anthocyanin

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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.

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]

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]
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References in periodicals archive ?
These foods are full of a beneficial flavonoid called anthocyanidin.
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.
However, Kahkonen and Heinonen found that different glycosylation patterns either enhanced or diminished the antioxidant power depending on the anthocyanidin and models used for antioxidant analysis because the in vitro effect of glycosylation on antioxidant activity depended on the environment when oxidations occurred [31].
Phenolic acids and flavonols in teas have been observed to be relatively stable, whilst juicing and blanching of fresh fruits is associated with a reduction of polyphenol content and increasing anthocyanidin content.
Sweet taste correlated with glucose, total sugars, oxalic acid, citric acid and the total anthocyanidin count.
Total phenolic, anthocyanidin contents and antioxidant capacity of selected elderberry (Sambucus canadensis L.
Focus is on bilberries and raspberries with unfortunately no mention of Tasmanian pepper leaf, Davidson's plum or riberry whose anthocyanidin content is worth mentioning.