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词汇 anthocyanin
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Examples of anthocyanin


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Null mutants for structural genes are in general devoid of anthocyanin pigment in all plant parts whereas regulatory mutants show altered colour patterns relative to wild-type.
We show that this variegation is attributable to an unstable mutant allele of the gene encoding dihydroflavonol-4-reductase, one of the enzymes required for anthocyanin biosynthesis.
Antioxidant levels of purified anthocyanin extracts were much higher than expected from anthocyanin content indicating synergistic effect of anthocyanin mixtures.
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Researchers reported that turions were rich in anthocyanin pigmentation and had a density that submerged them to the bottom of liquid medium.
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Recently, similar methods to determine chlorophyll content in leaves non-destructively have been applied to measuring anthocyanin content.
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The fruit has high contents of anthocyanins and ellagic acid.
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It contains anthocyanins and flavonoids which act as antioxidants by bonding with free radicals that could otherwise affect cells and cause irregularities.
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When this happens, the sugar-breakdown process changes, leading to the production of anthocyanin pigments.
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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.
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Indeed, significant portions of ingested anthocyanins are likely to degrade to phenolic acids and aldehyde "in vivo", following consumption.
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Occasionally the leaves may appear purple from an accumulation of anthocyanin.
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The grape also lacks some of the color-creating phenolic compounds known as acylated anthocyanins.
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Flavanol-anthocyanin adducts are formed during wine ageing through reactions between anthocyanins and tannins present in grape, with yeast metabolites such as acetaldehyde.
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For example, betalains contain nitrogen whereas anthocyanins do not.
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Major sources of anthocyanins are blueberries, cherries, raspberries, strawberries, blackcurrants, purple grapes and red wine.
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The colour is retained in cooking, and is due to natural pigments in the anthocyanin group of flavonoids.
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Although anthocyanins are powerful antioxidants "in vitro", this antioxidant property is unlikely to be conserved after the plant is consumed.
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