Violet, red, and blue water-soluble colours extracted from flowers, fruits, and leaves (E-163). They can react with iron or tin, and so may cause discoloration in canned foods.
anthocyanins
| Food and Nutrition: anthocyanins |
| 5min Related Video: anthocyanins |
| Wine Lover's Companion: anthocyanins |
[an-tho-SIGH-uh-nins] The pigments that contribute the red colors in wine and grapes.
Learn More
 | anthocyanidin (biochemistry) |
| flavonoids |
| flavonoid |
Help us answer these
 | What plants are rich in anthocyanin? |
| What color does anthocyanin impart? |
| What are the names of the 14 main anthocyanins and the best natural plant sources of those anthocyanins? |
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 | Food and Nutrition. A Dictionary of Food and Nutrition. Copyright © 1995, 2003, 2005 by A. E. Bender and D. A. Bender. All rights reserved. Read more |
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| Wine Lover's Companion. Wine Lover's Companion. Copyright © 2003 by Barron's Educational Series, Inc. All rights reserved. Read more |
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Mentioned in
- anthocyanidin (biochemistry)
- flavonoids
- flavonoid
- holosides
- anthocyanin
- Plant pigment (plant physiology)
- Richard Willstätter (German chemist)
- colours
- orange
- Caryophyllidae (magnoliophyta)
- Caryophyllales (magnoliophyta)
- Photomorphogenesis (plant physiology)
- Sir Robert Robinson (British chemist)
- pigmentation (in biology)
