Anthocyanin

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Anthocyanin

Anthocyanins belong to the flavonoids class of the polyphenol. They are contributing to the colors such as red, blue, yellow and purple of many fruits and vegetables. In nature, anthocyanins predominantly exist as glycosides of polymethoxy and polyhydroxy derivatives of flavylium salts or 2-phenyl-benzopyryliurn. Though some anthocyanins can be found in lower plant like mosses and ferns, almost all anthocyanins are found in higher plants. Generally speaking, the anthocyanins found in flowers or ornamental plants are more complex than those in fruits. The anthocyanins in fruits are rather simple and there maybe one or two main pigments in each plant source. However, the pigments in flowers involve a highly regulated series of biochemical steps and undergo both polyglycosylations and polyacylations. Therefore, there are various kinds of anthocyanins in flowers contributing to the variety of shades or hues. In most of the fruits and vegetables, anthocyanins range from 0.1% up to 1.0% of d

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Anthocyanin