p-Coumaroylated anthocyanin

p-Coumaroylated anthocyanins are a type of anthocyanins with a p-coumaric acid unit linked with a sugar to an anthocyanidin aglycone.

Cyanidin-3-O-(di-p-coumarylglucoside)-5-glucoside is found in dark opal basil.

Red leaves of Perilla frutescens also accumulate cyanidin 3-(6-O-p-coumaroyl-β-D-glucoside)-5-(6-O-malonyl-β-D-glucoside).

[2] Red-berries vines of the Pinot varieties are known to not synthesize acetylated or para-coumaroylated anthocyanins, as other grape varietals do, only glucosylated anthocyanins.

[3] Anthocyanin 5-aromatic acyltransferase is an enzyme that uses hydroxycinnamoyl-CoA and anthocyanidin-3,5-diglucoside to produce CoA and anthocyanidin 3-glucoside-5-hydroxycinnamoylglucoside.