Abstract
IN recent years there has been an increasing interest in the role of leuco-anthocyanins as possible precursors of anthocyanins in vivo. Evidence for and against this hypothesis has been presented by many workers, and reviewed by Alston1. In the course of the isolation and identification of the anthocyanin pigments of sour cherries2 and sweet cherries3 in this Laboratory, these fruits at two stages of maturity were examined for the occurrence of leuco-anthocyanins. Evidence was found for the presence of the leuco-anthocyanin related to cyanidin, which is also the single nucleus for the anthocyanin pigments in cherries2,3.
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References
Alston, R. E., Amer. J. Bot., 45, 289 (1958).
Li, K. C., and Wagenknecht, A. C., J. Amer. Chem. Soc., 78, 979 (1956).
Li, K. C., and Wagneknecht, A. C., Nature, 182, 657 (1958).
Bate-Smith, E. C., Biochem. J., 58, 122 (1954).
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LI, K. Occurrence of Leuco-Anthocyanin in Sour and Sweet Cherries. Nature 184, 1935 (1959). https://doi.org/10.1038/1841935a0
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DOI: https://doi.org/10.1038/1841935a0
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