Anthocyanins are water-soluble vacuolar pigments that may appear red, purple, or blue according to pH. They belong to a parent class of molecules called flavonoids synthesized via the phenylpropanoid pathway. Anthocyanins occur in all tissues of higher plants, including leaves, stems, roots, flowers, and fruits. Anthoxanthins are their clear, white to yellow counterparts occurring in plants. Anthocyanins are derivatives of anthocyanidins which include pendant sugars.
Anthocyanins are powerful antioxidants in vitro. This antioxidant property may be conserved even after the plant which produced the anthocyanin is consumed by another organism, possibly explaining why fruits and vegetables with colorful skins and pulp are considered nutritious. Research continues to be underway as to the potential range of health benefits from anthocyanins.
Algae-derived nanoparticles from Haematococcus pluvialis enhance maize seed growth and microbial health, offering a green solution for sustainable agriculture.
A pivotal study has revealed the genetic drivers of red pigmentation in apple flesh, highlighting the critical role of anthocyanins and flavan-3-ols.
The Chinese bayberry, Myrica rubra, is a subtropical fruit highly valued for its distinctive flavor, nutritional benefits, and economic importance.
The genus Musa, encompassing approximately 70 herbaceous species, is predominantly found in the tropical and subtropical regions of Asia and Oceania.
Blueberries, belonging to the Vaccinium genus and characterized by their petite size, are renowned for their delectable flavor, harmonious blend of sweetness and acidity, and impressive nutritional profile. They are rich in a diverse array of vitamins and antioxidants.
Artificial intelligence (AI) can help plant scientists collect and analyze unprecedented volumes of data, which would not be possible using conventional methods.
A consortium of European investigators used SPET for the first time in lettuce (Lactuca sativa L.) as part of the European Evaluation Network (EVA) of the European Cooperative Programme for Plant Genetic Resources (ECPGR), with the goal of studying its genetic diversity and identifying genomic regions that underpin agronomically important traits.
Pollen coat biosynthesis and transport are intricate processes involving compartmentalized biosynthesis, coordinated transport, and exact regulation between organelles and cell types, according to research conducted under the direction of Prof. Xiaoquan Qi at the Institute of Botany of the Chinese Academy of Sciences.
When the seeds of plants such as pea and sunflower are biofortified with zinc, the seedlings they quickly produce -; harvested as microgreens -; could both help to mitigate global malnutrition and boost the odds of people surviving a catastrophe.
What if, by adding a couple of cell layers inside a corn kernel, the grain could become significantly richer in essential nutrients like iron, zinc, and protein? Such an improvement could benefit people who rely on corn for a large portion of their diet, as in many parts of the global south.
Are purple tomatoes enriched in anti-oxidants the future for genetically modified food? In this interview, we speak to Nathan Pumplin to find out more!
A natural brilliant blue coloring has been discovered by an international team of researchers including chemists at the University of California, Davis. The new cyan blue, obtained from red cabbage, could be an alternative to synthetic blue food colorings such as the widely used FD&C Blue No. 1.
A Boyce Thompson Institute-led team has identified genes enabling peaches and their wild relatives to tolerate stressful conditions -- findings that could help the domesticated peach adapt to climate change.
A team of researchers at the Max Planck Institute for Chemical Ecology in Jena, Germany, has discovered that strigolactones, a class of novel plant hormones, mediate the fine-tuning of the production plant defensive substances in the stem of plants of the wild tobacco species Nicotiana attenuata.
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