Results 41 to 50 of about 685 (158)

Studies on Betaxanthin Profiles of Vegetables and Fruits from the Chenopodiaceae and Cactaceae

Zeitschrift für Naturforschung C, 2007
The present study provides an update on the betaxanthin (bx) compositions of red and yellow beetroots, yellow-coloured Swiss chard petioles, and yellow-orange cactus pear. Applying RP-HPLC coupled with positive ion electrospray mass spectrometry and by comparison with UV-vis and mass spectrometric characteristics as well as retention times of ...
Florian, Kugler, Stephan, Graneis, Florian C, Stintzing, Reinhold, Carle   +3 more
openaire   +2 more sources

Pulsed Electric Field Processing Enhances the Endothelial Bioefficacy of Red Beet (Beta vulgaris L.) Extracts by Restoring Endothelial Nitric Oxide Synthase–Nitric Oxide Signaling in High‐Fat Diet Rats

eFood, Volume 7, Issue 4, August 2026.
Pulsed electric field (PEF) processing qualitatively reshapes the phytochemical profile of red beet extracts, resulting in enhanced endothelial bioefficacy. Compared with conventional extraction, PEF‐treated extracts more effectively restore nitric oxide signaling, suppress endothelial inflammation, and normalize vascular structure in high‐fat diet ...
Eunju Jang, Tae‐Baek Lee, Lisa Tonini, Soobin Choi, YoonA Jeon, Taehyun Kim, Taeyoung Kang, Hyuk‐Joon Choi, Changhwan Ahn   +8 more
wiley   +1 more source

Fenton Discoloration of Ultrasonicated Purple Cactus Pear Juice

Molecules, 2017
The aim of this study was to evaluate the stability of color, betaxanthin, and betacyanin pigments in the presence of Cu(II)-dependent hydroxyl radicals (HO•) from ultrasonicated purple cactus pear juice at amplitudes of 40%, 60%, and 80%, in comparison ...
Isidro Reyes-Hernández, Nelly del S. Cruz-Cansino, Ingrid Renata Santander-Martínez, Ernesto Alanís-García, Luis Delgado-Olivares, Esther Ramírez-Moreno, José A. Ariza-Ortega, Ariana Omaña-Covarrubias, Jesús Martín Torres-Valencia, José de Jesús Manríquez-Torres   +9 more
doaj   +1 more source

Effects of Different Pretreatments With Vacuum Drying on Drying Kinetics, Bioactive Properties and Physicochemical Characterization of Red Beetroot Snacks

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Different pretreatments significantly affected the drying kinetics and quality attributes of vacuum‐dried red beetroot snacks. Microwave pretreatment markedly shortened the drying time and enhanced effective moisture diffusivity, while ultrasound pretreatment preserved the highest betalain content.
Nuray İnan‐Çınkır
wiley   +1 more source

Betalains: A Narrative Review on Pharmacological Mechanisms Supporting the Nutraceutical Potential Towards Health Benefits

Foods
Betalains are naturally occurring pigments sourced mainly from Beta vulgaris (beetroot), Hylocereus spp. (dragon fruit), Amaranthus spp., and Opuntia spp. Betalains are widely used for their vibrant colors and health-promoting properties.
Renata M. Martinez, Cristina P. B. Melo, Ingrid C. Pinto, Soraia Mendes-Pierotti, Josiane A. Vignoli, Waldiceu A. Verri, Rubia Casagrande   +6 more
doaj   +1 more source

Anticancer and Anti‐Inflammatory Potential of Betalains: A Systematic Review on Preclinical Studies

Food Science &Nutrition, Volume 14, Issue 7, July 2026.
Betalains derived from diverse natural sources, including beetroot (Beta vulgaris), Opuntia ficus‐indica, yellow prickly pear, and Atriplex hortensis “rubra” leaf and seed extracts, as well as purified betalains (amaranthin, celosianin, betanin, betaxanthins, and related derivatives), exhibit significant anticancer and anti‐inflammatory activities in ...
Aroob Fatima, Muhammad Tauseef Sultan, Farhang Hameed Awlqadr, Ahmad Mujtaba Noman, Hassan Raza, Zoha Saleem, Nimra Anees, Khaled Arab   +7 more
wiley   +1 more source

Spray Drying of Prickly Pear (Opuntia ficus‐indica [L.] Mill) Juice: Effects of Different Carriers on Yield and Powder Properties

Journal of Food Science, Volume 91, Issue 7, July 2026.
ABSTRACT Prickly pear juice (Opuntia ficus‐indica [L.] Mill, orange variety) was spray dried with maltodextrin (MD), MD and whey protein isolate in a ratio 199:1 (WPI1), MD and whey protein isolate in a ratio 100:100 (WPI100) (1:1), MD and casein in a ratio 199:1 (Cas) and MD and gum arabic in a ratio 175:25 (GA) (7:1).
Panagiotis Chaloulos, Athina Mourouti, Ioanna Mandala   +2 more
wiley   +1 more source

Genomic and Transcriptomic Insights Into Salinity Tolerance in Dry Pea

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Salinity is a major crop production constraint in dry pea (Pisum sativum L.), making the development of salt‐tolerant varieties essential to improve crop productivity and land‐use efficiency. The genetic mechanisms of salt tolerance in dry pea are largely unknown, and research on salt‐tolerant genes is limited.
Shailesh Raj Acharya, Emmanuella Bredu, Harry Navasca, Hannah Worral, Lisa Piche, Rica Amor Saludares, Josephine Princy Johnson, Clarice Coyne, Kevin McPhee, Qi Zhang, Michael Ostlie, Nonoy Bandillo   +11 more
wiley   +1 more source

Differential Effects of Betacyanin and Betaxanthin Pigments on Oxidative Stress and Inflammatory Response in Murine Macrophages

Molecular Nutrition & Food Research, 2023
AbstractScope: Betalain pigments are increasingly highlighted for their bioactive and anti‐inflammatory properties, although research is lacking to demonstrate contributions of individual betalains. The work herein aimed to compare effects of four main betalains on inflammatory and cell‐protective markers and to highlight potential structure‐related ...
Fernando, Ganwarige Sumali N., Sergeeva, Natalia N., Vagkidis, Nikolaos, Chechik, Victor, Marshall, Lisa J., Boesch, Christine   +5 more
openaire   +4 more sources

Natural Colorants From Amazonian Plants: Bioactive Potential and Sustainable Extraction Techniques—A Review

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
This review explores Amazonian plants as sources of natural colorants, highlighting major groups such as anthocyanins, carotenoids, betalains, and chlorophylls. It emphasizes sustainable extraction techniques, including green solvents and emerging technologies, and discusses their bioactive properties and potential applications in the food industry ...
Zandleme Birino de Oliveira, Kamila Brielle Pantoja Vasconcelos, Amanda de Lima Silva Mumberger, Antônio Quaresma da Silva Junior, Leomara Andrade da Silva, Ricardo Bezerra de Oliveira, Rosa Helena Veras Mourão, Sandra Layse Ferreira Sarrazin   +7 more
wiley   +1 more source