Purple Tomatoes and Health - Dr. Cathie Martin
The purple compounds in fruits and vegetables associate with the perception of health and flavor. Prof. Cathie Martin of the John Innes Center in Norwich, England initiated a project to add purple pigments to tomato fruits, and later realized that there a
Talking Biotech with Dr. Kevin Folta · Colabra
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Show Notes
Anthocyanins are a class of plant pigments associated with healthful qualities in food. While research continues to assess their true health benefits in vivo, there is no question that the attractive fruits stimulate the senses and bring novelty to the diet. Dr. Cathie Martin of the John Innes Center in Norwich, England discusses the technology behind the purple tomato, its potential benefits to animal health, its effects on tomato shelf life, and the recent USDA nod to release of the purple tomato in the USA.