cyanidin; cyanidol
| Name(s) | cyanidin; cyanidol |
|---|---|
| Scientific name(s) | cyanidin; cyanidin cation; cyanidol chloride; 2-(3,4-dihydroxyphenyl)chromenylium-3,5,7-triol; 3,5,7,3',4'-pentahydroxyflavylium; unii-7732zhu564 |
| Formula | C15H11O6+ |
| Molecular mass | 287.2442 |
| IUPAC name | 2-(3,4-dihydroxyphenyl)chromenylium-3,5,7-triol; 2-(3,4-dihydroxyphenyl)-3,5,7-trihydroxy-1$l^{4}-chromen-1-ylium |
| INCHI | InChI=1S/C15H10O6/c16-8-4-11(18)9-6-13(20)15(21-14(9)5-8)7-1-2-10(17)12(19)3-7/h1-6H,(H4-,16,17,18,19,20)/p+1 |
| SMILE | OC1=CC2=[O+]C(=C(O)C=C2C(O)=C1)C1=CC(O)=C(O)C=C1 |
| CAS ID | 13306-05-3; 528-58-5 |
| PubChem ID | 128861 |
| DrugBank ID | Not available |
| CHEBI ID | 27843 |
| Description | Widely distributed anthocyanidin, found especies in Vaccinium subspecies (blueberries, bilberries, whortleberries), cherries, raspberries, red onions, red wine and black tea. Cyanidin is found in many foods, some of which are papaya, hyacinth bean, sweet basil, and abalone. |
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