One tiny gene switch turns red lettuce upside down and reveals a hidden chemical tradeoff

Red-leaf lettuce is red due to anthocyanins, a class of polyphenolic pigments widely studied for their antioxidant properties. In plants, anthocyanins are synthesized through enzymatic reactions originating from the amino acid phenylalanine. Along this biosynthetic pathway, multiple flavonoids—an umbrella term for diverse plant secondary metabolites—are produced as intermediates and ultimately converted into anthocyanins.

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