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leucoanthocyanin
leucoanthocyanin n.
Brit. 
/ˌl(j)uːkəʊanθəˈsʌɪənɪn/
, /ˌl(j)uːkəʊanθəˈsʌɪənɪn/U.S. /ˌlukoʊˌænθəˈsaɪənən/
Chemistry a leucoanthocyanidin; spec. any that is a glycoside./ˌlukoʊˌænθəˈsaɪənən/ΘΚΠ
the world > matter > chemistry > organic chemistry > carbohydrates > sugars > [noun] > glycosides > named > others
jalapin1832
rhaponticin1834
struthiin1835
menyanthin1842
quercitric acid1844
rhodeoretin1845
helicin1848
rutic acid1848
morindin1849
panaquilon1858
galactoside1862
parillic acid1864
thujin1868
digitoxin1875
margarin1878
naringin1879
teucrin1881
condurangin1885
scopolin1885
linamarin1892
arabinoside1893
picein1894
rhamnoside1894
mannoside1897
saponaretin1905
pentoside1910
prunitrin1910
prunasin1912
leucoanthocyanin1920
pyranoside1930
stevioside1931
furanoside1932
hecogenin1943
1920 O. Rosenheim in Biochem. Jrnl. XIV. 185 In the young leaf, however, the pseudo~base does not occur in the free state, but in combination with either a carbohydrate or possibly another complex. For this combination the general name leuco-anthocyanin is proposed.
1960 L. H. Meyer Food Chem. vii. 251 Catechins and leucoanthocyanins are present in the tissues of those woody plants studied such as apples, peaches, grapes, almonds, and some pears, while they are absent in herbaceous plants.
1962 T. Swain in T. A. Geissman Chem. Flavonoid Compounds xvi. 536 It has been presumed by many workers that the term leucoanthocyanin, like the term catechin, refers to the monomeric C15 molecule.
1971 Ann. de Technol. Agricole XX. 32 Different methods for the dosage of leucoanthocyanins of white wines have been compared.
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