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Related to anthocyan: anthocyanin, E163


 (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.


(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]


(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.
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References in periodicals archive ?
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.
Anthocyans also give fruit and berries their vibrant red, blue and purple colours.
So far, researchers have identified numerous flavonoid glycosides (including hyperoside, isoquercitrin, rutin) and anthocyan glycosides (including chrysanthemin, sambucin, sambucyanin) in the berry as well as several properties that makes the fruit useful in treating upper respiratory illnesses.