Genes that Modify Plant Color May Help in the Fight Against Cancer

Scientists from the John Innes Centre and the Institute of Food Research in Norwich, UK, are one step closer to finding the genetic processes that give flowers, leaves and some fruits their bright colors. The knowledge could lead to a wide range of benefits, including better understanding of anti-cancer properties of certain plant pigments and new, natural food coloring. The group of researchers, led by Cathie Martin and Tony Michael, discovered a set of genes coding for enzymes which can chemically modify anthocyanins to change their properties. Anthocyanins are red to violet pigments used by plants to attract insects and foraging animals. They also give plants protection against environmental stresses and disease. Hundreds of different anthocyanins exist in nature, all with slightly different chemical compositions.

The set of genes were discovered by studying stress response in Arabidopsis. The scientists also discovered that the modified anthocyanins were more stable than those that had not been modified. Stable anthocyanins may be used to replace artificial food colors. The improved understanding of anthocyanin genetics also provides better platform for studying their antioxidant properties, important in the fight against cancer, cardiovascular diseases and age-related degeneration.

Read more at http://www.ifr.ac.uk/Media/NewsReleases/071002anthocyanins.html