Curcumin, an aromatic diarylheptanoid, is a principal component of turmeric (Curcuma longa), commonly used in Asian cooking, giving curry its orange colour. Introducing two enzymes into Arabidopsis thaliana caused incorporation of curcumin into its lignin polymer, enhancing sugar release from the cell wall and turning it yellow.
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DOE Center for Bioenergy Innovation in the Biosciences Division of Oak Ridge National Laboratory, Oak Ridge, TN, USA
- Gerald A. Tuskan
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Correspondence to Gerald A. Tuskan.
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