What is "myrtillin"

n. (context biochemistry English) An anthocyanin, the 3-glucoside of delphinidin.

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.

The various colors, such as red, mauve, purple, violet and blue in, Hydrangea macrophylla are developed from delphinidin 3-glucoside foming complexes with metal ions called metalloanthocyanins.