anthocyanin

an·tho·cy·a·nin

 (ăn′thō-sī′ə-nĭn) also an·tho·cy·an (-sī′ən, -ăn′)

n.

Any of various flavonoid glycoside pigments that impart red, purple, and blue colors to plant parts and are found in berries and other fruits, red wine, and certain vegetables.

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[antho- + cyanin(e).]

American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

anthocyanin

(ˌænθəʊˈsaɪənɪn) or

anthocyan

n

(Biochemistry) any of a class of water-soluble glycosidic pigments, esp those responsible for the red and blue colours in flowers. They are closely related to vitamins E and P

[C19: from antho- + -cyanin, from Greek kuanos dark blue]

Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014

an•tho•cy•a•nin

(ˌæn θəˈsaɪ ə nɪn)

also an•tho•cy•an

(-ˈsaɪ ən)

n.

any of a class of water-soluble pigments that give flowers the colors ranging from red to blue.

[1830–40]

Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.