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…
April 2, 2015 · by · in Nutritional News · Tags: color, diet, down-the-genes, family-result, genes, genetics, grapevine-berries, nutritional counseling, pinot, shut-down, synthesis, the-color, the-genes
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.
July 22, 2014 · by · in Nutritional News · Tags: actually-improves, antioxidants, availability, blueberries, color, diet, eaten, freezing-the-blueberries, oncalldiets, skin, the-color, the-skin, whether-eaten
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…
January 7, 2013 · by · in Nutritional News · Tags: alter-its, color, cream-colored, new-study, nutrition / diet, orange-or-cream, plastic, serve-hot, the-color, the-plastic, vending-cup, white-or-red
