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Showing results 21-31 of 37 for 'Plants'

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    What Gives the Beach That Smell? Sulfur-Making Algae

    One of the most evocative smells on Earth is arguably the smell of the sea – but what <em>is</em> that smell? As <em>Wired</em> reports, Weizmann scientists found the answer: a sulfur compound produced by an algae. The chemical could even play a role in controlling Earth's temperature, helping fight climate change. That makes the beach even more enjoyable!

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    Scientists Urge New Approaches to Plant Research

    Michigan State's Dr. Robert Last and Weizmann's Dr. Ron Milo write in Science that, as Earth's resources run out and the human population grows, we must turn to plants if we are to survive, including studying them in an interdisciplinary way.

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    Rhapsody in Red Violet

    Color in the plant kingdom is not merely a joy to the eye. Colored pigments attract pollinating insects, they protect plants against disease, they confer health benefits, and are used in the food and drug industries. A new study conducted at the Weizmann Institute of Science, published in the Proceedings of the National Academy of Sciences, USA, has now opened the way to numerous potential uses of betalains, the highly nutritious red-violet and yellow pigments known for their antioxidant properties and commonly used as food dyes.

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    Eat a Purple Potato If You Know What’s Good For You

    Are you ready for violet-colored potatoes? How about orange tobacco? Researchers at Israel’s Weizmann Institute of Science have figured out how produce betalain pigments in plants and flowers that don’t normally have them. If you’re thinking, “Who needs violet tomatoes?” you should know that red-violet and yellow betalain pigments contain healthful antioxidant properties. They’re also the basis for natural food dyes for products such as strawberry yogurt.

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    Hot Pink Tomatoes Might Be the Future of Fruit

    Tomatoes are red. Sometimes they're orange or yellow or even purple. But they're never hot pink—until now, that is. Scientists recently discovered a way to change the flesh color of a few different items in the produce aisle—and their new hues boast a bevy of surprising production and health benefits. A recent study by Weizmann Institute of Science scientists uncovered an unknown gene in betalains, nutritious red-violet and yellow pigments heavy on antioxidants and used most commonly for food dyes. With the discovery of that new gene, the scientists created a yeast that would produce betalains, and then reproduced betalain synthesis in edible plants and (inedible) flowers, including potatoes, tomatoes, eggplants, petunias, and tobacco.

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