Anthocyanins in Purple Cauliflower: Genetic Mechanism, Biosynthesis and Health Benefits: A Review
Dinesh Kumar Meena, Sanjay Kumar, Vikram Singh Meena, Vikash Kumar Sonkar, Diksha Sangh Mitra, Rishabh, Sunil Kumar Rawat & Niraj Kumar Prajapati · Journal of Advances in Biology & Biotechnology · 2025
Anthocyanins, a class of water-soluble pigments responsible for the vibrant red, purple and blue hues in various fruits and vegetables offer significant aesthetic and nutritional benefits. In purple cauliflower (Brassica oleracea var. botrytis) the striking pigmentation is primar...
Open access
Research Article
10.9734/jabb/2025/v28i32115