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Most of the red, blue and purple colours of plants are due to a pigment called anthocyanin. Anthocyanin are water-soluble vacuolar pigment which are blue, violet, or red flavonoid  in color depending on the pH found in plants. They belong to a parent class of molecules called flavonoids synthesized through the phenylpropanoid pathway. They are odorless and nearly flavorless, contributing to taste as a moderately astringent sensation. Anthocyanins are derived from anthocyanidins by adding sugar.

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