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.
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.
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In this research, were observed as chemical constituents of ethanolic extract of propolis of Alagoas: Red flavonones, xanthones, triterpenoids pentaciclicos free, flavonols, cinnamic derivatives, fenilpropanoglicosideos, condensed anthocyanidins and leucoanthocyanidins.
The chemistry and biological diversity of the anthocyanidins and anthocyanin (aglycones and glycosides) have been extensively studied, although they constitute only between 0.1% and 0.25% in the fresh fruit.
They have been classified into six subgroups: flavones, flavonols, flavanones, flavan-3-ols, isoflavones, and anthocyanidins [12].
ANR: anthocyanidin reductase; CER: ECERIFERUM; CHI: chalcone flavanone isomerase; CYP: cytochrome P450; DFR: dihydroflavonol 4-reductase, (transcript_61515 was chosen for DFR); GPAT: glycerol-3-phosphate acyltransferases.
Glycosylation and acylation of the aglycone moieties (mainly six anthocyanidins: pelargonidin, cyanidin, peonidin, delphinidin, petunidin, and malvidin) by different sugars and acids, at different positions, account for the broad structural diversity of these pigments [7].
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.
A lot of molecules have been identified [13] by spectrometric measurements, but plant foods are rich in mainly six anthocyanidins (free of sugar usually known as aglycone), including pelargonidin (Pg), cyaniding (Cy), petunidin (Pt), peonidin (Pn), delphinidin (Dp), and malvidin (Mv).
Sweet taste correlated with glucose, total sugars, oxalic acid, citric acid and the total anthocyanidin count.
The presence of anthocyanin dyes was confirmed using UV-visible spectrophotometer, where peaks at 525 nm and 540 nm after acidification of IX and Trant dyes, respectively, indicate the presence of anthocyanidin (see Figure 2) [24].