Published in
American Association for the Advancement of Science, Science Advances, 15(7), 2021
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Discovery of a natural cyan blue: A unique food-sourced anthocyanin could replace synthetic brilliant blue
Journal article published in 2021 by
Pamela R. Denish 
,
Julie-Anne Fenger ,
Randall Powers ,
Gregory T. Sigurdson ,
Luca Grisanti ,
Kathryn G. Guggenheim,
Sara Laporte ,
Julia Li,
Tadao Kondo,
Alessandra Magistrato ,
Mícheál P. Moloney ,
Mary Riley,
Mariami Rusishvili ,
Neda Ahmadiani ,
Stefano Baroni
and other authors.
,
Julie-Anne Fenger ,
Randall Powers ,
Gregory T. Sigurdson ,
Luca Grisanti ,
Kathryn G. Guggenheim,
Sara Laporte ,
Julia Li,
Tadao Kondo,
Alessandra Magistrato ,
Mícheál P. Moloney ,
Mary Riley,
Mariami Rusishvili ,
Neda Ahmadiani ,
Stefano Baroni
and other authors.
This paper is made freely available by the publisher.
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Abstract
A 3D molecular arrangement and coordination of a minor anthocyanin from red cabbage creates a brilliant blue color.