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.
RE: Food: Science Picture Challenge #2 - Treat your Berries carefully
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Food: Science Picture Challenge #2 - Treat your Berries carefully
yes, the intense blue/redish color of berries and other fruits (e.g. eggplants) is primarily caused by anthocyanins that accumulate in their epidermis.
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Oh cool. This gives me an idea for more research because if I'm not mistaken melinin is polyphenolic aswell... Seems important
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It is, yes, but I'm quite shure the chromophore (color-giving functional group) is different.
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