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

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.


(ˌænθəʊˈsaɪənɪn) or


(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


(ˌæn θəˈsaɪ ə nɪn)

also an•tho•cy•an

(-ˈsaɪ ən)

any of a class of water-soluble pigments that give flowers the colors ranging from red to blue.
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.
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To perform the phytochemical screening stage was based on the methodology proposed by Matos (1997) which has been crafted with some adaptations in order to carry out prospecting the following allelochemicals: phenols, pyrogalic tannins, phlobaphene tannins, anthocyanin and anthocyanidin, flavones, flavonols, xanthones, chalcones, aurones, flavononois, leucoantocianidinas, catechins, flavonones, flavonols, xanthones, steroids and triterpenoids saponins.
The team also found that the elderberry's antiviral activity can be attributed to its anthocyanidin compounds, phytonutrients responsible for giving the fruit it's vivid purple colour.
(2) Bilberry VMA (Vaccinium myrtillus, the anthocyanoside component of the extract) is usually standardised to contain 25% anthocyanidin. Research studies have shown that bilberry extracts containing anthocyanosides have strong antioxidant properties, maintain collagen fibres by promoting their biosynthesis, reduce capillary permeability, and inhibit platelet aggregation.
PAL, phenylalanine ammonia lyase; CNL, cinnamoyl-CoA ligase; C4H, cinnamic acid 4-hydroxylase; C3H, p-coumaroyl ester 3-hydroxylase; COMT, caffeic acid 3-O-methyltransferase; 4CL, 4-coumaroyl:CoAligase; CHS, chalcone synthase; CHR, chalcone reductase; CHI, chalcone isomerase; F3H, flavanone 3-hydroxylase; F3'H, flavanone 3'-hydroxylase; FLS, flavonol synthase; UFGT, UDP glucose: flavonoid-3-O-glucosyltransferase; FLS, flavonol synthase; DFR, dihydroflavonol 4-reductase; LAR, leucoanthocyanidin reductase; ANS, anthocyanidin synthase; ANR, anthocyanidin reductase; IFS, isoflavone synthase; IOMT, isoflavone O-methyltransferase; I3'H, isoflavone 3'-hydroxylase; I2'H, isoflavone 2'-hydroxylase.
PAL: phenylalanine ammonia-lyase; 4CL: 4-coumarate:CoA ligase; CHS: chalcone synthase; CHI: chalcone flavanone isomerase; F3H: flavanone 3-hydroxylase; F3'H: flavonoid 3'-hydroxylase; F3'5'H: flavonoid 3',5'-hydroxylase; FLS: flavonol synthase; DFR: dihydroflavonol 4-reductase; LDOX: leucoanthocyanidin dioxygenase; LAR: leucoanthocyanidin reductase; ANR: anthocyanidin reductase; 3GT: anthocyanin 3-O-glucosyltransferase; 53GT: anthocyanin 3,5-O-glucosyltransferase.
An increase in anthocyanidin stability has been also reported by Francis [21] due to glycosylation and acylation.
These foods are full of a beneficial flavonoid called anthocyanidin. As you're about to see, this flavonoid has health benefits for everything from your brain to your blood vessels to your nervous system.
Among the 2-oxoglutaric acid-dependent dioxygenase genes involved in the pathway, flavanone 3-hydroxylase gene (F3H) and anthocyanidin synthase gene (ANS) had the highest levels of expression, suggesting that the loss of red color might be the reason of the synergistic inhibitory effect of these enzymes especially F3H and ANS in response to Pro-Ca.
European Prospective Investigation into Cancer and Nutrition (EPIC) [21] estimated a total anthocyanidin mean intake of 64-88 (SE 1-86) mg/d and 44-08 (SE 2-45) mg/d for men and women, respectively (Turin, Italy).