anthocyanins
Sign in to saveright|thumb|Purple cauliflower contains anthocyanins. thumb|right|Anthocyanins are glycosides of [[anthocyanidins, the basic chemical structure of which is shown here.]]
AI overview
Anthocyanins are pigments found in colorful plants like purple cauliflower that give them their deep red, purple, and blue hues. These compounds are naturally occurring chemicals that scientists study because they may have health benefits, though they're primarily known for creating the vibrant colors we see in many fruits and vegetables.
AI-generated from the Wikipedia summary — may contain errors.
Article
25 sectionsContents
- Anthocyanin-rich plants
- Coloration
- Plant physiology
- Light absorbance
- Occurrence
- In flowers
- In food
- In leaves of plant foods
- Autumn leaf color
- Colorant safety
- In human consumption
- Chemical properties
- Flavylium cation derivatives
- Glycosides of anthocyanidins
- Stability
- pH
- Use as environmental pH indicator
- Biosynthesis
- Genetic analysis
- Dye-sensitized solar cells
- Visual markers
- See also
- References
- Further reading
- External links
right|thumb|Purple cauliflower contains anthocyanins. thumb|right|Anthocyanins are glycosides of [[anthocyanidins, the basic chemical structure of which is shown here.]]
Anthocyanins (), also called anthocyans, are water-soluble vacuolar pigments that, depending on their pH, may appear red, pink, purple, blue, or black. In 1835, the German pharmacist Ludwig Clamor Marquart named a chemical compound that gives flowers a blue color, Anthokyan, in his treatise Die Farben der Blüthen (English: The Colors of Flowers). Food plants rich in anthocyanins include the blueberry, raspberry, black rice, and black soybean, among many others that are red, pink, blue, purple, or black. Some of the colors of autumn leaves are derived from anthocyanins.