Myrtillin
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| Template:Longitem | C21H21ClO12 C21H21O12+, Cl− |
| Molar mass | 500.83 g/mol (chloride) 465.38 g/mol |
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Myrtillin is an anthocyanin. It is the 3-glucoside of delphinidin. It can be found in all green plants, most abundantly in black beans, blackcurrant, blueberry, huckleberry, bilberry leaves[1][2] and in various myrtles, roselle plants, and Centella asiatica plant.Script error: No such module "Unsubst". It is also present in yeast and oatmeal.Script error: No such module "Unsubst". The sumac fruit's pericarp owes its dark red colour to anthocyanin pigments, of which chrysanthemin, myrtillin and delphinidin have yet been identified.[3]Script error: No such module "Unsubst".
The various colors, such as red, mauve, purple, violet, and blue in Hydrangea macrophylla are developed from myrtillin complexes with metal ions called metalloanthocyanins.[4]
Metabolism
The enzyme anthocyanin 3-O-glucoside 6''-O-hydroxycinnamoyltransferase produces delphinidin 3-(6-p-coumaroyl)glucoside from myrtillin and p-coumaroyl-CoA in the anthocyanin biosynthesis pathway.[5]
References
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- ↑ Bilberry Leaf on florahealth.com Script error: No such module "webarchive".
- ↑ Yang W, Kortesniemi M, Ma X, Zheng J, Yang B. Enzymatic acylation of blackcurrant (Ribes nigrum) anthocyanins and evaluation of lipophilic properties and antioxidant capacity of derivatives. Food Chem. 2019 May 30;281:189-196. Script error: No such module "CS1 identifiers". Template:Catalog lookup link
- ↑ Sumac on spicesworld.net
- ↑ Script error: No such module "Citation/CS1".
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