(also anthocyans; from Gr****: ἄνθος (anthos) "flower" and κυάνεος/κυανοῦς kyaneos/kyanous "dark blue") are water-soluble vacuolar
- (outermost layer) of black
one of the highest levels
of anthocyanins found
in food. The grain
has a similar amount
- compounds include phenolic
acids, stilbenoids, flavonols, dihydroflavonols, anthocyanins
, flavanol monomers
(catechins) and flavanol polymers
cultivars. Purple minor pigments consisting
of dimeric anthocyanins
adducts : catechin(4α→8)pelargonidin 3-O-β-glucopyranoside...
- enzymology, an anthocyanin
3'-O-beta-glucosyltransferase (EC 18.104.22.168) is an enzyme
the chemical reaction
UDP-glucose + an anthocyanin
- tyrosine-derived pigments found
of the Caryophyllales, where
they replace anthocyanin
in some higher order
fungi. They are most...
- a cl**** of polyphenols called anthocyanins
3-O-glucoside, also called
chrysanthemin, is the major anthocyanin
corn kernels, comprising...
do not use food coloring, with the red color
due to non-Dutched, anthocyanin
-rich cocoa. Common ingredients include
buttermilk, butter, cocoa, vinegar...
- different kinds
of molecules, including
porphyrins, carotenoids, and anthocyanins
. All biological pigments selectively absorb certain wavelengths
are common plant
pigments, the sugar-free counterparts
. They are based
on the flavylium
cation, an oxonium
ion, with various...