Walking outdoors in the fall, the splendidly colorful leaves adorning the trees are a delight to the eye. In Europe these autumn leaves are mostly yellow, while the United States and East Asia boast lustrous red foliage. ...
Plants & Animals
Aug 13, 2009
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1
Cranberries are called a superfood for a reason. Reportedly packed with fibre and more antioxidants than any other fruits and berries, cranberries are lauded for their many health benefits. They are said to boost your immune ...
Biochemistry
Jan 28, 2019
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22
Anthocyanins, pigments that give plants their red, blue, or purple hues, are not typically produced in citrus fruits grown under tropical or subtropical conditions. Now, scientists have genetically engineered a lime that ...
Ecology
Mar 8, 2016
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249
The molecular mechanisms whereby a spectrum of dahlias, from white to yellow to red to purple, get their colour are already well known, but the black dahlia has hitherto remained a mystery. Now, a study published in BioMed ...
Plants & Animals
Nov 22, 2012
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Researchers in China have developed a genetic engineering approach capable of delivering many genes at once and used it to make rice endosperm—seed tissue that provides nutrients to the developing plant embryo—produce ...
Biotechnology
Jun 27, 2017
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The first genetically modified (GM) food ever made commercially available to the public was a tomato, invented in the US in 1994. Since then, a number of different genetically modified foods have been created, including corn, ...
Biotechnology
Nov 22, 2022
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For the red pigmentation to develop, blood oranges normally require a period of cold as they ripen. The only place to reliably grow them on a commercial scale is in the Sicilian area of Italy around Mount Etna. Here, the ...
Biotechnology
Mar 13, 2012
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1
Nature makes the vibrant pigments manufacturers want for foods and cosmetics, but getting them from plants to the products we buy is so difficult that many manufacturers rely on artificial colors. Now, researchers at Rensselaer ...
Biotechnology
Jun 30, 2017
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128
Programmed cell death (PCD) is a highly regulated process that occurs in all animals and plants as part of normal development and in response to the environment. New research published in BioMed Central's open access journal ...
Cell & Microbiology
Jul 24, 2012
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Research led by scientists at the John Innes Centre has solved a long-standing mystery by deducing how and why strange yet colourful structures called 'anthocyanic vacuolar inclusions' occur in some plants.
Biotechnology
Mar 16, 2017
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167
Anthocyanins (also anthocyans; from Greek: ἀνθός (anthos) = flower + κυανός (kyanos) = blue) 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; they are odorless and nearly flavorless, contributing to taste as a moderately astringent sensation. 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.
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