Genome-edited lettuce (right) in which the genes involved in flavonoid biosynthesis in the original red-leaf lettuce variety (left) were modified, resulting in green leaves and altered flavonoid composition. Credit: University of Tsukuba The red color of red leaf lettuce comes from anthocyanins, a group of polyphenol pigments that have attracted attention for their antioxidant properties. Plants produce anthocyanins through a series of enzyme driven reactions that begin with the amino acid