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Experiments to determine the structure of triticein surprisingly identified this compound as an isoflavone rather than a flavone, as the team had expected.

The scientists calculated their intake of about two dozen commonly consumed kinds of flavonoids — which include beta carotene in carrots, flavone in strawberries, anthocyanin in apples, and other types in many other fruits and vegetables.

Compared to the stalks, the leaves are more than 20 times higher in flavones, a class of flavonoids and compounds found in plants with antioxidant properties, according to a 2017 review in Advances in Nutrition.

When the modified pigments interacted with compounds called flavone glucosides, the resulting chrysanthemum flowers were blue.

Working in collaboration with Chinese scientists, her team deduced how the plant, Scutellaria baicalensi, synthesises the chemicals, known as flavones.