Biological Properties and Applications of Betalains
Izabela Sadowska‐Bartosz, Grzegorz Bartosz
Molecules
Abstract
Betalains are water-soluble pigments present in vacuoles of plants of the order <i>Caryophyllales</i> and in mushrooms of the genera <i>Amanita</i>, <i>Hygrocybe</i> and <i>Hygrophorus</i>. Betalamic acid is a constituent of all betalains. The type of betalamic acid substituent determines the class of betalains. The betacyanins (reddish to violet) contain a cyclo-3,4-dihydroxyphenylalanine (cyclo-DOPA) residue while the betaxanthins (yellow to orange) contain different amino acid or amine residues. The most common betacyanin is betanin (Beetroot Red), present in red beets <i>Beta vulgaris</i>, which is a glucoside of betanidin. The structure of this comprehensive review is as follows: Occurrence of Betalains; Structure of Betalains; Spectroscopic and Fluorescent Properties; Stability; Antioxidant Activity; Bioavailability, Health Benefits; Betalains as Food Colorants; Food Safety of Betalains; Other Applications of Betalains; and Environmental Role and Fate of Betalains.
Extracted Claims
7 claims extracted from this paper into the knowledge graph
betanin is present in red beets Beta vulgaris
“The most common betacyanin is betanin (Beetroot Red), present in red beets <i>Beta vulgaris</i>, which is a glucoside of betanidin.”
betanin is a glucoside of betanidin
“The most common betacyanin is betanin (Beetroot Red), present in red beets <i>Beta vulgaris</i>, which is a glucoside of betanidin.”
betaxanthins contain different amino acid or amine residues
“the betaxanthins (yellow to orange) contain different amino acid or amine residues.”