Other purple root pigment isolated from progeny radish was an ester of cyaniding triglucoside and three kinds of cinnamic acids. The triglucoside was identified as the 2-diglucoside-5-monoglucoside of cyaniding (Rubrobrassicin)[44]. Other anthocyanins obtained from red radish are two diacylated pelargonidin 3-O-[2O-β-glucopyranosyl)-6-O-(trans-p-coumaroyl)-β-glucopyranoside]-5-O-(6-O-malonyl-β-glucopyranoside) and pelargonidin 3-O-[2-O-(β-glucopyranosyl)-6-O-(trans-p-feruloyl)-β-glucopyranoside]-5-O-(6Omalonyl-β-glucopyranoside) and other monoacylated anthocyanins pelargonidin 3-O-[2-O-βglucopyranosyl)-6-O-(trans-p-coumaroyl)-β-D-glucopyranoside]-5-O-(β-glucopyranoside) and pelargonidin