What natural compounds give darker, reddish-purple lettuce varieties their distinctive hue?
Answer
Anthocyanins
The characteristic vibrant purple or red coloration observed in certain lettuce cultivars is directly attributed to high concentrations of anthocyanins. These specific compounds are classified as natural antioxidants belonging to the broader flavonoid group. They are the chemical agents responsible for absorbing certain light wavelengths, resulting in the visible purple appearance. This pigment profile is what nutritionally differentiates these darker varieties from paler greens, which primarily rely on chlorophyll for their color. The presence of these anthocyanins signals a higher concentration of protective antioxidant compounds.
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