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RE: Food: Science Picture Challenge #2 - Treat your Berries carefully
Good catch! Do you know if the polyphenols contribute to berries rich color. I know that molecules with high electron activity like in phenols normally are colorful.
yes, the intense blue/redish color of berries and other fruits (e.g. eggplants) is primarily caused by anthocyanins that accumulate in their epidermis.
Oh cool. This gives me an idea for more research because if I'm not mistaken melinin is polyphenolic aswell... Seems important
It is, yes, but I'm quite shure the chromophore (color-giving functional group) is different.