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IUPAC name (2S,3R,4S,5S,6R)-2-[ [7-hydroxy-2-(4-hydroxy-3,5-dimethoxyphenyl)-5-[ [(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)-2-tetrahydropyranyl]oxy]-3-chromenyliumyl]oxy]-6-(hydroxymethyl)tetrahydropyran-3,4,5-triol
CAS number 16727-30-3
PubChem 441765
Molecular formula C29H35O17+
Molar mass 655.578
Except where noted otherwise, data are given for
materials in their standard state
(at 25 °C, 100 kPa)

Infobox disclaimer and references

Malvin is a naturally occurring chemical of the anthocyanidin family. It is a diglucoside of malvidin found in a variety of common foods, including but not limited to the following:[citation needed]

  • Vegetables: radish, tomato, turnip, potato, pimento, black eyed pea, green pea, olive (green and black), onion, eggplant, cabbage, carrot, beet, avocado, corn
  • Nuts: walnut, cashew
  • Herbs/Spices: paprika, mustard seed, cinnamon
  • Fruit: watermelon, rhubarb, strawberry, quince, peach, pear, plum, fig, grape (red and green), apple, apricot, banana, blackberry, blueberry, boysenberry, cherry, cranberry
  • Fish: crabmeat
  • Dairy: albumin (cow's milk), cheese, yoghurt, butter
  • Sugar: sugar beet, honey

Malvin is not dangerous to ingest unless one develops an allergy toward it. An allergy to malvin may result in constipation, severe gas, vomiting or diarrhea when foods containing it are ingested in large amounts.[citation needed]


    This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Malvin". A list of authors is available in Wikipedia.
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