Anthocyanin

Anthocyanins (also anthocyans; from Greek: ἀνθός (anthos) = flower + κυανός (kyanos) = blue) are water-soluble vacuolar pigments that may appear red, purple, or blue depending on the pH. They belong to a parent class of molecules called flavonoids synthesized via the phenylpropanoid pathway; they are odorless but flavorful, contributing to taste as a moderately astringent sensation. Anthocyanins occur in all tissues of higher plants, including leaves, stems, roots, flowers, and fruits. Anthoxanthins are clear, white to yellow counterparts of anthocyanins occurring in plants. Anthocyanins are derived from anthocyanidins by adding sugars.

In flowers, the coloration that is provided by anthocyanin accumulation can attract a wide variety of animal pollinators, while in fruits, the same coloration can aid in seed dispersal by attracting herbivorous animals to the potentially edible fruits bearing these red, blue, or purple colors.

Anthocyanins have an antioxidant role in plants against reactive oxygen species caused by abiotic stresses, such as overexposure to ultraviolet light and extreme temperatures. Tomato plants protect against cold stress with anthocyanins countering reactive oxygen species, leading to a lower rate of cell death in leaves.

Anthocyanins are considered secondary metabolites as a food additive with E number E163 (INS number 163); they are approved for use as a food additive in the EU, Australia and New Zealand.

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