|Molar mass||500.83 g/mol (chloride)
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
|what is: / ?)(|
Myrtillin is an anthocyanin. It is the 3-glucoside of delphinidin. It can be found in all green plants, most abundantly in blackcurrant, in blueberry or huckleberry leaves and various myrtles, in the roselle plant, in the Centella asiatica plant (Hydrocotyle asiatica) and in the bilberry leaf. It is also present in yeast and oatmeal. The sumac fruits pericarp owes its dark red colour to anthocyanin pigments, of which chrysanthemin, myrtillin and delphinidin have yet been identified.
Myrtillin tends to stabilize the blood sugar, which otherwise fluctuates widely, and that it spares insulin.
The enzyme anthocyanin 3-O-glucoside 6''-O-hydroxycinnamoyltransferase produces delphinidin 3-(6-p-coumaroyl)glucoside from delphinidin 3-O-glucoside and p-coumaroyl-CoA in the anthocyanin biosynthesis pathway.
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