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.
References in periodicals archive ?
We used the unpaired Student t-test to evaluate the differences in the variables between the 2 treatment groups at baseline and the vascular relaxant effects of anthocyanin in vitro.
17] 1998 reported that phenolic composition, anthocyanin and antioxidant capacities in strawberries and highbush and lowbush blueberries changed during postharvest storage and the antioxidant capacity was correlated with the level of phenolics and anthocyanins.
The investigators analyzed the extracts for total phenolic content (gallic acid equivalent--GAE), monomeric anthocyanin content (malvidin-3-glucoside equivalent--MGE), and flavan-3-ol content (catechin equivalent--CE), as well as for their antioxidant capacity (vitamin C equivalent antioxidant capacity--VCEAC) and yield.
Red cabbage contains the pigment anthocyanin, and carrots contain carotenoids.
Also, the anti-hyperglycemic activity of pure malvidin and delphenidin glucosides, formulated with Labrasol, was evaluated in vivo and compared to the prepared blueberry anthocyanin extracts.
The quantitative change of anthocyanin in the anthocyanin-rich corn during ensilage was investigated in this experiment.
The identification of the effects of this gene in alfalfa provide a mechanism for altering flavonoid, anthocyanin and condensed tannin production in forage legumes and allows one to alter such levels to produce a variety of benefits in the field of agriculture, animal farming and food technology in general.
According to the company, the seed extract contains saponin, tannin, leucocyanidin, anthocyanin and other active polyphenols, which exhibit free radical-scavenging capabilities, and these constituents have been found to inhibit the activity of collagenase, hyaluronidase and elastase, thereby preventing fine lines and wrinkles, promoting skin rejuvenation, and preventing hyperpigmentation from excess melanin.
In the first study of its kind, scientists from University of East Anglia and the UK Institute of Food Research will determine whether the skin's condition is improved by a compound called anthocyanin (NOTE: SPELLING IS CORRECT), which gives berries their vibrant colour.
Black foods may typically contain more anthocyanin, isoflavones and minerals than their 'regular' counterparts, while black sesame seeds in particular also contain high levels of calcium, protein, iron and magnesium, to benefit the kidney and the liver, and are a good source of essential fatty acids.
Xanthophyll means yellow leaf, referring to autumn colors, and anthocyanin means cyan-colored flower, coming from the fact that a flower's color is often the work of these molecules.
The pigment in this corn is a naturally occurring antioxidant known as anthocyanin, which may help fight aging and certain diseases, according to Steve Marshall, a plant breeder and researcher who developed it at Seminis Inc.