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Myrtillin

Names
IUPAC name (2S,3R,4S,5S,6R)-2-oxy-6-(hydroxymethyl)oxane-3,4,5-triol chloride
Other names Mirtillin Myrtillin chloride Delphinidin 3-glucoside Delphinidol 3-glucoside Delphinidin 3-O-glucoside Delphinidin 3-monoglucoside Delphinidine 3-monoglucoside Delphinidin-3-glucoside chloride Delphinidin 3-O-β-D-glucoside
Identifiers
CAS Number	6906-38-3
3D model (JSmol)	Interactive image
ChEBI	CHEBI:31463
ChemSpider	391783
KEGG	C12138
PubChem CID	165558
UNII	474A9U89JS
CompTox Dashboard (EPA)	DTXSID901028800
InChI InChI=1S/C21H20O12/c22-6-15-17(28)18(29)19(30)21(33-15)32-14-5-9-10(24)3-8(23)4-13(9)31-20(14)7-1-11(25)16(27)12(26)2-7/h1-5,15,17-19,21-22,28-30H,6H2,(H4-,23,24,25,26,27)/p+1/t15-,17-,18+,19-,21-/m1/s1Key: XENHPQQLDPAYIJ-PEVLUNPASA-O
SMILES C1=C(C=C(C(=C1O)O)O)C2=C(C=C3C(=CC(=CC3=2)O)O)OC4C(C(C(C(O4)CO)O)O)O.
Properties
Chemical formula	C21H21ClO12 C21H21O12, Cl
Molar mass	500.83 g/mol (chloride) 465.38 g/mol
Except where otherwise noted, data are given for materials in their standard state (at 25 °C , 100 kPa). N verify (what is  ?) Infobox references

Myrtillin is an anthocyanin. It is the 3-glucoside of delphinidin. It can be found in all green plants, most abundantly in black beans, blackcurrant, blueberry, huckleberry, bilberry leaves and in various myrtles, roselle plants, and Centella asiatica plant. It is also present in yeast and oatmeal. The sumac fruit's 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 myrtillin complexes with metal ions called metalloanthocyanins.

Metabolism

The enzyme anthocyanin 3-O-glucoside 6''-O-hydroxycinnamoyltransferase produces delphinidin 3-(6-p-coumaroyl)glucoside from myrtillin and p-coumaroyl-CoA in the anthocyanin biosynthesis pathway.

References

1. Bilberry Leaf on florahealth.com Archived February 5, 2009, at the Wayback Machine
2. Yang W, Kortesniemi M, Ma X, Zheng J, Yang B. Enzymatic acylation of blackcurrant (Ribes nigrum) anthocyanins and evaluation of lipophilic properties and antioxidant capacity of derivatives. Food Chem. 2019 May 30;281:189-196. doi:10.1016/j.foodchem.2018.12.111 PMID 30658747
3. Sumac on spicesworld.net
4. Yoshida K, Mori M, Kondo T (2009). "Blue flower color development by anthocyanins: from chemical structure to cell physiology". Nat. Prod. Rep. 26 (7): 884–915. doi:10.1039/b800165k. PMID 19554240.
5. "Delphinidin 3-(6-p-coumaroyl)glucoside synthesis reaction on www.kegg.jp". Kegg.jp. Retrieved 2013-04-09.

• Anthocyanidins
• Flavonoid glucosides