The red yellow and the blue may largely enhance the activities of PAL POD enzymes which could increase the contents of anthocyanin and ratio of anthocyanin / chlorophyll in leaf and cause the leaf to reveals red color .

红光和蓝光可显著提高叶片PAL 酶 活性，从而增加叶片中花色素苷含量，提高花色素苷／叶绿素的比值，使叶片呈显红色。

Aluko said eating yellow peas in their natural state won 't give you the same health benefits as the pea protein they extracted in the lab which can only be activated with special enzymes .

Aluko说，食用天然 黄色豌豆不会与食用他们在实验室提取的豌豆蛋白提取物对健康具有相同的益处，这些益处仅能被特定的 酶激活。