ANTHOCYANIN

n. cyanin, anthocyan, anthokyan, water-soluble pigment ranging from red to blue to purple shades that provide the color in certain flowers and fruits (red, blue and purple tints in apples, berries, red grapes, eggplant, red cabbage and radishes)

Anthocyanins (from Greek: (anthos) = flower + (kyanos) = blue) are water-soluble vacuolar flavonoid pigments that appear red to blue, according to pH. They are synthesized by organisms of the plant kingdom and bacteria, and have been observed to occur in all tissues of higher plants, providing color in leaves, stems, roots, flowers, and fruits.
See more at Wikipedia.org...

n. anthocyanin, type of enzyme

(n.)
Same as Anthokyan.
  

A family of pigments that give flowers, fruits, and leaves of some plants their red or blue coloring. Anthocyanins consist of sugar molecules bound to a benzopyrylium salt (called anthocyanidin). See Water to Wine for more about anthocyanins.