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. Author manuscript; available in PMC: 2014 Jun 26.
Published in final edited form as: Food Chem. 2013 Jul 25;142:349–357. doi: 10.1016/j.foodchem.2013.07.073

Fig. 1.

Fig. 1

Chemical structures of blueberry anthocyanins. Top: Structure of malvidin-3-(6″-acetoyl)-glucoside showing A, B and C rings of anthocyanidin core and conjugation of glycoside (glucose, galactose or arabinose) and acyl groups. Bottom: Substitution of hydroxyl and methoxy groups on B-ring structures corresponding to delphinidin, cyanidin, petunidin and peonidin anthocyanidin cores.