending on their molecular substitutes.
Tannins in the skins and seeds can combine with anthocyanidin glycosides (anthocyanins) to form polymeric pig-ments.