Root microbes may be the secret to a better tasting cup of tea

You'd think the complex flavor in a quality cup of tea would depend mainly on the tea varieties used to make it. But a study appearing in the journal Current Biology shows that the making of a delicious cup of tea depends ...

Plant metabolism proves more complicated than previously understood

Plants have evolved fiendishly complicated metabolic networks. For years, scientists focused on how plants make secondary metabolites, the compounds that plants produce to enhance their defense and survival mechanisms.

Examining the role of LhWRKY44 in anthocyanin accumulation

Anthocyanins are a group within the flavonoid family of plant secondary metabolites that determine the color of flowers and organs and protect plants from reactive oxygen species produced under environmental stresses.

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