Tag Archives: anthocyanins

Bumper harvest for GM purple tomatoes

Bumper harvest for GM purple tomatoes

GM purple tomatoes developed by John Innes Centre scientists in the UK are being harvested in Ontario, Canada, for future research and to attract interest from private investors. The 5000 square-foot glasshouse will yield enough tomatoes to produce 2000 litres of purple tomato juice. It will be used to generate new research and industry collaborations [...]

Read more

Nature’s chemical toolkit

Plants and microbes produce thousands of chemicals that facilitate communication with pollinators, competitors and predators.  These chemicals also serve important functions, for example acting as chemical sunblocks, waterproofing agents, and antifreezing agents, which allow the plant or microbe to survive in the environment. Individual species differ enormously in the number and types of specialised chemicals [...]

Read more

New research could make it easier to grow health-promoting blood oranges

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 combination of sun and cold sunny days and warm nights provides ideal growing conditions. Scientists [...]

Read more

Key to Mendel’s pea flowers

Key to Mendel’s pea flowers

John Innes Centre scientists have helped discover the key to one of biology’s most well-known experiments – the gene that controls pea flower colour, used by Mendel in his initial studies of inheritance. 150 years ago Gregor Mendel planted peas segregating for flower colour. Now an international group of scientists, publishing in the journal PLoS-ONE, [...]

Read more

Purple tomatoes may keep cancer at bay

Purple tomatoes may keep cancer at bay

  Scientists have expressed genes from snapdragon in tomatoes to grow purple tomatoes high in health-protecting anthocyanins. Anthocyanins are naturally occurring pigments found at particularly high levels in berries such as blackberry, cranberry and chokeberry. Scientists are investigating ways to increase the levels of health-promoting compounds in more commonly eaten fruits and vegetables. “Most people [...]

Read more

New research into plant colours sheds light on antioxidants

New research into plant colours sheds light on antioxidants

[BBSRC News Release] Scientists have made an important advance in understanding the genetic processes that give flowers, leaves and plants their bright colours. The knowledge could lead to a range of benefits, including better understanding of the cancer-fighting properties of plant pigments and new, natural food colourings. The research is highlighted in the new issue [...]

Read more