anthocyanin

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Related to anthocyan: anthocyanin, E163

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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Data from the report also shows that the use of enzymes doubles the amount of anthocyan an important antioxidant present in coloured juices, making them more appealing to consumers.
Antioxidant activity of Onion: Anthocyan in pigments, determined in the external covering of red cultivar onions, are only slight ingredients of the appetizing portion.
Ginger contains anthocyan in, flavonoids and isoflavonoids capable of producing antioxidant effects.