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.[citation needed] It is also present in yeast and oatmeal.[citation needed] The sumac fruit’s pericarp owes its dark red colour to anthocyanin pigments, of which chrysanthemin, myrtillin and delphinidin have yet been identified.[3][unreliable source?]
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
- ^ Bilberry Leaf on florahealth.com Archived February 5, 2009, at the Wayback Machine
- ^ Yang W, Kortesniemi M, Ma X, Zheng J, Yang B (May 2019). “Enzymatic acylation of blackcurrant (Ribes nigrum) anthocyanins and evaluation of lipophilic properties and antioxidant capacity of derivatives”. Food Chem. 281: 189–196. doi:10.1016/j.foodchem.2018.12.111. PMID 30658747.
- ^ Sumac on spicesworld.net
- ^ Yoshida K, Mori M, Kondo T (2009). “Blue flower color development by anthocyanins: from chemical structure to cell physiology”. Nat. Prod. Rep. 26 (7): 884–915. doi:10.1039/b800165k. PMID 19554240.
- ^ “Delphinidin 3-(6-p-coumaroyl)glucoside synthesis reaction on www.kegg.jp”. Kegg.jp. Retrieved 2013-04-09.