Anthocyanins are naturally occurring flavonoids derived from the phenylpropanoid pathway. There is increasing evidence of the preventative and protective roles of anthocyanins against a broad range of pathologies, including different cancer types and metabolic diseases. However, most of the fresh produce available to consumers typically contains only small amounts of anthocyanins, mostly limited to the epidermis of plant organs. Therefore, transgenic and non-transgenic approaches have been proposed to enhance the levels of this phytonutrient in vegetables, fruits, and cereals. Here, were review the current literature on the anthocyanin biosynthesis pathway in model and crop species, including the structural and regulatory genes involved in the differential pigmentation patterns of plant structures. Furthermore, we explore the genetic regulation of anthocyanin biosynthesis and the reasons why it is strongly repressed in specific cell types, in order to create more efficient breeding strategies to boost the biosynthesis and accumulation of anthocyanins in fresh fruits and vegetables.

中文翻译：

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了解植物中花青素生物合成的遗传调控——培育紫色水果和蔬菜品种的工具

花青素是源自苯丙烷途径的天然黄酮类化合物。越来越多的证据表明花青素对多种病理具有预防和保护作用，包括不同的癌症类型和代谢疾病。然而，消费者可获得的大多数新鲜农产品通常只含有少量的花青素，主要限于植物器官的表皮。因此，已经提出转基因和非转基因方法来提高蔬菜、水果和谷物中这种植物营养素的水平。在这里，回顾了当前关于模型和作物物种中花青素生物合成途径的文献，包括涉及植物结构差异色素沉着模式的结构和调控基因。此外，