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News Releases Archive (Prior to 2011)

College of Food, Agricultural, and Environmental Sciences


‘Anthocyanins for Color, Health’: Talk by OSU Food Scientist Friday (2/18)

February 17, 2011

COLUMBUS, Ohio — Anthocyanins make certain foods good for you. And also nice to look at. Learn more when Ohio State University food scientist M. Monica Giusti presents “Anthocyanins for Color and Health” on Friday (2/18).

Giusti’s talk, part of a free winter seminar series by the Department of Horticulture and Crop Science, goes from 11 a.m.- noon in 244 Kottman Hall, 2021 Coffey Rd., on Ohio State’s Columbus campus or in 121 Fisher Auditorium at the university’s Ohio Agricultural Research and Development Center (OARDC), 1680 Madison Ave., in Wooster.

Anthocyanins are potent antioxidants, says Giusti, an associate professor in the Department of Food Science and Technology. Studies have associated them with lower incidence of chronic diseases attributed to eating fruits and vegetables. Their usual colors are reds and purples, but pale pink, orange, even black are possible too.

Call 614-292-2011 for more information.

OARDC and both departments are part of Ohio State’s College of Food, Agricultural, and Environmental Sciences.


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Kurt Knebusch
Department of Horticulture and Crop Science