Results 11 to 20 of about 875 (181)
Structural Effects on the Antioxidant Properties of Amino Acid Betaxanthins
Antioxidants, 2022 Betaxanthins are natural products with high antioxidant and anti-inflammatory properties. Here, we describe the semisynthesis of twenty-one betaxanthins derived from proteinogenic amino acids, including the elusive betaxanthin of l-cysteine and two ...
Larissa Cerrato Esteves +6 more
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Metabolites, 2023 Beta vulgaris L. is an edible plant with health-beneficial activities. The profile of betaxanthins is more complex than previously described in beetroot cultivars. Twenty-four betaxanthins were detected in extracts of the peel and flesh of five cultivars
Aneta Spórna-Kucab +5 more
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Polish Journal of Food and Nutrition Sciences, 2023 This study was focused on the identification and quantification of betaxanthins using high-performance liquid chromatography with a diode array detector coupled to electrospray ionisation mass spectrometry (HPLC-DAD-ESI-MS) in leaves of various cultivars
Aneta Spórna-Kucab +4 more
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Genetically encoded betaxanthin-based small-molecular fluorescent reporter for mammalian cells [PDF]
Nucleic Acids Research, 2020 Abstract We designed and engineered a dye production cassette encoding a heterologous pathway, including human tyrosine hydroxylase and Amanita muscaria 4,5-DOPA dioxygenase, for the biosynthesis of the betaxanthin family of plant and fungal pigments in mammalian cells.
Stücheli, Pascal +7 more
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Antioxidants, 2020 Betalains are plants pigments identified as potent antioxidant molecules, naturally present in foods like beetroot and prickly pears. Although activities described for betalain-containing formulations include cancer prevention and treatment, the use of ...
Paula Henarejos-Escudero +4 more
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The effect of drying process on the pigment content and composition of table beet varieties
International Journal of Horticultural Science, 2011 The food industry requires natural colouring agents in increasing quantities. Beet root is highly adapted to this purpose with its red (betacyanin) and yellow (betaxanthin) pigments suitable for numerous products. The two pigments are, however, very heat-
M. Takácsné Hájos
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Chemical Stability and Colorant Properties of Betaxanthin Pigments fromCelosia argentea
Journal of Agricultural and Food Chemistry, 2001 The chemical stability and colorant properties of three betaxanthins recently identified from Celosia argentea varieties were evaluated. Lyophilized betaxanthin powders from yellow inflorescences of Celosia exhibited bright yellow color and high color purity with strong hygroscopicity.
Cai, Y, Sun, M, Corke, H, Schliemann, W
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A betaxanthin-based visible and fluorescent reporter for monitoring plant transformation
Crop Journal, 2023 Commonly used reporters rely on a single property, such as the fluorescence of GFP and visible color of anthocyanins, therefore these reporters hardly handle the complicated condition in practice.
Yuanjie Deng +4 more
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Frontiers in Plant Science, 2016 Betalains are a group of nitrogen-containing pigments that color plants in most families of Caryophyllales. Their biosynthesis has long been proposed to begin with hydroxylation of L-tyrosine to L-DOPA through monophenolase activity of tyrosinase, but ...
Xiao-Lu eTeng +2 more
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A Process of Recovery of a Natural Yellow Colourant from Opuntia Fruits
Food Technology and Biotechnology, 2012 This paper focuses on the development of a processing scheme to obtain a water-soluble natural yellow colourant from Opuntia fruits for application in food, paying special attention to the extraction procedure.
José A. Fernández-López +3 more
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