Copigmentation


Copigmentation is a phenomenon where pigmentation due to anthocyanidins is reinforced by the presence of other colorless flavonoids known as cofactors or “copigments”. This occurs by the formation of a non-covalently-linked complex.

Examples

;Flowers
An example is the bluish purple flowers of the Japanese garden iris. The characteristic floral jade coloration of Strongylodon macrobotrys has been shown to be an example of copigmentation, a result of the presence of malvin and saponarin in the ratio 1:9.
;Berries
It is a phenomenon observed in the berry color of the porcelain berry.
;Food
Part of the color of red wine can be due to the copigmentation phenomenon. Copigmentation is only important during the early stages of a wine's age. Anthocyanins begin to polymerize with other wine compounds, such as hydroxycinnamic acids, tannins, glyceraldehyde or proteins, to form more complex structures with covalent C–C bonds.