Names | |
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IUPAC name
(2S,3R,4S,5S,6R)-2-[5,7-dihydroxy-2-(3,4,5-trihydroxyphenyl)chromenylium-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol chloride
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Other names
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Identifiers | |
3D model (
JSmol)
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ChEBI | |
ChemSpider | |
KEGG | |
PubChem
CID
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UNII | |
CompTox Dashboard (
EPA)
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Properties | |
C21H21ClO12 C21H21O12+, Cl− | |
Molar mass | 500.83 g/mol (chloride) 465.38 g/mol |
Except where otherwise noted, data are given for materials in their
standard state (at 25 °C [77 °F], 100 kPa).
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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.[ 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]
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]