The Selective Advantages of Anthocyanins in Developing Leaves of Mango and Cacao

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Abstract
Although the developing leaves of mango and cacao contain appreciable concentrations of anthocyanins not present in mature leaves, these compounds are a small proportion of the total phenolic concentration. For this and other reasons anthocyanins do not seem to be important in the developing leaves as: (1) a screen against ultraviolet radiation; (2) a mechanism for elevating leaf temperature; (3) a means of defense or aposematic coloration against herbivory; and (4) a part of any postulated physiological mechanism, as photosynthesis. Anthocyanic coloration may be a by-product of the metabolism of other flavonoid compounds in these rapidly growing organs.

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