> as lemmas

1935 G. M. & R. Robinson in Jrnl. Chem. Soc. 745 Probably class (b) [of leuco-anthocyanins] consists of relatively simple glycosides or diglycosides, whereas members of class (c) are sugar-free and should be regarded as leuco-anthocyanidins.

1962 J. Clark-Lewis in T. A. Geissman Chem. Flavonoid Compounds viii. 218 Choice between the terms leucoanthocyanin and leucoanthocyanidin seems so far to have rested on the preference of individual authors, but there are sound reasons for using leucoanthocyanidin for the sugar-free molecules, and as the general term, and for reserving the term leucoanthocyanin for leucoanthocyanidin glycosides. The terminations thus have the same significance as in anthocyanin and anthocyanidin. All the compounds of this class and known constitution so far discovered in nature are leucoanthocyanidins, i.e. do not contain sugar residues.

1967 J. B. Harborne Compar. Biochem. Flavonoids ix. 302 Leuco~anthocyanidins (or condensed tannins) can be classified into three groups: (1) low molecular weight substances, which are probably dimers formed by linkage of a flavan-3,4-diol with a catechin.., (2) soluble oligomers, containing 4 to 8 flavan units, and (3) insoluble polymers (flavolans) of 10 or more units.

1967 New Scientist 4 May 270/3 The culprits that cause colour change in African mahogany are katechin and leucoanthocyanidin.