Anthocyanins (Gr. Antos - Flower, Kianos - Blue)

Anthocyanins (from the Greek words "anthos" - flower and "kyanos" - blue) are a group of pigments that are found in blue, red or purple flowers. They give color not only to flowers, but also to many other plant organs, such as leaves, fruits and roots.

Although anthocyanins have color properties, their chemical nature is glycosides, which upon hydrolysis are broken down into anthocyanidin and sugar. Anthocyanidin is the aglycone that gives color to the pigment, and the sugar is glucose or galactose that is bound to the anthocyanidin.

Anthocyanins have many beneficial properties, such as antioxidant, anti-inflammatory and anti-carcinogenic properties. They can also help protect plants from pests and diseases.

There are many different types of anthocyanins, which vary in their molecular structure and color. Some of the more well-known types of anthocyanins include cyanidin, delphinidin, pelargonidin, petunidin and malvinidin.

An anoenzyme is the protein part of an enzyme, which forms a complete functional enzyme only in combination with a specific coenzyme. Anoenzymes may play an important role in anthocyanin metabolism because they can control the rate of anthocyanin synthesis in plants.

In conclusion, anthocyanins are unique pigments that provide color to many plant organs. Although they have been widely studied, they remain of great interest to researchers in plant science and health.