A recent study has unveiled the roles of two transcription factors, LvBBX24 and LvbZIP44, in regulating anthocyanin ...

Scientists discovered that the red stigmas in wind-pollinated trees accumulate anthocyanin, the same compounds that are revealed in autumn leaves after green chlorophyll production slows down and ...

Anthocyanins are the most common class of floral pigments. They are responsible for most of the blue, purple, pink, and red colors we see in flowering plants. The basic structure of flavonoid pathway ...

The researchers first extracted and purified anthocyanin from blackberries. They then developed a methodology to radiolabel the anthocyanin via a stable chemical reaction. This part of the project ...

A recent study has revealed the molecular mechanisms behind the temperature-dependent and tissue-specific accumulation of anthocyanins in peach fruits.

What makes black rice a superfood? High in antioxidants, rich in protein, and packed with anthocyanins- this ancient grain is ...

Hazelnuts have long been prized as a tasty and nutritious food. Found in forests statewide in Missouri, they are a favorite ...

New research has uncovered a surprising silver lining to drought conditions—enhancing the color and quality of grapes by increasing anthocyanin levels through a finely tuned molecular pathway.

Acid-base indicators change color depending on whether they are in acids or bases. Red cabbage leaves contain a substance called anthocyanin that changes color depending on whether mixed with an acid ...