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.

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.
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References in periodicals archive ?
(2007) reported that it is the most important phenomenon of grape maturation, including other compounds such as polyphenols and anthocyanins.
Although blueberries have attracted the most scientific attention, other berries including strawberries, raspberries, blackberries, and cranberries contain similar pigment compounds called anthocyanins which give berries their distinctive red, purple, and blue colors.
Color, monomeric anthocyanins and total phenolic content were monitored.
Berry extracts contain bioactive compounds called anthocyanins that help combat the harmful effects caused by excess weight.
In red wines, a large portion of SO., is bound to anthocyanins (red pigments).
Antioxidants known as anthocyanins, which give the fruit their colour, lower the risk of the condition by improving artery stiffness, lowering blood pressure and reducing inflammation, a review of 25 studies found.
Berries naturally produce pigments, that give them the red, blue and purple colour, known as anthocyanins. These increase the function of the enzyme sirtuin 6 (SIRT6) in cancer cells, regulation of this enzyme could open up new avenues for cancer treatment, revealed the researchers from the University of Eastern Finland
Anthocyanins (ACNs) are one of the most important pigments of vascular plants and are responsible for the shiny orange, pink, red, violet, and blue colours in the flowers and fruits.
The attractive red color of plums is associated with the presence of anthocyanins. Many studies demonstrated that anthocyanins have potential health benefits for humans as they possess anticarcinogenic properties [2], prevent cardiovascular diseases like atherosclerosis [3], have antidiabetic properties [4], and protect against Alzheimer's disease [5].
Carotenoids and anthocyanins are among the main components of the acai fruit [2-4].
Konishi, "Anthocyanins and anthocyanin-rich extracts: Role in diabetes and eye function," Asia Pacific Journal of Clinical Nutrition, vol.