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dc.contributor.authorMoreno, Diego A.-
dc.contributor.authorGarcía-Viguera, Cristina-
dc.contributor.authorGil, José I.-
dc.contributor.authorGil-Izquierdo, Ángel-
dc.date.accessioned2009-10-14T08:43:24Z-
dc.date.available2009-10-14T08:43:24Z-
dc.date.issued2008-07-
dc.identifier.citationPhytochemistry Reviews 7(2): 261-280 (2008)en_US
dc.identifier.issn1568-7767-
dc.identifier.urihttp://hdl.handle.net/10261/17643-
dc.description20 pages, 4 figures, 1 table.en_US
dc.description.abstractNatural pigments from plants are of growing interest as substitutes for synthetic dyes in the food and pharmaceutical industry and they increase their added value if they possess positive effects on health. These pigments can be added as such if they are in the legal authorized lists of additives or can be added as phytochemical-enriched plant extract achieving the original product, which has received it, the new nomenclature of functional food. In this way, we comprise on this review a wide point of view of a group of natural pigments known as betalains. From a chemical point of view, betalains are ammonium conjugates of betalamic acid with cyclo-DOPA (betacyanins, violet) and aminoacids or amines (betaxanthins, orange or yellow), which are compounds present in our diet. Besides and taking into account that one type of betalain, betanin is approved as food colorant (E-162) by the European Union and that enlarges the specific weight of these compounds in the diet, we have evolved an overview from the biosynthesis, technology and promoting production, industrial uses as pigments up to physiological and nutritional biovailability or biological and health-promoting properties of betalains for accessible information to industrials, researchers and consumers.en_US
dc.description.sponsorshipAuthors are grateful to the Spanish CSIC and MEC for the project Intramural Especial (Ref. 200770I003). Diego A. Moreno thanks the European Social Fund (ESF) and the Spanish Ministerio de Educación y Ciencia and CSIC for funding through the ‘‘Ramón y Cajal’’ S&T Programme.en_US
dc.format.extent259768 bytes-
dc.format.mimetypeapplication/pdf-
dc.language.isoengen_US
dc.publisherSpringeren_US
dc.rightsclosedAccessen_US
dc.subjectAmaranthusen_US
dc.subjectBetalainsen_US
dc.subjectBetacyaninsen_US
dc.subjectBetaxanthinsen_US
dc.subjectColouring agenten_US
dc.subjectOpuntiaen_US
dc.subjectRed beeten_US
dc.titleBetalains in the era of global agri-food science, technology and nutritional healthen_US
dc.typeartículoen_US
dc.identifier.doihttp://dx.doi.org/10.1007/s11101-007-9084-y-
dc.description.peerreviewedPeer revieweden_US
dc.relation.publisherversionhttp://dx.doi.org/10.1007/s11101-007-9084-yen_US
dc.identifier.e-issn1572-980X-
dc.contributor.funderEuropean Commission-
dc.contributor.funderMinisterio de Educación y Ciencia (España)-
dc.contributor.funderConsejo Superior de Investigaciones Científicas (España)-
dc.identifier.funderhttp://dx.doi.org/10.13039/501100000780es_ES
dc.identifier.funderhttp://dx.doi.org/10.13039/501100003339es_ES
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