630:
887:
234:
1550:. Structure, pH, temperature, light, oxygen, metal ions, intramolecular association, and intermolecular association with other compounds (copigments, sugars, proteins, degradation products, etc.) generally are known to affect the color and stability of anthocyanins. B-ring hydroxylation status and pH have been shown to mediate the degradation of anthocyanins to their phenolic acid and aldehyde constituents. Indeed, significant portions of ingested anthocyanins are likely to degrade to phenolic acids and aldehyde
622:
1143:
195:
1567:
1630:
5291:
1490:
1602:
40:
1750:-phenylalanine is converted to naringenin by phenylalanine ammonialyase, cinnamate 4-hydroxylase, 4-coumarate CoA ligase, chalcone synthase, and chalcone isomerase. Then, the next pathway is catalyzed, resulting in the formation of complex aglycone and anthocyanin through composition by flavanone 3-hydroxylase, flavonoid 3'-hydroxylase, dihydroflavonol 4-reductase,
2015:"Scientific Opinion on the substantiation of health claims related to various food(s)/food constituent(s) and protection of cells from premature aging, antioxidant activity, antioxidant content and antioxidant properties, and protection of DNA, proteins and lipids from oxidative damage pursuant to Article 13(1) of Regulation (EC) No 1924/20061"
1525:
and the anthocyanin glycosides. As of 2003, more than 400 anthocyanins had been reported, while later literature in early 2006, puts the number at more than 550 different anthocyanins. The difference in chemical structure that occurs in response to changes in pH, is the reason why anthocyanins often
1742:
Thus, more than five enzymes are required to synthesize these pigments, each working in concert. Even a minor disruption in any of the mechanisms of these enzymes by either genetic or environmental factors, would halt anthocyanin production. While the biological burden of producing anthocyanins is
211:
In flowers, the coloration that is provided by anthocyanin accumulation may attract a wide variety of animal pollinators, while in fruits, the same coloration may aid in seed dispersal by attracting herbivorous animals to the potentially-edible fruits bearing these red, blue, or purple colors.
1620:
because their color changes with pH; they are red or pink in acidic solutions (pH < 7), purple in neutral solutions (pH ≈ 7), greenish-yellow in alkaline solutions (pH > 7), and colorless in very alkaline solutions, where the pigment is completely reduced.
2954:"Effect of consuming a purple-fleshed sweet potato beverage on health-related biomarkers and safety parameters in Caucasian subjects with elevated levels of blood pressure and liver function biomarkers: a 4-week, open-label, non-comparative trial"
5400:
5382:
5391:
5373:
5301:
5274:
2856:
Ahmadiani, Neda; Robbins, Rebecca J.; Collins, Thomas M.; Giusti, M. Monica (2014). "Anthocyanins
Contents, Profiles, and Color Characteristics of Red Cabbage Extracts from Different Cultivars and Maturity Stages".
1804:
silicon cells, include lower purity requirements and abundance of component materials, as well as the fact that they may be produced on flexible substrates, making them amenable to roll-to-roll printing processes.
1008:
that are excreted rapidly. The increase in antioxidant capacity of blood seen after the consumption of anthocyanin-rich foods may not be caused directly by the anthocyanins in the food, but instead by increased
3112:
Siriwoharn, T; Wrolstad, RE; Finn, CE; et al. (December 2004). "Influence of cultivar, maturity, and sampling on blackberry (Rubus L. Hybrids) anthocyanins, polyphenolics, and antioxidant properties".
794:
L.) (see table). Due to critical differences in sample origin, preparation, and extraction methods determining anthocyanin content, the values presented in the adjoining table are not directly comparable.
2456:
Siriwoharn T; Wrolstad RE; Finn CE; et al. (December 2004). "Influence of cultivar, maturity, and sampling on blackberry (Rubus L. Hybrids) anthocyanins, polyphenolics, and antioxidant properties".
220:
Anthocyanins may have a protective role in plants against extreme temperatures. Tomato plants protect against cold stress with anthocyanins countering reactive oxygen species, leading to a lower rate of
5183:
872:
The color spectrum of grape berry leaves may be analysed to evaluate the amount of anthocyanins. Fruit maturity, quality, and harvest time may be evaluated on the basis of the spectrum analysis.
253:, showing that, while chlorophylls absorb in the blue and yellow/red parts of the visible spectrum, oenin absorbs mainly in the green part of the spectrum, where chlorophylls don't absorb at all.
5196:
5144:
5233:
5220:
5097:
5079:
3231:
Butelli, Eugenio; Titta, Lucilla; Giorgio, Marco; et al. (November 2008). "Enrichment of tomato fruit with health-promoting anthocyanins by expression of select transcription factors".
275:
Anthocyanins are found in the cell vacuole, mostly in flowers and fruits, but also in leaves, stems, and roots. In these parts, they are found predominantly in outer cell layers such as the
4249:
Kovinich, N; Saleem, A; Rintoul, TL; et al. (August 2012). "Coloring genetically modified soybean grains with anthocyanins by suppression of the proanthocyanidin genes ANR1 and ANR2".
2421:
Wu X; Gu L; Prior RL; et al. (December 2004). "Characterization of anthocyanins and proanthocyanidins in some cultivars of Ribes, Aronia, and
Sambucus and their antioxidant capacity".
972:
and many fruit and vegetable juices, which are approved for use as colorants, are rich in naturally occurring anthocyanins. No anthocyanin sources are included among approved colorants for
5106:
822:. The variety known as "Indigo Rose" became available commercially to the agricultural industry and home gardeners in 2012. Investing tomatoes with high anthocyanin content doubles their
5115:
5088:
5070:
2818:
Muñoz-Espada, A. C.; Wood, K. V.; Bordelon, B.; et al. (2004). "Anthocyanin
Quantification and Radical Scavenging Capacity of Concord, Norton, and Marechal Foch Grapes and Wines".
3050:
Choung, Myoung-Gun; Baek, In-Youl; Kang, Sung-Taeg; et al. (December 2001). "Isolation and determination of anthocyanins in seed coats of black soybean (Glycine max (L.) Merr.)".
2087:"The Tomato Hoffman's Anthocyaninless Gene Encodes a bHLH Transcription Factor Involved in Anthocyanin Biosynthesis That Is Developmentally Regulated and Induced by Low Temperatures"
3384:
Vyas, P; Kalidindi, S; Chibrikova, L; et al. (2013). "Chemical analysis and effect of blueberry and lingonberry fruits and leaves against glutamate-mediated excitotoxicity".
4899:
4943:
4980:
4929:
5035:
4998:
4989:
3085:
Krenn, L; Steitz, M; Schlicht, C; et al. (November 2007). "Anthocyanin- and proanthocyanidin-rich extracts of berries in food supplements—analysis with problems".
5016:
5007:
4872:
3821:
Woodward, G; Kroon, P; Cassidy, A; et al. (June 2009). "Anthocyanin stability and recovery: implications for the analysis of clinical and experimental samples".
2597:
Wu X; Beecher GR; Holden JM; et al. (November 2006). "Concentrations of anthocyanins in common foods in the United States and estimation of normal consumption".
998:, there is no evidence for antioxidant effects in humans after consuming foods rich in anthocyanins. Unlike controlled test-tube conditions, the fate of anthocyanins
2892:
Cevallos-Casals, BA; Byrne, D; Okie, WR; et al. (2006). "Selecting new peach and plum genotypes rich in phenolic compounds and enhanced functional properties".
2772:
Butelli E, Titta L, Giorgio M, et al. (2008). "Enrichment of tomato fruit with health-promoting anthocyanins by expression of select transcription factors".
2492:
Ogawa K; Sakakibara H; Iwata R; et al. (June 2008). "Anthocyanin
Composition and Antioxidant Activity of the Crowberry (Empetrum nigrum) and Other Berries".
906:, anthocyanins are not present in the leaf throughout the growing season, but are produced actively, toward the end of summer. They develop in late summer in the
957:
extracts to color foods produced in Europe, the panel concluded that these extract sources were exceptions to the ruling and were sufficiently shown to be safe.
3661:
Lotito SB; Frei B (2006). "Consumption of flavonoid-rich foods and increased plasma antioxidant capacity in humans: cause, consequence, or epiphenomenon?".
3001:
Moriya, Chiemi; Hosoya, Takahiro; Agawa, Sayuri; Sugiyama, Yasumasa; Kozone, Ikuko; Shin-ya, Kazuo; Terahara, Norihiko; Kumazawa, Shigenori (7 April 2015).
2632:
Fanning K; Edwards D; Netzel M; et al. (November 2013). "Increasing anthocyanin content in Queen Garnet plum and correlations with in-field measures".
4939:
4895:
2721:
Herrera-Sotero M; Cruz-Hernández C; Trujillo-Carretero C; Rodríguez-Dorantes M; García-Galindo H; Chávez-Servia J; Oliart-Ros R; Guzmán-Gerónimo R (2017).
4746:
4644:
1891:
Archetti, Marco; Döring, Thomas F.; Hagen, Snorre B.; et al. (2011). "Unravelling the evolution of autumn colours: an interdisciplinary approach".
4766:
314:
fixed in photosynthesis are converted into flavonoids and their derivatives, such as the anthocyanins. Not all land plants contain anthocyanin; in the
3937:
2384:
5430:
1727:
Leucoanthocyanidins once were believed to be the immediate precursors of the next enzyme, a dioxygenase referred to as anthocyanidin synthase, or,
814:(but not incorporating them in the final purple tomato) to define the genetic basis of purple coloration in wild species that originally were from
914:
interactions of factors inside and outside the plant. Their formation depends on the breakdown of sugars in the presence of light as the level of
5287:
5257:
4462:
2046:
1743:
relatively high, plants benefit significantly from the environmental adaptation, disease tolerance, and pest tolerance provided by anthocyanins.
2387:"Optimization of phenolic compounds extraction with antioxidant activity from açaí, blueberry and goji berry using response surface methodology"
124:, and black soybean, among many others that are red, blue, purple, or black. Some of the colors of autumn leaves are derived from anthocyanins.
5440:
3856:
Fossen T; Cabrita L; Andersen OM (December 1998). "Colour and stability of pure anthocyanins influenced by pH including the alkaline region".
3420:
1035:
concluded that 1) there was no basis for a beneficial antioxidant effect from dietary anthocyanins in humans, 2) there was no evidence of a
5424:
3608:
De Rosso, VV; Morán Vieyra, FE; Mercadante, AZ; et al. (October 2008). "Singlet oxygen quenching by anthocyanin's flavylium cations".
1755:
3277:
Agati, Giovanni; Pinelli, Patrizia; Cortés Ebner, Solange; et al. (March 2005). "Nondestructive evaluation of anthocyanins in olive (
3563:"Esterification of anthocyanins isolated from floral waste: Characterization of the esters and their application in various food systems"
1713:
Naringenin is subsequently oxidized by enzymes such as flavanone hydroxylase, flavonoid 3'-hydroxylase, and flavonoid 3',5'-hydroxylase,
2562:
Hosseinian FS; Beta T (December 2007). "Saskatoon and wild blueberries have higher anthocyanin contents than other
Manitoba berries".
5462:
5311:
2659:
Hiemori M; Koh E; Mitchell A (April 2009). "Influence of
Cooking on Anthocyanins in Black Rice (Oryza sativa L. japonica var. SBR)".
1578:
2385:
Moura, Amália Soares dos Reis
Cristiane de; Silva, Vanderlei Aparecido da; Oldoni, Tatiane Luiza Cadorin; et al. (March 2018).
798:
Nature, traditional agriculture methods, and plant breeding have produced various uncommon crops containing anthocyanins, including
5157:
4925:
4617:
4370:
3961:"Reaction mechanism from leucoanthocyanidin to anthocyanidin 3-glucoside, a key reaction for coloring in anthocyanin biosynthesis"
2694:
Takeoka G; Dao L; Full G; et al. (September 1997). "Characterization of Black Bean (Phaseolus vulgaris L.) Anthocyanins".
2341:
81:
5170:
4324:
4305:
4210:"New dynamics in an old friend: dynamic tubular vacuoles radiate through the cortical cytoplasm of red onion epidermal cells"
3805:
3333:
2267:
1870:
1020:(anthocyanin parent compounds) in the food. It is possible that metabolites of ingested anthocyanins are reabsorbed in the
75:
4000:
Kovinich, N; Saleem, A; Arnason, JT; et al. (August 2010). "Functional characterization of a UDP-glucose:flavonoid 3-
2952:
Oki, Tomoyuki; Kano, Mitsuyoshi; Watanabe, Osamu; Goto, Kazuhisa; Boelsma, Esther; Ishikawa, Fumiyasu; Suda, Ikuo (2016).
1142:
1031:
concerning the possible health benefits of eating foods claimed to have "antioxidant properties" due to anthocyanins, the
1731:. Flavan-3-ols, the products of leucoanthocyanidin reductase (LAR), recently have been shown to be their true substrates,
3539:
3517:
1821:. Anthocyanin production may be engineered into genetically modified materials to enable their identification visually.
1949:
921:
Anthocyanins are present in approximately 10% of tree species in temperate regions, although in certain areas such as
5368:
4137:"Ultrafast Electron Injection: Implications for a Photoelectrochemical Cell Utilizing an Anthocyanin Dye-Sensitized
945:
concluded that anthocyanins from various fruits and vegetables have been insufficiently characterized by safety and
1040:
3176:"Anthocyanins Double the Shelf Life of Tomatoes by Delaying Overripening and Reducing Susceptibility to Gray Mold"
1052:
3753:
Kong, JM; Chia, LS; Goh, NK; et al. (November 2003). "Analysis and biological activities of anthocyanins".
58:
1984:
1728:
1554:, following consumption. This characteristic confounds scientific isolation of specific anthocyanin mechanisms
1032:
942:
811:
3152:
1055:, and 3) there was no evidence generally for consumption of anthocyanin-rich foods having any "antioxidant", "
1004:
shows they are poorly conserved (less than 5%), with most of what is absorbed existing as chemically modified
2063:. Micronutrient Information Center. Corvallis, Oregon: Linus Pauling Institute, Oregon State University. 2016
1928:
186:
ingredients. There is no conclusive evidence that anthocyanins have any effect on human biology or diseases.
5499:
4610:
4363:
3932:
2060:
918:
in the leaf is reduced. Orange leaves in autumn result from a combination of anthocyanins and carotenoids.
257:
The absorbance pattern responsible for the red color of anthocyanins may be complementary to that of green
4380:
3468:
3349:
Li, C. Y.; Kim, H. W.; Won, S. R.; et al. (2008). "Corn husk as a potential source of anthocyanins".
853:
to produce high levels of anthocyanins in the fruits. Anthocyanins also may be found in naturally ripened
5494:
5360:
4057:-glucosyltransferase gene and expression analysis of anthocyanin biosynthetic genes in herbaceous peony (
3927:
3696:
Williams RJ; Spencer JP; Rice-Evans C (April 2004). "Flavonoids: antioxidants or signalling molecules?".
3540:"Summary of Color Additives for Use in the United States in Foods, Drugs, Cosmetics, and Medical Devices"
3518:"Summary of Color Additives for Use in the United States in Foods, Drugs, Cosmetics, and Medical Devices"
1835:
1717:
1695:
These streams meet and are coupled together by the enzyme chalcone synthase, which forms an intermediate
2720:
4885:
2921:"Efficient breeding system for red-fleshed apple based on linkage with S3-RNase allele in 'Pink Pearl'"
2283:
Stafford, Helen A. (1994). "Anthocyanins and betalains: evolution of the mutually exclusive pathways".
2085:
Qiu, Zhengkun; Wang, Xiaoxuan; Gao, Jianchang; Guo, Yanmei; Huang, Zejun; Du, Yongchen (4 March 2016).
1830:
1797:
17:
5292:
delphinidin 3-''O''-glucosyl-5-''O''-(6-''O''-caffeoyl-glucosyl)-3′-''O''-(6-''O''-caffeoyl-glucoside)
3562:
2369:
Proceedings of the Eighth
International Symposium on Postharvest Physiology of Ornamental Plants, 2005
1734:
The resulting unstable anthocyanidins are further coupled to sugar molecules by enzymes such as UDP-3-
1526:
are used as pH indicators, as they change from red in acids to blue in bases through a process called
1817:, enabling a tool for plant cell research to allow live cell imaging without a requirement for other
1024:
from where they may enter the blood for systemic distribution and have effects as smaller molecules.
629:
3421:"On-the-go sensing of grape berry anthocyanins during commercial harvest: development and prospects"
1796:
because of their ability to convert light energy into electrical energy. The many benefits to using
964:
are not specifically listed among approved color additives for foods in the United States; however,
886:
802:- or red-flesh potatoes and purple or red broccoli, cabbage, cauliflower, carrots, and corn. Garden
3736:
865:
Content of anthocyanins in the leaves of colorful plant foods such as purple corn, blueberries, or
267:
leaves. It may protect the leaves from attacks by herbivores that may be attracted by green color.
4595:
2366:
N. Marissen, W. G. van Doorn and U. van
Meeteren, International Society for Horticultural Science
1706:
The chalcone is subsequently isomerized by the enzyme chalcone isomerase to the prototype pigment
4863:
4603:
4356:
3443:
980:. When esterified with fatty acids, anthocyanins can be used as a lipophilic colorant for foods.
911:
5489:
5025:
4854:
1751:
1021:
799:
113:
51:
2368:
5484:
3472:
3317:
2527:
Wada L; Ou B (June 2002). "Antioxidant activity and phenolic content of Oregon caneberries".
2040:
2211:"The importance of being red when young: anthocyanins and the protection of young leaves of
4694:
4467:
4017:
3762:
3187:
2292:
2098:
1776:
846:
367:
species and cultivars. Anthocyanins have also been found in various tulip flowers, such as
8:
3561:
Marathe, Sandesh J.; Shah, Nirali N.; Bajaj, Seema R.; Singhal, Rekha S. (1 April 2021).
1589:-glucopyranoside), are resistant to degradation at pH 8 and may be used effectively as a
1028:
4021:
3766:
3709:
3674:
3191:
2723:"Antioxidant and antiproliferative activity of blue corn and tortilla from native maize"
2296:
2102:
5420:
4574:
4472:
4274:
3643:
3590:
3256:
3208:
3175:
3032:
2978:
2953:
2797:
2749:
2722:
2186:
2153:
2129:
2086:
1793:
1759:
1721:
728:
635:
276:
183:
116:
named a chemical compound that gives flowers a blue color, Anthokyan, in his treatise "
4194:
3911:
3869:
3774:
1577:
Anthocyanins generally are degraded at higher pH. However, some anthocyanins, such as
5446:
4659:
4320:
4301:
4266:
4231:
4117:
4033:
3982:
3894:
3838:
3801:
3778:
3713:
3678:
3635:
3594:
3582:
3439:
3401:
3366:
3329:
3298:
3248:
3213:
3130:
3094:
3067:
3024:
2983:
2874:
2835:
2789:
2754:
2676:
2614:
2579:
2544:
2509:
2474:
2438:
2304:
2263:
2236:
2191:
2173:
2134:
2116:
1945:
1933:
1908:
1866:
899:
881:
819:
530:
375:
369:
263:
140:
4278:
4077:
4052:
4029:
3647:
3260:
3036:
2801:
2645:
2345:
1973:"Scientific opinion on the re-evaluation of anthocyanins (E 163) as a food additive"
4515:
4258:
4221:
4190:
4163:
4109:
4072:
4025:
3972:
3906:
3873:
3865:
3830:
3770:
3705:
3670:
3625:
3617:
3574:
3435:
3393:
3358:
3290:
3240:
3203:
3195:
3122:
3059:
3014:
2973:
2965:
2932:
2905:
2901:
2866:
2827:
2781:
2744:
2734:
2703:
2668:
2641:
2606:
2571:
2536:
2501:
2466:
2430:
2398:
2300:
2226:
2181:
2165:
2124:
2106:
2026:
1988:
1937:
1900:
838:
361:
Anthocyanins occur in the flowers of many plants, such as the blue poppies of some
342:
233:
3019:
3002:
2403:
2386:
2319:
4559:
3796:
Andersen, Øyvind M.; Jordheim, Monica (2008). "Anthocyanins- food applications".
2111:
1667:
712:
700:
668:
581:
458:
448:
381:
136:
4340:
2256:
2231:
2210:
704:
5456:
5451:
4674:
3578:
3495:
1904:
1606:
1539:
720:
621:
591:
338:
315:
164:
31:
4262:
4135:
Cherepy, Nerine J.; Smestad, Greg P.; Grätzel, Michael; Zhang, Jin Z. (1997).
3621:
3199:
2937:
2920:
2739:
5478:
4824:
4712:
4684:
4626:
4569:
4500:
4439:
4434:
4429:
4424:
4419:
3586:
2177:
2120:
2031:
2014:
1993:
1972:
1661:
1590:
1519:
1498:
1077:
950:
934:
866:
830:
807:
708:
672:
250:
179:
4136:
4092:
Li, Xiang; Gao, Ming-Jun; Pan, Hong-Yu; et al. (2010). "Purple canola:
1941:
900:
reds, purples, and their blended combinations responsible for autumn foliage
4814:
4786:
4751:
4727:
4722:
4717:
4702:
4679:
4649:
4505:
4401:
4270:
4235:
4121:
4037:
3986:
3977:
3960:
3842:
3782:
3717:
3682:
3639:
3405:
3370:
3302:
3252:
3217:
3134:
3098:
3071:
3028:
2987:
2969:
2878:
2839:
2793:
2758:
2680:
2618:
2583:
2548:
2513:
2478:
2442:
2373:
2240:
2195:
2138:
1912:
1801:
1771:
1642:
1617:
1527:
1282:
1148:
954:
857:, and are partly responsible for the red and purple colors of some olives.
692:
680:
416:
346:
299:
4348:
3003:"New acylated anthocyanins from purple yam and their antioxidant activity"
2169:
5435:
5325:
5062:
4960:
4756:
4669:
4664:
4564:
4543:
4454:
4411:
4226:
4209:
2891:
1818:
1675:
1610:
1570:
1232:
1204:
1056:
989:
965:
922:
850:
779:
716:
601:
555:
311:
291:
258:
112:, may appear red, purple, blue, or black. In 1835, the German pharmacist
4050:
3607:
3419:
Bramley, R.G.V.; Le Moigne, M.; Evain, S.; et al. (February 2011).
2455:
1738:-glucosyltransferase, to yield the final relatively-stable anthocyanins.
1566:
194:
4915:
4761:
4707:
4584:
4525:
4051:
Da Qiu Zhao; Chen Xia Han; Jin Tao Ge; et al. (15 November 2012).
3630:
1707:
1700:
1696:
1687:
1634:
1511:
1060:
1014:
1005:
969:
946:
903:
823:
787:
760:
696:
676:
520:
510:
438:
363:
283:
222:
168:
148:
121:
99:
4167:
4113:
3878:
3834:
3397:
3362:
3294:
3126:
3063:
2870:
2831:
2707:
2672:
2610:
2575:
2540:
2505:
2470:
2434:
1770:
The phenolic metabolic pathways and enzymes may be studied by mean of
1629:
334:. Anthocyanins and betalains have never been found in the same plant.
120:". Food plants rich in anthocyanins include the blueberry, raspberry,
5040:
4834:
4791:
4781:
4630:
4487:
3244:
2785:
1814:
1657:
1650:
1494:
1438:
1399:
1036:
1017:
1010:
977:
915:
767:
736:
654:
650:
645:
540:
479:
468:
406:
350:
307:
132:
87:
64:
1039:
between the consumption of anthocyanin-rich foods and protection of
953:. Extending from a safe history of using red grape skin extract and
4776:
4771:
4654:
4625:
4538:
4533:
4477:
4396:
4388:
3893:
Michaelis, Leonor; Schubert, M.P.; Smythe, C.V. (1 December 1936).
2631:
2596:
1522:
1510:
The anthocyanins, anthocyanidins with sugar group(s), are mostly 3-
1360:
1310:
1176:
994:
938:
891:
833:
803:
756:
688:
658:
331:
327:
303:
295:
287:
175:
128:
3383:
1653:
from two different streams of chemical raw materials in the cell:
178:
in the
European Union, anthocyanins are not approved for use as a
5297:
4579:
4444:
3695:
2491:
2013:
EFSA Panel on Dietetic Products, Nutrition and Allergies (2010).
1638:
1489:
1044:
1000:
961:
869:, is about ten times higher than in the edible kernels or fruit.
827:
778:
L. Merr.) containing approximately 2 g per 100 g, in purple corn
771:
199:
182:
because they have not been verified as safe when used as food or
105:
102:
3173:
1514:
of the anthocyanidins. The anthocyanins are subdivided into the
4970:
4909:
4510:
4181:
Grätzel, Michael (October 2003). "Dye-sensitized solar cells".
3743:. Adapted from a news release issued by Oregon State University
2817:
854:
752:
744:
732:
684:
489:
426:
319:
156:
3959:
Nakajima, J; Tanaka, Y; Yamazaki, M; et al. (July 2001).
3276:
2322:. Agricultural Research Magazine, US Department of Agriculture
766:
The highest recorded amount appears to be specifically in the
4844:
3111:
2855:
1601:
1515:
1048:
815:
724:
663:
544:
246:
160:
3855:
3281:) fruits by in situ chlorophyll fluorescence spectroscopy".
3174:
Zhang, Y.; Butelli, E.; De Stefano, R.; et al. (2013).
1780:
regulatory gene in the production of anthocyanin pigment 1 (
3958:
3418:
1716:
These oxidation products are further reduced by the enzyme
973:
783:
748:
500:
323:
152:
144:
4248:
4134:
4004:-glucosyltransferase from the seed coat of black soybean (
2693:
937:
in the European Union, Australia, and New Zealand, having
39:
3999:
3000:
1890:
907:
740:
3084:
2658:
731:
contain anthocyanins. Anthocyanins are less abundant in
4317:
Anthocyanins: Biosynthesis, Functions, and Applications
4207:
3892:
3820:
3560:
3315:
3230:
2771:
2420:
845:
Some tomatoes also have been modified genetically with
109:
3155:. Oregon State University Extension Service, Corvallis
2208:
1926:
Andersen, Øyvind M (17 October 2001). "Anthocyanins".
1501:, the basic chemical structure of which is shown here.
925:, up to 70% of tree species may produce anthocyanins.
3798:
5th Pigments in Food congress- for quality and health
941:
E163. In 2013, a panel of scientific experts for the
4314:
4298:
Flavonoids: Chemistry, Biochemistry and Applications
4242:
1596:
4315:Gould, K.; Davies, K.; Winefield, C., eds. (2008).
3469:"Current EU approved additives and their E Numbers"
3316:Stan Kailis & David Harris (28 February 2007).
2951:
2561:
2152:Breusegem, Frank Van; Dat, James F. (1 June 2006).
1703:
folding mechanism that is commonly found in plants,
261:in photosynthetically active tissues such as young
167:by adding sugars. They are odorless and moderately
3919:
2255:
1649:Anthocyanin pigments are assembled like all other
890:Reds and purples of autumn leaves of the European
3049:
5476:
3795:
2317:
1083:Selected anthocyanidins and their substitutions
806:have been subjected to a breeding program using
4463:1,7-Bis(4-hydroxyphenyl)-1,4,6-heptatrien-3-one
3752:
3737:Studies force new view on biology of flavonoids
3660:
3272:
3270:
1505:
1071:
5260:(malvidin 3-(6″-malonylglucoside)-5-glucoside)
4295:
1886:
1884:
1882:
988:Although anthocyanins have been shown to have
34:, the sugar-free counterparts of anthocyanins.
4611:
4364:
4096:PAP1 increases antioxidants and phenolics in
3925:
3428:Australian Journal of Grape and Wine Research
2320:"Twice as Nice Breeding Versatile Vegetables"
2154:"Reactive Oxygen Species in Plant Cell Death"
2084:
1787:
1674:The other stream produces three molecules of
3267:
2851:
2849:
2151:
1856:
1854:
1756:UDP-glucoside: flavonoid glucosyltransferase
282:Most frequently occurring in nature are the
4378:
4091:
3542:. US Food and Drug Administration. May 2015
3520:. US Food and Drug Administration. May 2015
3496:"Standard 1.2.4 – Labelling of ingredients"
3348:
3007:Bioscience, Biotechnology, and Biochemistry
2045:: CS1 maint: numeric names: authors list (
1879:
1784:) may be expressed in other plant species.
1573:extract at low pH (left) to high pH (right)
860:
4618:
4604:
4371:
4357:
4208:Wiltshire EJ; Collings DA (October 2009).
4183:Journal of Photochemistry and Photobiology
3386:Journal of Agricultural and Food Chemistry
3351:Journal of Agricultural and Food Chemistry
3283:Journal of Agricultural and Food Chemistry
2859:Journal of Agricultural and Food Chemistry
2820:Journal of Agricultural and Food Chemistry
2696:Journal of Agricultural and Food Chemistry
2661:Journal of Agricultural and Food Chemistry
2599:Journal of Agricultural and Food Chemistry
2564:Journal of Agricultural and Food Chemistry
2529:Journal of Agricultural and Food Chemistry
2526:
2494:Journal of Agricultural and Food Chemistry
2459:Journal of Agricultural and Food Chemistry
2423:Journal of Agricultural and Food Chemistry
2318:Stommel J, Griesbach RJ (September 2006).
2008:
2006:
2004:
1967:
1965:
1963:
1961:
1538:Anthocyanins are thought to be subject to
189:
4225:
4076:
4053:"Isolation of a UDP-glucose: Flavonoid 5-
3976:
3910:
3877:
3629:
3493:Australia New Zealand Food Standards Code
3207:
3018:
2977:
2958:Bioscience of Microbiota, Food and Health
2936:
2846:
2748:
2738:
2402:
2230:
2185:
2128:
2110:
2030:
1992:
1851:
127:Anthocyanins belong to a parent class of
43:Purple cauliflower contains anthocyanins.
2813:
2811:
2391:Emirates Journal of Food and Agriculture
2282:
1925:
1628:
1600:
1565:
1488:
885:
628:
620:
341:purposely for high anthocyanin content,
237:Superposition of spectra of chlorophyll
232:
193:
38:
4180:
3461:
3153:"Purple tomato debuts as 'Indigo Rose'"
3150:
2253:
2215:from insect herbivory and excess light"
2001:
1958:
983:
894:result from production of anthocyanins.
755:, and may be totally absent in certain
174:Although approved as food and beverage
14:
5477:
3731:
3729:
3727:
3146:
3144:
2918:
1860:
1066:
902:are derived from anthocyanins. Unlike
4599:
4352:
3895:"Potentiometric Study of the Flavins"
2808:
2416:
2414:
2378:
1863:Plant pigments and their manipulation
1746:In anthocyanin biosynthetic pathway,
933:Anthocyanins are approved for use as
786:, and in the skins and pulp of black
3940:from the original on 1 November 2009
2520:
2080:
2078:
875:
4156:The Journal of Physical Chemistry B
4065:Electronic Journal of Biotechnology
3965:The Journal of Biological Chemistry
3724:
3710:10.1016/j.freeradbiomed.2004.01.001
3698:Free Radical Biology & Medicine
3675:10.1016/j.freeradbiomed.2006.04.033
3328:. Landlinks Press. pp. 17–66.
3141:
2919:Sekido, Keiko; et al. (2010).
1765:
249:(malvidin 3O glucoside), a typical
228:
215:
24:
5401:Epiafzelechin(4α→8)pelargonidin 3-
4289:
3554:
3342:
2411:
2344:. Meconopsis Group. Archived from
2053:
1660:pathway to produce the amino acid
928:
25:
5511:
5369:Malvidin glucoside-ethyl-catechin
5306:-coumaroylrutinoside)-5-glucoside
5268:Acylated anthocyanin diglycosides
4334:
2209:Karageorgou P; Manetas Y (2006).
2075:
1893:Trends in Ecology & Evolution
1808:
1597:Use as environmental pH indicator
639:), a rich source of anthocyanins.
5383:Epicatechin(4α→8)pelargonidin 3-
3440:10.1111/j.1755-0238.2011.00158.x
2012:
1141:
949:studies to approve their use as
643:Plants rich in anthocyanins are
279:and peripheral mesophyll cells.
163:. Anthocyanins are derived from
94: 'dark blue'), also called
5392:Afzelechin(4α→8)pelargonidin 3-
5283:-coumarylglucoside)-5-glucoside
4201:
4174:
4128:
4085:
4078:10.2225/vol15-issue6-fulltext-7
4044:
4030:10.1016/j.phytochem.2010.05.009
3993:
3952:
3886:
3849:
3814:
3789:
3746:
3689:
3654:
3601:
3532:
3510:
3487:
3412:
3377:
3309:
3224:
3167:
3105:
3078:
3043:
2994:
2945:
2912:
2885:
2765:
2714:
2687:
2652:
2646:10.17660/ActaHortic.2013.985.12
2625:
2590:
2555:
2485:
2449:
2360:
2334:
2311:
2276:
2247:
1792:Anthocyanins have been used in
1720:to the corresponding colorless
1624:
1063:", or "healthy aging" effects.
139:pathway. They can occur in all
5459:(degradation product of oenin)
2906:10.1016/j.foodchem.2005.02.032
2202:
2145:
1985:European Food Safety Authority
1919:
1865:. Wiley-Blackwell. p. 6.
1729:leucoanthocyanidin dioxygenase
1033:European Food Safety Authority
943:European Food Safety Authority
910:of leaf cells, resulting from
826:and inhibits growth of a post-
812:genetically modified organisms
349:may have unusual culinary and
202:their dark purple pigmentation
13:
1:
5465:(oxidation product of malvin)
5374:Catechin(4α→8)pelargonidin 3-
4195:10.1016/S1389-5567(03)00026-1
3912:10.1016/S0021-9258(18)74634-6
3870:10.1016/S0308-8146(98)00065-X
3775:10.1016/S0031-9422(03)00438-2
3020:10.1080/09168451.2015.1027652
2404:10.9755/ejfa.2018.v30.i3.1639
1929:Encyclopedia of Life Sciences
1844:
1037:cause-and-effect relationship
356:
270:
206:
27:Class of plant-based pigments
5361:Flavanol-anthocyanin adducts
5328:(Delphinidin 3-rutinoside-7-
4805:(anthocyaninidin glycosides)
4300:. Boca Raton FL: CRC Press.
3933:Carnivorous Plant Newsletter
2305:10.1016/0168-9452(94)90244-5
2112:10.1371/journal.pone.0151067
1616:Anthocyanins may be used as
1533:
1506:Glycosides of anthocyanidins
1072:Flavylium cation derivatives
625:Cross-section of red cabbage
143:of higher plants, including
7:
4214:Plant & Cell Physiology
3151:Scott J (27 January 2012).
2342:"Colour range within genus"
1824:
1718:dihydroflavonol 4-reductase
71: 'flower' and
10:
5516:
5128:Coumaroylated anthocyanins
4912:(Malvidin 3,5-diglucoside)
4740:-Methylated anthocyanidins
4149:Nanocrystalline Electrode"
3800:. University of Helsinki.
3579:10.1016/j.fbio.2020.100852
1905:10.1016/j.tree.2008.10.006
1839:-Coumaroylated anthocyanin
1831:Phenolic compounds in wine
1798:dye-sensitized solar cells
1788:Dye-sensitized solar cells
1140:
1075:
879:
388:
80:
74:
57:
29:
5413:
5359:
5267:
5250:
5214:Caffeoylated anthocyanins
5213:
5127:
5061:
5054:
5036:Pulchellidin 3-rhamnoside
4800:
4736:
4693:
4637:
4552:
4524:
4486:
4453:
4410:
4387:
4263:10.1007/s11248-011-9566-y
3622:10.1080/10715760802506349
3200:10.1016/j.cub.2013.04.072
2938:10.21273/HORTSCI.45.4.534
2740:10.1186/s13065-017-0341-x
2727:Chemistry Central Journal
2232:10.1093/treephys/26.5.613
1861:Davies, Kevin M. (2004).
568:10× more than in kernels
565:Purple corn husks (dried)
108:that, depending on their
5344:-glucosyl)oxybenzoyl)-β-
5251:Malonylated anthocyanins
4873:Pulchellidin 3-glucoside
2032:10.2903/j.efsa.2010.1752
1994:10.2903/j.efsa.2013.3145
1656:One stream involves the
1609:was used to produce P20
861:In leaves of plant foods
330:), they are replaced by
198:Anthocyanins give these
30:Not to be confused with
4638:3-Hydroxyanthocyanidins
4296:Andersen, O.M. (2006).
1942:10.1038/npg.els.0001909
1800:instead of traditional
1637:contribute distinctive
190:Anthocyanin-rich plants
5340:-(4-hydroxybenzoyl)-β-
5102:-(6-acetyl)galactoside
4629:and their anthocyanin
3978:10.1074/jbc.M100744200
3926:Jack Sullivan (1998).
3326:Producing Table Olives
2970:10.12938/bmfh.2015-026
2254:Francis, F.J. (1999).
1752:anthocyanidin synthase
1645:
1613:
1574:
1502:
1022:gastrointestinal tract
895:
640:
626:
573:Purple tomato (fresh)
254:
203:
118:Die Farben der Blüthen
114:Ludwig Clamor Marquart
44:
5055:Acylated anthocyanins
4695:3-Deoxyanthocyanidins
3663:Free Radic. Biol. Med
3610:Free Radical Research
3473:Food Standards Agency
2170:10.1104/pp.106.078295
1934:John Wiley & Sons
1699:-like compound via a
1632:
1604:
1569:
1561:
1492:
889:
847:transcription factors
705:Okinawan sweet potato
632:
624:
236:
197:
42:
5205:-coumaroyl)glucoside
5192:-coumaroyl)glucoside
5179:-coumaroyl)glucoside
5166:-coumaroyl)glucoside
5153:-coumaroyl)glucoside
5120:-(6-acetyl)glucoside
5111:-(6-acetyl)glucoside
5093:-(6-acetyl)glucoside
5084:-(6-acetyl)glucoside
5075:-(6-acetyl)glucoside
4468:Bisdemethoxycurcumin
3739:", by David Stauth,
3233:Nature Biotechnology
1987:: 3145. April 2013.
1027:In a 2010 review of
1013:levels derived from
984:In human consumption
723:petals. Red-fleshed
399:Anthocyanin content
310:. Roughly 2% of all
135:synthesized via the
5500:Biological pigments
5421:Metalloanthocyanins
5242:-caffeoyl)glucoside
5229:-caffeoyl)glucoside
4102:J. Agric. Food Chem
4022:2010PChem..71.1253K
3823:J. Agric. Food Chem
3767:2003PChem..64..923K
3192:2013CBio...23.1094Z
3052:J. Agric. Food Chem
2297:1994PlnSc.101...91S
2103:2016PLoSO..1151067Q
1794:organic solar cells
1722:leucoanthocyanidins
1084:
1067:Chemical properties
1029:scientific evidence
667:berries, including
612:Red cabbage (dried)
5495:E-number additives
5447:Pyranoanthocyanins
5405:-β-glucopyranoside
5396:-β-glucopyranoside
5387:-β-glucopyranoside
5378:-β-glucopyranoside
4955:Others glycosides:
4918:(Pelargonidin 3,5-
4575:Phycoerythrocyanin
4473:Desmethoxycurcumin
4227:10.1093/pcp/pcp124
4059:Paeonia lactiflora
4016:(11–12): 1253–63.
3498:. 8 September 2011
3471:. United Kingdom:
3449:on 19 October 2017
2634:Acta Horticulturae
1760:methyl transferase
1646:
1614:
1575:
1503:
1082:
896:
792:Aronia melanocarpa
641:
636:Aronia melanocarpa
627:
255:
204:
45:
5472:
5471:
5355:
5354:
5347:
5343:
5322:-glucopyranoside)
5321:
4747:5-Desoxy-malvidin
4660:6-Hydroxycyanidin
4645:5-Desoxy-peonidin
4593:
4592:
4516:Condensed tannins
4341:Anthocyanins FAQ
4326:978-0-387-77334-6
4307:978-0-8493-2021-7
4168:10.1021/jp972197w
4114:10.1021/jf903527y
3971:(28): 25797–803.
3835:10.1021/jf900602b
3807:978-952-10-4846-3
3398:10.1021/jf401158a
3363:10.1021/jf802201c
3335:978-0-643-09203-7
3295:10.1021/jf048381d
3127:10.1021/jf048619y
3115:J Agric Food Chem
3064:10.1021/jf010550w
2871:10.1021/jf501991q
2832:10.1021/jf040087y
2780:(11): 1301–1308.
2708:10.1021/jf970264d
2673:10.1021/jf803153z
2611:10.1021/jf060300l
2576:10.1021/jf072529m
2541:10.1021/jf011405l
2506:10.1021/jf800406v
2471:10.1021/jf048619y
2435:10.1021/jf0486850
2269:978-1-891127-00-7
2213:Quercus coccifera
1872:978-1-4051-1737-1
1749:
1633:Anthocyanins and
1493:Anthocyanins are
1487:
1486:
882:Autumn leaf color
876:Autumn leaf color
820:Galapagos Islands
649:species, such as
619:
618:
376:Tulipa fosteriana
370:Tulipa gesneriana
343:ornamental plants
264:Quercus coccifera
16:(Redirected from
5507:
5345:
5341:
5319:
5314:(petunidin 3--5-
5059:
5058:
4900:Delphinidin 3,5-
4817:(Pelargonidin 3-
4767:Kaempferidinidin
4620:
4613:
4606:
4597:
4596:
4373:
4366:
4359:
4350:
4349:
4330:
4311:
4283:
4282:
4246:
4240:
4239:
4229:
4205:
4199:
4198:
4178:
4172:
4171:
4153:
4148:
4147:
4146:
4132:
4126:
4125:
4108:(3): 1639–1645.
4089:
4083:
4082:
4080:
4048:
4042:
4041:
3997:
3991:
3990:
3980:
3956:
3950:
3949:
3947:
3945:
3923:
3917:
3916:
3914:
3890:
3884:
3883:
3881:
3853:
3847:
3846:
3818:
3812:
3811:
3793:
3787:
3786:
3750:
3744:
3733:
3722:
3721:
3693:
3687:
3686:
3658:
3652:
3651:
3633:
3605:
3599:
3598:
3558:
3552:
3551:
3549:
3547:
3536:
3530:
3529:
3527:
3525:
3514:
3508:
3507:
3505:
3503:
3491:
3485:
3484:
3482:
3480:
3465:
3459:
3458:
3456:
3454:
3448:
3442:. Archived from
3425:
3416:
3410:
3409:
3381:
3375:
3374:
3346:
3340:
3339:
3318:"The olive tree
3313:
3307:
3306:
3274:
3265:
3264:
3245:10.1038/nbt.1506
3228:
3222:
3221:
3211:
3186:(12): 1094–100.
3171:
3165:
3164:
3162:
3160:
3148:
3139:
3138:
3109:
3103:
3102:
3082:
3076:
3075:
3047:
3041:
3040:
3022:
3013:(9): 1484–1492.
2998:
2992:
2991:
2981:
2949:
2943:
2942:
2940:
2916:
2910:
2909:
2889:
2883:
2882:
2853:
2844:
2843:
2815:
2806:
2805:
2786:10.1038/nbt.1506
2769:
2763:
2762:
2752:
2742:
2718:
2712:
2711:
2702:(9): 3395–3400.
2691:
2685:
2684:
2656:
2650:
2649:
2629:
2623:
2622:
2594:
2588:
2587:
2559:
2553:
2552:
2535:(12): 3495–500.
2524:
2518:
2517:
2489:
2483:
2482:
2453:
2447:
2446:
2418:
2409:
2408:
2406:
2382:
2376:
2364:
2358:
2357:
2355:
2353:
2338:
2332:
2331:
2329:
2327:
2315:
2309:
2308:
2280:
2274:
2273:
2261:
2251:
2245:
2244:
2234:
2206:
2200:
2199:
2189:
2158:Plant Physiology
2149:
2143:
2142:
2132:
2114:
2082:
2073:
2072:
2070:
2068:
2057:
2051:
2050:
2044:
2036:
2034:
2010:
1999:
1998:
1996:
1969:
1956:
1955:
1923:
1917:
1916:
1888:
1877:
1876:
1858:
1766:Genetic analysis
1747:
1668:phenylpropanoids
1588:
1581:(petunidin 3--5-
1483:
1482:
1481:
1454:
1453:
1452:
1421:
1420:
1419:
1376:
1375:
1374:
1343:
1342:
1341:
1326:
1325:
1324:
1271:
1270:
1269:
1248:
1247:
1246:
1145:
1088:Basic structure
1085:
1081:
1053:oxidative damage
839:Botrytis cinerea
633:Aronia berries (
401:in mg per 100 g
393:
392:
229:Light absorbance
216:Plant physiology
91:
84:
78:
68:
61:
21:
5515:
5514:
5510:
5509:
5508:
5506:
5505:
5504:
5475:
5474:
5473:
5468:
5409:
5351:
5302:Delphinidin 3-(
5263:
5246:
5209:
5129:
5123:
5050:
5043:(Delphinidin 3-
4837:(Delphinidin 3-
4804:
4796:
4732:
4689:
4633:
4624:
4594:
4589:
4560:Allophycocyanin
4548:
4520:
4482:
4449:
4406:
4383:
4377:
4337:
4327:
4308:
4292:
4290:Further reading
4287:
4286:
4247:
4243:
4220:(10): 1826–39.
4206:
4202:
4179:
4175:
4162:(45): 9342–51.
4151:
4145:
4142:
4141:
4140:
4138:
4133:
4129:
4090:
4086:
4049:
4045:
3998:
3994:
3957:
3953:
3943:
3941:
3924:
3920:
3891:
3887:
3854:
3850:
3819:
3815:
3808:
3794:
3790:
3751:
3747:
3734:
3725:
3694:
3690:
3669:(12): 1727–46.
3659:
3655:
3606:
3602:
3567:Food Bioscience
3559:
3555:
3545:
3543:
3538:
3537:
3533:
3523:
3521:
3516:
3515:
3511:
3501:
3499:
3494:
3492:
3488:
3478:
3476:
3467:
3466:
3462:
3452:
3450:
3446:
3423:
3417:
3413:
3392:(32): 7769–76.
3382:
3378:
3357:(23): 11413–6.
3347:
3343:
3336:
3314:
3310:
3275:
3268:
3229:
3225:
3180:Current Biology
3172:
3168:
3158:
3156:
3149:
3142:
3121:(26): 8021–30.
3110:
3106:
3083:
3079:
3058:(12): 5848–51.
3048:
3044:
2999:
2995:
2950:
2946:
2917:
2913:
2890:
2886:
2865:(30): 7524–31.
2854:
2847:
2826:(22): 6779–86.
2816:
2809:
2770:
2766:
2719:
2715:
2692:
2688:
2657:
2653:
2640:(985): 97–104.
2630:
2626:
2605:(11): 4069–75.
2595:
2591:
2570:(26): 10832–8.
2560:
2556:
2525:
2521:
2500:(12): 4457–62.
2490:
2486:
2465:(26): 8021–30.
2454:
2450:
2429:(26): 7846–56.
2419:
2412:
2383:
2379:
2365:
2361:
2351:
2349:
2340:
2339:
2335:
2325:
2323:
2316:
2312:
2281:
2277:
2270:
2252:
2248:
2207:
2203:
2150:
2146:
2097:(3): e0151067.
2083:
2076:
2066:
2064:
2059:
2058:
2054:
2038:
2037:
2011:
2002:
1971:
1970:
1959:
1952:
1924:
1920:
1889:
1880:
1873:
1859:
1852:
1847:
1827:
1811:
1790:
1768:
1685:
1681:
1627:
1599:
1586:
1564:
1536:
1508:
1480:
1477:
1476:
1475:
1473:
1451:
1448:
1447:
1446:
1444:
1418:
1415:
1414:
1413:
1411:
1373:
1370:
1369:
1368:
1366:
1340:
1337:
1336:
1335:
1333:
1323:
1320:
1319:
1318:
1316:
1268:
1265:
1264:
1263:
1261:
1245:
1242:
1241:
1240:
1238:
1136:
1130:
1124:
1118:
1111:
1104:
1097:
1080:
1074:
1069:
986:
931:
929:Colorant safety
884:
878:
863:
713:muscadine grape
669:black raspberry
459:Black raspberry
449:Black crowberry
400:
391:
382:Tulipa eichleri
359:
273:
231:
218:
209:
192:
137:phenylpropanoid
89:kuáneos/kuanoûs
35:
28:
23:
22:
15:
12:
11:
5:
5513:
5503:
5502:
5497:
5492:
5487:
5470:
5469:
5467:
5466:
5460:
5457:Anthocyanone A
5454:
5452:Copigmentation
5449:
5444:
5438:
5433:
5431:Cyanosalvianin
5428:
5417:
5415:
5411:
5410:
5408:
5407:
5398:
5389:
5380:
5371:
5365:
5363:
5357:
5356:
5353:
5352:
5350:
5349:
5323:
5309:
5295:
5285:
5271:
5269:
5265:
5264:
5262:
5261:
5254:
5252:
5248:
5247:
5245:
5244:
5231:
5217:
5215:
5211:
5210:
5208:
5207:
5194:
5181:
5168:
5158:Delphinidin 3-
5155:
5141:
5139:
5125:
5124:
5122:
5113:
5104:
5095:
5086:
5080:Delphinidin 3-
5077:
5068:
5066:
5056:
5052:
5051:
5049:
5048:
5038:
5033:
5023:
5014:
5005:
4996:
4987:
4981:Delphinidin 3-
4978:
4968:
4952:
4951:
4944:Petunidin 3,5-
4937:
4923:
4913:
4907:
4893:
4876:
4875:
4870:
4861:
4852:
4842:
4832:
4822:
4808:
4806:
4798:
4797:
4795:
4794:
4789:
4784:
4779:
4774:
4769:
4764:
4759:
4754:
4749:
4743:
4741:
4734:
4733:
4731:
4730:
4725:
4720:
4715:
4710:
4705:
4699:
4697:
4691:
4690:
4688:
4687:
4682:
4677:
4675:Guibourtinidin
4672:
4667:
4662:
4657:
4652:
4647:
4641:
4639:
4635:
4634:
4627:Anthocyanidins
4623:
4622:
4615:
4608:
4600:
4591:
4590:
4588:
4587:
4582:
4577:
4572:
4567:
4562:
4556:
4554:
4550:
4549:
4547:
4546:
4541:
4536:
4530:
4528:
4522:
4521:
4519:
4518:
4513:
4508:
4503:
4501:Anthocyanidins
4498:
4492:
4490:
4484:
4483:
4481:
4480:
4475:
4470:
4465:
4459:
4457:
4451:
4450:
4448:
4447:
4442:
4437:
4432:
4427:
4422:
4416:
4414:
4408:
4407:
4405:
4404:
4399:
4393:
4391:
4385:
4384:
4381:plant pigments
4376:
4375:
4368:
4361:
4353:
4347:
4346:
4343:MadSci Network
4336:
4335:External links
4333:
4332:
4331:
4325:
4312:
4306:
4291:
4288:
4285:
4284:
4251:Transgenic Res
4241:
4200:
4173:
4143:
4127:
4098:Brassica napus
4084:
4043:
4010:Phytochemistry
4008:(L.) Merr.)".
3992:
3951:
3918:
3905:(2): 587–607.
3885:
3864:(4): 435–440.
3858:Food Chemistry
3848:
3829:(12): 5271–8.
3813:
3806:
3788:
3755:Phytochemistry
3745:
3723:
3688:
3653:
3616:(10): 885–91.
3600:
3553:
3531:
3509:
3486:
3460:
3434:(3): 316–326.
3411:
3376:
3341:
3334:
3308:
3289:(5): 1354–63.
3266:
3239:(11): 1301–8.
3223:
3166:
3140:
3104:
3093:(11): 803–12.
3077:
3042:
2993:
2964:(3): 129–136.
2944:
2931:(4): 534–537.
2911:
2900:(2): 273–328.
2894:Food Chemistry
2884:
2845:
2807:
2774:Nat Biotechnol
2764:
2713:
2686:
2667:(5): 1908–14.
2651:
2624:
2589:
2554:
2519:
2484:
2448:
2410:
2397:(3): 180–189.
2377:
2359:
2333:
2310:
2275:
2268:
2262:. Egan Press.
2246:
2225:(5): 613–621.
2201:
2164:(2): 384–390.
2144:
2074:
2052:
2000:
1957:
1951:978-0470016176
1950:
1918:
1878:
1871:
1849:
1848:
1846:
1843:
1842:
1841:
1833:
1826:
1823:
1810:
1809:Visual markers
1807:
1789:
1786:
1774:of genes. The
1767:
1764:
1740:
1739:
1732:
1725:
1714:
1711:
1704:
1693:
1692:
1691:
1683:
1679:
1672:
1626:
1623:
1598:
1595:
1563:
1560:
1540:physiochemical
1535:
1532:
1507:
1504:
1499:anthocyanidins
1485:
1484:
1478:
1470:
1467:
1464:
1461:
1458:
1455:
1449:
1441:
1435:
1434:
1431:
1428:
1425:
1422:
1416:
1408:
1405:
1402:
1396:
1395:
1392:
1389:
1386:
1383:
1380:
1377:
1371:
1363:
1357:
1356:
1353:
1350:
1347:
1344:
1338:
1330:
1327:
1321:
1313:
1307:
1306:
1303:
1300:
1297:
1294:
1291:
1288:
1285:
1279:
1278:
1275:
1272:
1266:
1258:
1255:
1252:
1249:
1243:
1235:
1229:
1228:
1225:
1222:
1219:
1216:
1213:
1210:
1207:
1201:
1200:
1197:
1194:
1191:
1188:
1185:
1182:
1179:
1173:
1172:
1169:
1166:
1163:
1160:
1157:
1154:
1151:
1146:
1138:
1137:
1134:
1131:
1128:
1125:
1122:
1119:
1116:
1113:
1109:
1106:
1102:
1099:
1095:
1092:
1091:Anthocyanidin
1089:
1076:Main article:
1073:
1070:
1068:
1065:
985:
982:
951:food additives
935:food colorants
930:
927:
880:Main article:
877:
874:
862:
859:
617:
616:
613:
609:
608:
605:
598:
597:
594:
588:
587:
584:
578:
577:
574:
570:
569:
566:
562:
561:
558:
552:
551:
548:
537:
536:
533:
527:
526:
523:
517:
516:
513:
507:
506:
503:
496:
495:
492:
486:
485:
482:
475:
474:
471:
465:
464:
461:
455:
454:
451:
445:
444:
441:
434:
433:
430:
423:
422:
419:
413:
412:
409:
403:
402:
397:
390:
387:
358:
355:
316:Caryophyllales
272:
269:
230:
227:
217:
214:
208:
205:
191:
188:
165:anthocyanidins
32:anthocyanidins
26:
9:
6:
4:
3:
2:
5512:
5501:
5498:
5496:
5493:
5491:
5490:PH indicators
5488:
5486:
5483:
5482:
5480:
5464:
5461:
5458:
5455:
5453:
5450:
5448:
5445:
5442:
5439:
5437:
5434:
5432:
5429:
5426:
5422:
5419:
5418:
5416:
5414:Miscellaneous
5412:
5406:
5404:
5399:
5397:
5395:
5390:
5388:
5386:
5381:
5379:
5377:
5372:
5370:
5367:
5366:
5364:
5362:
5358:
5339:
5335:
5331:
5327:
5324:
5317:
5313:
5310:
5307:
5305:
5299:
5296:
5293:
5289:
5288:Gentiodelphin
5286:
5284:
5282:
5278:
5273:
5272:
5270:
5266:
5259:
5258:Malonylmalvin
5256:
5255:
5253:
5249:
5243:
5241:
5237:
5232:
5230:
5228:
5224:
5219:
5218:
5216:
5212:
5206:
5204:
5200:
5195:
5193:
5191:
5187:
5182:
5180:
5178:
5174:
5169:
5167:
5165:
5161:
5156:
5154:
5152:
5148:
5143:
5142:
5140:
5137:
5133:
5126:
5121:
5119:
5114:
5112:
5110:
5105:
5103:
5101:
5096:
5094:
5092:
5087:
5085:
5083:
5078:
5076:
5074:
5069:
5067:
5064:
5060:
5057:
5053:
5046:
5042:
5039:
5037:
5034:
5032:-galactoside)
5031:
5027:
5024:
5022:
5020:
5015:
5013:
5011:
5006:
5004:
5002:
4997:
4995:
4993:
4988:
4986:
4984:
4979:
4977:-galactoside)
4976:
4972:
4969:
4966:
4962:
4959:
4958:
4957:
4956:
4949:
4947:
4941:
4938:
4935:
4933:
4930:Peonidin 3,5-
4927:
4924:
4922:-diglucoside)
4921:
4917:
4914:
4911:
4908:
4905:
4903:
4897:
4894:
4891:
4889:
4886:Cyanidin 3,5-
4883:
4882:
4881:
4880:
4879:Diglucosides:
4874:
4871:
4869:
4867:
4862:
4860:
4858:
4853:
4850:
4846:
4843:
4840:
4836:
4833:
4830:
4826:
4825:Chrysanthemin
4823:
4820:
4816:
4813:
4812:
4811:
4807:
4803:
4799:
4793:
4790:
4788:
4785:
4783:
4780:
4778:
4775:
4773:
4770:
4768:
4765:
4763:
4760:
4758:
4755:
4753:
4750:
4748:
4745:
4744:
4742:
4739:
4735:
4729:
4726:
4724:
4721:
4719:
4716:
4714:
4713:Diosmetinidin
4711:
4709:
4706:
4704:
4701:
4700:
4698:
4696:
4692:
4686:
4685:Robinetinidin
4683:
4681:
4678:
4676:
4673:
4671:
4668:
4666:
4663:
4661:
4658:
4656:
4653:
4651:
4648:
4646:
4643:
4642:
4640:
4636:
4632:
4628:
4621:
4616:
4614:
4609:
4607:
4602:
4601:
4598:
4586:
4583:
4581:
4578:
4576:
4573:
4571:
4570:Phycoerythrin
4568:
4566:
4563:
4561:
4558:
4557:
4555:
4551:
4545:
4542:
4540:
4537:
4535:
4532:
4531:
4529:
4527:
4523:
4517:
4514:
4512:
4509:
4507:
4506:Anthoxanthins
4504:
4502:
4499:
4497:
4494:
4493:
4491:
4489:
4485:
4479:
4476:
4474:
4471:
4469:
4466:
4464:
4461:
4460:
4458:
4456:
4452:
4446:
4443:
4441:
4440:Chlorophyll f
4438:
4436:
4435:Chlorophyll d
4433:
4431:
4430:Chlorophyll c
4428:
4426:
4425:Chlorophyll b
4423:
4421:
4420:Chlorophyll a
4418:
4417:
4415:
4413:
4409:
4403:
4400:
4398:
4395:
4394:
4392:
4390:
4386:
4382:
4374:
4369:
4367:
4362:
4360:
4355:
4354:
4351:
4345:
4344:
4339:
4338:
4328:
4322:
4318:
4313:
4309:
4303:
4299:
4294:
4293:
4280:
4276:
4272:
4268:
4264:
4260:
4257:(4): 757–71.
4256:
4252:
4245:
4237:
4233:
4228:
4223:
4219:
4215:
4211:
4204:
4196:
4192:
4189:(2): 145–53.
4188:
4184:
4177:
4169:
4165:
4161:
4157:
4150:
4131:
4123:
4119:
4115:
4111:
4107:
4103:
4099:
4095:
4088:
4079:
4074:
4070:
4066:
4062:
4060:
4056:
4047:
4039:
4035:
4031:
4027:
4023:
4019:
4015:
4011:
4007:
4003:
3996:
3988:
3984:
3979:
3974:
3970:
3966:
3962:
3955:
3939:
3935:
3934:
3929:
3928:"Anthocyanin"
3922:
3913:
3908:
3904:
3900:
3899:J. Biol. Chem
3896:
3889:
3880:
3875:
3871:
3867:
3863:
3859:
3852:
3844:
3840:
3836:
3832:
3828:
3824:
3817:
3809:
3803:
3799:
3792:
3784:
3780:
3776:
3772:
3768:
3764:
3761:(5): 923–33.
3760:
3756:
3749:
3742:
3738:
3732:
3730:
3728:
3719:
3715:
3711:
3707:
3704:(7): 838–49.
3703:
3699:
3692:
3684:
3680:
3676:
3672:
3668:
3664:
3657:
3649:
3645:
3641:
3637:
3632:
3627:
3623:
3619:
3615:
3611:
3604:
3596:
3592:
3588:
3584:
3580:
3576:
3572:
3568:
3564:
3557:
3541:
3535:
3519:
3513:
3497:
3490:
3474:
3470:
3464:
3445:
3441:
3437:
3433:
3429:
3422:
3415:
3407:
3403:
3399:
3395:
3391:
3387:
3380:
3372:
3368:
3364:
3360:
3356:
3352:
3345:
3337:
3331:
3327:
3323:
3321:
3320:Olea europaea
3312:
3304:
3300:
3296:
3292:
3288:
3284:
3280:
3279:Olea europaea
3273:
3271:
3262:
3258:
3254:
3250:
3246:
3242:
3238:
3234:
3227:
3219:
3215:
3210:
3205:
3201:
3197:
3193:
3189:
3185:
3181:
3177:
3170:
3154:
3147:
3145:
3136:
3132:
3128:
3124:
3120:
3116:
3108:
3100:
3096:
3092:
3088:
3081:
3073:
3069:
3065:
3061:
3057:
3053:
3046:
3038:
3034:
3030:
3026:
3021:
3016:
3012:
3008:
3004:
2997:
2989:
2985:
2980:
2975:
2971:
2967:
2963:
2959:
2955:
2948:
2939:
2934:
2930:
2926:
2922:
2915:
2907:
2903:
2899:
2895:
2888:
2880:
2876:
2872:
2868:
2864:
2860:
2852:
2850:
2841:
2837:
2833:
2829:
2825:
2821:
2814:
2812:
2803:
2799:
2795:
2791:
2787:
2783:
2779:
2775:
2768:
2760:
2756:
2751:
2746:
2741:
2736:
2732:
2728:
2724:
2717:
2709:
2705:
2701:
2697:
2690:
2682:
2678:
2674:
2670:
2666:
2662:
2655:
2647:
2643:
2639:
2635:
2628:
2620:
2616:
2612:
2608:
2604:
2600:
2593:
2585:
2581:
2577:
2573:
2569:
2565:
2558:
2550:
2546:
2542:
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2534:
2530:
2523:
2515:
2511:
2507:
2503:
2499:
2495:
2488:
2480:
2476:
2472:
2468:
2464:
2460:
2452:
2444:
2440:
2436:
2432:
2428:
2424:
2417:
2415:
2405:
2400:
2396:
2392:
2388:
2381:
2375:
2372:, p. 248, at
2371:
2370:
2363:
2348:on 4 May 2020
2347:
2343:
2337:
2321:
2314:
2306:
2302:
2298:
2294:
2290:
2286:
2285:Plant Science
2279:
2271:
2265:
2260:
2259:
2250:
2242:
2238:
2233:
2228:
2224:
2220:
2216:
2214:
2205:
2197:
2193:
2188:
2183:
2179:
2175:
2171:
2167:
2163:
2159:
2155:
2148:
2140:
2136:
2131:
2126:
2122:
2118:
2113:
2108:
2104:
2100:
2096:
2092:
2088:
2081:
2079:
2062:
2056:
2048:
2042:
2033:
2028:
2024:
2020:
2016:
2009:
2007:
2005:
1995:
1990:
1986:
1982:
1978:
1974:
1968:
1966:
1964:
1962:
1953:
1947:
1943:
1939:
1935:
1931:
1930:
1922:
1914:
1910:
1906:
1902:
1899:(3): 166–73.
1898:
1894:
1887:
1885:
1883:
1874:
1868:
1864:
1857:
1855:
1850:
1840:
1838:
1834:
1832:
1829:
1828:
1822:
1820:
1816:
1813:Anthocyanins
1806:
1803:
1799:
1795:
1785:
1783:
1779:
1778:
1773:
1763:
1761:
1757:
1753:
1744:
1737:
1733:
1730:
1726:
1723:
1719:
1715:
1712:
1709:
1705:
1702:
1698:
1694:
1689:
1682:unit from a C
1677:
1673:
1671:
1669:
1663:
1662:phenylalanine
1659:
1655:
1654:
1652:
1648:
1647:
1644:
1643:blood oranges
1640:
1636:
1631:
1622:
1619:
1618:pH indicators
1612:
1611:blue tomatoes
1608:
1605:Conventional
1603:
1594:
1592:
1591:food colorant
1584:
1580:
1572:
1568:
1559:
1557:
1553:
1549:
1545:
1541:
1531:
1529:
1524:
1521:
1520:anthocyanidin
1517:
1513:
1500:
1496:
1491:
1471:
1468:
1465:
1462:
1459:
1456:
1442:
1440:
1437:
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1432:
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1426:
1423:
1409:
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1403:
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1314:
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1236:
1234:
1231:
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1226:
1223:
1220:
1217:
1214:
1211:
1208:
1206:
1203:
1202:
1198:
1195:
1192:
1189:
1186:
1183:
1180:
1178:
1175:
1174:
1170:
1167:
1164:
1161:
1158:
1155:
1152:
1150:
1147:
1144:
1139:
1132:
1126:
1120:
1114:
1107:
1100:
1093:
1090:
1087:
1086:
1079:
1078:Anthocyanidin
1064:
1062:
1058:
1054:
1050:
1046:
1042:
1038:
1034:
1030:
1025:
1023:
1019:
1016:
1012:
1007:
1003:
1002:
997:
996:
991:
981:
979:
975:
971:
967:
963:
958:
956:
952:
948:
944:
940:
939:colorant code
936:
926:
924:
919:
917:
913:
909:
905:
901:
893:
888:
883:
873:
870:
868:
867:lingonberries
858:
856:
852:
848:
843:
841:
840:
835:
832:
829:
825:
821:
817:
813:
809:
808:introgression
805:
801:
796:
793:
789:
785:
781:
777:
773:
769:
764:
762:
758:
754:
750:
746:
742:
738:
734:
730:
726:
722:
718:
714:
710:
709:Concord grape
706:
702:
698:
694:
690:
686:
682:
678:
674:
673:red raspberry
670:
666:
665:
660:
656:
652:
648:
647:
638:
637:
631:
623:
614:
611:
610:
606:
603:
600:
599:
595:
593:
590:
589:
585:
583:
582:Concord grape
580:
579:
575:
572:
571:
567:
564:
563:
559:
557:
554:
553:
549:
546:
542:
539:
538:
534:
532:
529:
528:
524:
522:
519:
518:
514:
512:
509:
508:
504:
502:
499:Queen Garnet
498:
497:
493:
491:
488:
487:
483:
481:
477:
476:
472:
470:
467:
466:
462:
460:
457:
456:
452:
450:
447:
446:
442:
440:
436:
435:
431:
428:
425:
424:
420:
418:
415:
414:
410:
408:
405:
404:
398:
395:
394:
386:
384:
383:
378:
377:
372:
371:
366:
365:
354:
352:
348:
347:sweet peppers
344:
340:
335:
333:
329:
325:
321:
317:
313:
309:
305:
301:
297:
293:
289:
285:
280:
278:
268:
266:
265:
260:
252:
251:anthocyanidin
248:
244:
240:
235:
226:
224:
213:
201:
196:
187:
185:
181:
180:food additive
177:
172:
170:
166:
162:
158:
154:
150:
146:
142:
138:
134:
130:
125:
123:
119:
115:
111:
107:
104:
101:
100:water-soluble
97:
93:
90:
83:
77:
73:
70:
67:
60:
56:
53:
52:Ancient Greek
49:
41:
37:
33:
19:
5485:Anthocyanins
5441:Protodelphin
5402:
5393:
5384:
5375:
5337:
5333:
5329:
5315:
5303:
5280:
5276:
5239:
5235:
5226:
5222:
5202:
5198:
5189:
5185:
5184:Petunidin 3-
5176:
5172:
5163:
5159:
5150:
5146:
5135:
5131:
5117:
5108:
5107:Petunidin 3-
5099:
5098:Petunidin 3-
5090:
5081:
5072:
5065:anthocyanins
5047:-rutinoside)
5044:
5029:
5028:(Malvidin 3-
5018:
5017:Petunidin 3-
5009:
5008:Petunidin 3-
5003:-galactoside
5000:
4999:Petunidin 3-
4994:-arabinoside
4991:
4990:Petunidin 3-
4982:
4974:
4973:(Cyanidin 3-
4967:-rutinoside)
4964:
4963:(Cyanidin 3-
4954:
4953:
4948:-diglucoside
4945:
4934:-diglucoside
4931:
4919:
4904:-diglucoside
4901:
4890:-diglucoside
4887:
4878:
4877:
4865:
4864:Petunidin 3-
4856:
4848:
4847:(Malvidin 3-
4838:
4828:
4827:(Cyanidin 3-
4818:
4815:Callistephin
4809:
4802:Anthocyanins
4801:
4787:Pulchellidin
4752:Capensinidin
4737:
4728:Tricetinidin
4723:Luteolinidin
4703:Apigeninidin
4680:Pelargonidin
4650:Aurantinidin
4544:Xanthophylls
4496:Anthocyanins
4495:
4455:Curcuminoids
4402:Betaxanthins
4342:
4319:. Springer.
4316:
4297:
4254:
4250:
4244:
4217:
4213:
4203:
4186:
4182:
4176:
4159:
4155:
4130:
4105:
4101:
4097:
4093:
4087:
4068:
4064:
4058:
4054:
4046:
4013:
4009:
4005:
4001:
3995:
3968:
3964:
3954:
3942:. Retrieved
3931:
3921:
3902:
3898:
3888:
3861:
3857:
3851:
3826:
3822:
3816:
3797:
3791:
3758:
3754:
3748:
3740:
3701:
3697:
3691:
3666:
3662:
3656:
3613:
3609:
3603:
3570:
3566:
3556:
3544:. Retrieved
3534:
3522:. Retrieved
3512:
3500:. Retrieved
3489:
3477:. Retrieved
3463:
3451:. Retrieved
3444:the original
3431:
3427:
3414:
3389:
3385:
3379:
3354:
3350:
3344:
3325:
3319:
3311:
3286:
3282:
3278:
3236:
3232:
3226:
3183:
3179:
3169:
3157:. Retrieved
3118:
3114:
3107:
3090:
3086:
3080:
3055:
3051:
3045:
3010:
3006:
2996:
2961:
2957:
2947:
2928:
2924:
2914:
2897:
2893:
2887:
2862:
2858:
2823:
2819:
2777:
2773:
2767:
2730:
2726:
2716:
2699:
2695:
2689:
2664:
2660:
2654:
2637:
2633:
2627:
2602:
2598:
2592:
2567:
2563:
2557:
2532:
2528:
2522:
2497:
2493:
2487:
2462:
2458:
2451:
2426:
2422:
2394:
2390:
2380:
2374:Google Books
2367:
2362:
2350:. Retrieved
2346:the original
2336:
2324:. Retrieved
2313:
2291:(2): 91–98.
2288:
2284:
2278:
2257:
2249:
2222:
2219:Tree Physiol
2218:
2212:
2204:
2161:
2157:
2147:
2094:
2090:
2065:. Retrieved
2061:"Flavonoids"
2055:
2041:cite journal
2022:
2019:EFSA Journal
2018:
1980:
1977:EFSA Journal
1976:
1927:
1921:
1896:
1892:
1862:
1836:
1819:fluorophores
1812:
1802:p-n junction
1791:
1781:
1775:
1772:transgenesis
1769:
1745:
1741:
1735:
1665:
1639:pigmentation
1625:Biosynthesis
1615:
1582:
1576:
1555:
1551:
1547:
1543:
1542:degradation
1537:
1528:halochromism
1509:
1283:Pelargonidin
1149:Aurantinidin
1026:
1015:metabolizing
999:
993:
987:
960:Anthocyanin
959:
955:blackcurrant
932:
920:
897:
871:
864:
844:
837:
797:
791:
775:
765:
761:gooseberries
691:(aubergine)
681:blackcurrant
662:
644:
642:
634:
592:Norton grape
429:(chokeberry)
417:Blackcurrant
380:
374:
368:
362:
360:
336:
312:hydrocarbons
300:pelargonidin
281:
274:
262:
256:
242:
238:
219:
210:
173:
126:
117:
95:
88:
85:
72:
65:
62:
55:
48:Anthocyanins
47:
46:
36:
5436:Protocyanin
5348:-glucoside)
5326:Violdelphin
5275:Cyanidin 3-
5234:Peonidin 3-
5221:Malvidin 3-
5197:Peonidin 3-
5171:Malvidin 3-
5145:Cyanidin 3-
5116:Peonidin 3-
5089:Malvidin 3-
5071:Cyanidin 3-
5021:-rutinoside
5012:-rhamnoside
4985:-rhamnoside
4961:Antirrhinin
4855:Peonidin 3-
4851:-glucoside)
4841:-glucoside)
4831:-glucoside)
4821:-glucoside)
4810:Glucosides:
4757:Europinidin
4670:Fisetinidin
4665:Delphinidin
4585:Xanthonoids
4565:Phycocyanin
4526:Carotenoids
4412:Chlorophyll
4397:Betacyanins
4094:Arabidopsis
4006:Glycine max
3741:EurekAlert!
3631:11336/54522
3159:9 September
2925:HortScience
2025:(2): 1489.
1777:Arabidopsis
1676:malonyl-CoA
1635:carotenoids
1571:Red cabbage
1233:Europinidin
1205:Delphinidin
1057:anti-cancer
1006:metabolites
992:properties
990:antioxidant
966:grape juice
923:New England
904:carotenoids
851:snapdragons
776:Glycine max
717:red cabbage
602:Red cabbage
556:Purple corn
396:Food source
318:(including
292:delphinidin
259:chlorophyll
225:in leaves.
5479:Categories
5425:commelinin
5063:Acetylated
4916:Pelargonin
4868:-glucoside
4859:-glucoside
4762:Hirsutidin
4718:Gesneridin
4708:Columnidin
4631:glucosides
4488:Flavonoids
3879:10198/3206
3573:: 100852.
3502:27 October
2733:(1): 110.
2326:2 February
1845:References
1708:naringenin
1701:polyketide
1688:acetyl-CoA
1651:flavonoids
1512:glucosides
1495:glycosides
1061:anti-aging
1018:flavonoids
970:grape skin
947:toxicology
824:shelf-life
788:chokeberry
697:black rice
677:blackberry
531:Black bean
521:Black rice
511:Redcurrant
439:blackberry
364:Meconopsis
357:In flowers
337:Sometimes
284:glycosides
271:Occurrence
223:cell death
207:Coloration
184:supplement
169:astringent
133:flavonoids
122:black rice
96:anthocyans
50:(from
18:Anthocyans
5041:Tulipanin
4835:Myrtillin
4792:Rosinidin
4782:Petunidin
4539:Retinoids
4534:Carotenes
4389:Betalains
4379:Types of
4100:leaves".
3944:6 October
3595:233070680
3587:2212-4292
3546:13 August
3479:12 August
3087:Pharmazie
2258:Colorants
2178:1532-2548
2121:1932-6203
1815:fluoresce
1658:shikimate
1534:Stability
1523:aglycones
1439:Rosinidin
1400:Petunidin
1011:uric acid
978:cosmetics
916:phosphate
810:lines of
770:of black
768:seed coat
759:of green
757:cultivars
737:asparagus
655:cranberry
651:blueberry
646:Vaccinium
576:283 ± 46
541:Blue corn
480:blueberry
469:Raspberry
351:aesthetic
332:betalains
308:petunidin
277:epidermis
129:molecules
5026:Primulin
4884:Cyanin (
4777:Peonidin
4772:Malvidin
4655:Cyanidin
4580:Quinones
4478:Curcumin
4279:15957685
4271:22083247
4236:19762337
4122:20073469
4038:20621794
3987:11316805
3938:Archived
3843:19435353
3783:14561507
3718:15019969
3683:17157175
3648:21174667
3640:18985487
3406:23875756
3371:19007127
3303:15740006
3261:14895646
3253:18953354
3218:23707429
3135:15612791
3099:18065095
3072:11743773
3037:11221328
3029:25848974
2988:27508114
2879:24991694
2840:15506816
2802:14895646
2794:18953354
2759:29086902
2681:19256557
2619:16719536
2584:18052240
2549:12033817
2514:18522397
2479:15612791
2443:15612766
2241:16452075
2196:16760492
2139:26943362
2091:PLOS ONE
2067:27 March
1913:19178979
1825:See also
1697:chalcone
1607:breeding
1548:in vitro
1361:Peonidin
1311:Malvidin
1177:Cyanidin
1045:proteins
995:in vitro
962:extracts
892:bilberry
834:pathogen
818:and the
804:tomatoes
689:eggplant
659:bilberry
615:c. 1442
421:190–270
353:appeal.
345:such as
328:amaranth
304:peonidin
296:malvidin
288:cyanidin
176:colorant
106:pigments
103:vacuolar
5463:Malvone
5336:-(4-(6-
5312:Petanin
5298:Nasunin
4940:Petunin
4896:Delphin
4511:Flavans
4445:Chlorin
4061:Pall.)"
4018:Bibcode
3763:Bibcode
3524:29 June
3453:7 March
3209:3688073
3188:Bibcode
2979:4965517
2750:5662526
2352:30 June
2293:Bibcode
2187:1475453
2130:4778906
2099:Bibcode
1579:petanin
1556:in vivo
1552:in vivo
1544:in vivo
1001:in vivo
912:complex
828:harvest
780:kernels
772:soybean
725:peaches
607:c. 150
604:(fresh)
515:80–420
437:Marion
389:In food
200:pansies
157:flowers
141:tissues
131:called
82:κυανοῦς
76:κυάνεος
5134:- and
4971:Ideain
4926:Peonin
4910:Malvin
4323:
4304:
4277:
4269:
4234:
4120:
4036:
3985:
3841:
3804:
3781:
3716:
3681:
3646:
3638:
3593:
3585:
3475:. 2010
3404:
3369:
3332:
3301:
3259:
3251:
3216:
3206:
3133:
3097:
3070:
3035:
3027:
2986:
2976:
2877:
2838:
2800:
2792:
2757:
2747:
2679:
2617:
2582:
2547:
2512:
2477:
2441:
2266:
2239:
2194:
2184:
2176:
2137:
2127:
2119:
1948:
1911:
1869:
1782:AtPAP1
1758:, and
1686:unit (
1518:-free
1049:lipids
1047:, and
968:, red
855:olives
753:potato
751:, and
745:fennel
733:banana
729:apples
721:violet
719:, and
685:cherry
675:, and
657:, and
560:1,642
490:Cherry
453:4,180
432:1,480
427:Aronia
326:, and
320:cactus
306:, and
161:fruits
159:, and
145:leaves
98:, are
66:ánthos
5279:-(di-
5136:trans
4845:Oenin
4553:Other
4275:S2CID
4152:(PDF)
4071:(6).
3644:S2CID
3591:S2CID
3447:(PDF)
3424:(PDF)
3257:S2CID
3033:S2CID
2798:S2CID
1983:(4).
1678:, a C
1666:(see
1516:sugar
1051:from
974:drugs
849:from
816:Chile
784:husks
664:Rubus
545:Maize
478:Wild
324:beets
247:oenin
245:with
153:roots
149:stems
59:ἄνθος
54:
5332:-(6-
5238:-(6-
5225:-(6-
5201:-(6-
5188:-(6-
5175:-(6-
5162:-(6-
5149:-(6-
4321:ISBN
4302:ISBN
4267:PMID
4232:PMID
4118:PMID
4034:PMID
3983:PMID
3946:2009
3839:PMID
3802:ISBN
3779:PMID
3714:PMID
3679:PMID
3636:PMID
3583:ISSN
3548:2017
3526:2017
3504:2011
3481:2017
3455:2015
3402:PMID
3367:PMID
3330:ISBN
3299:PMID
3249:PMID
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