Through the grapevine: The molecular mechanisms behind berry color variation within the Pinot family

Variations in the color of grapevine berries within the Pinot family result from naturally-occurring genetic mutations that selectively shut down the genes responsible for the synthesis of red…

Freezing blueberries improves antioxidant availability

Blueberries pack a powerful antioxidant punch, whether eaten fresh or from the freezer, according to a researcher. Anthocyanins, a group of antioxidant compounds, are responsible for the color in blueberries, and since most of the color is in the skin, freezing the blueberries actually improves the availability of the antioxidants.

Hot Chocolate Tastes Better In An Orange Cup

A new study finds that the color of the plastic vending cup used to serve hot chocolate can alter its taste and smell, with orange or cream colored cups enhancing flavor and aroma more than white or red ones…

Students Coax Yeast Cells To Add Vitamins To Bread

Any way you slice it, bread that contains critical nutrients could help combat severe malnutrition in impoverished regions. That is the goal of a group of Johns Hopkins University undergraduate students who are using synthetic biology to enhance common yeast so that it yields beta carotene, the orange substance that gives carrots their color. When it’s eaten, beta-carotene turns into vitamin A…

Lycopene May Help Prevent Prostate Cancer In African Americans

Lycopene, a red pigment that gives tomatoes and certain other fruits and vegetables their color, could help prevent prostate cancer, especially in African American men, according to new research at the University of Illinois at Chicago…