Tag: Anthocyanin

The Agricultural College of Sichuan Agricultural University has made new progress in the study of the mechanism of color wheat selenium enrichment
By: Date: 2021-04-29 Categories: foodtechnology Tags: ,

Recently, the team of Associate Professor Pu Zhien of the College of Agriculture of Sichuan Agricultural University has explored the interaction mechanism between the trace element selenium and anthocyanins in color grain wheat,”Selenium and anthocyanins share the same transcription factors R2R3MYBandbHLHin wheat” in the internationally renowned journal Food Chemistry (Chinese Academy of Sciences 1 District TOP, IF=6.306) published online (DOI:10.1016/j.foodchem.2021.129699).

Read More →
The structure and main modification types of tomato fruit anthocyanins are analyzed
By: Date: 2020-07-24 Categories: foodtechnology Tags: ,

Recently, the functional gene innovation team of the Institute of Vegetables and Flowers of the Chinese Academy of Agricultural Sciences analyzed the structure and main modification types of anthocyanins in tomato fruits through the study of anthocyanins in purple fruit tomatoes, and discovered 4 new types of flowers in tomato fruits. The cyanidin composition has laid a theoretical foundation for analyzing the synthesis and metabolism of anthocyanin in tomato fruit. Related research results are published online in”Food Chemistry”.

Read More →