Anthocyanins, a class of flavonoids, are responsible for the orange to blue coloration of flowers and act as visual attractors to aid pollination and seed dispersal. Malonyl-CoA is the precursor for the formation of flavonoids and anthocyanins. Previous studies have suggested that malonyl-CoA is formed almost exclusively by acetyl-CoA carboxylase, which catalyzes the ATP-dependent formation of ...

OBJECTIVE To understand the available evidence of how children and adults differ in their preferences for flavours that may be used in tobacco products. DATA SOURCES A total of 474 articles published between 1931 and August 2015 were retrieved through searches conducted in PubMed, EMBASE, Web of Science and PsycINFO. STUDY SELECTION AND EXTRACTION A 2-phase relevancy review process resulted...

The Seville orange extract Citrus aurantium contains m-synephrine (phenylephrine) and octopamine; it causes cardiac disturbances in animals and is used by humans for weight loss. Juice from the orange (Seville orange juice [SOJ]) is used to "knock out" intestinal cytochrome P450 (CYP) 3A4 in bioavailability studies. The purpose of this study was to determine synephrine and octopamine concentrat...

Investigations have demonstrated that ratio of sugars to organic acids affects the particular taste of citrus fruit and carotenoids are essential for prevent of the disease.  It seems that some rootstocks enhance the ripening of fruits and stimulatethe biosynthesis of sugars and carotenoids. The aim of this study was to evaluate the effect of rootstocks on sugars, organic acids andcarotenoids o...

Given that pollinators usually visit flowers for hidden rewards, they need to rely on floral traits indicate reward status (“honest signals”). However, the relationship between pollination, honest signals, and rewards is little documented in natural conditions. The Scotch broom (Cytisus scoparius) an invasive shrub with polymorphism color of its can be yellow, orange, or red. In three areas dom...

Vesicular-arbuscular mycorrhizal (M) fungal colonization, growth, and nonstructural carbohydrate status of sour orange (Citrus aurantium L.) seedlings were compared at low- and high-phosphorus (P) supply following inoculation with four Glomus isolates: G. intraradices (Gi, FL208), G. etunicatum (Ge, UT316), G. claroideum (Gc, SC186), and Glomus sp. (G329, FL906). Nonmycorrhizal (NM) seedlings s...

Protonated organic acid species have been shown to be the primary stimuli responsible for sour taste of organic acids. However, we have observed that sour taste may be modulated when the pH of acid solutions is raised using sodium hydroxide. Objectives were to evaluate the effect of pH adjustment on sour taste of equimolar protonated organic acid solutions and to investigate the potential roles...

Sour taste is influenced by pH and acids present in foods. It is not currently possible, however, to accurately predict and modify sour taste intensity in foods containing organic acids. The objective of this study was to investigate the roles of protonated (undissociated) organic acid species and hydrogen ions in evoking sour taste. Sour taste intensity increased linearly with hydrogen ion con...