Czech Journal of Food Sciences (Apr 2008)
Biosynthesis of food constituents: Natural pigments. Part 2 - a review
- Jan Velíšek,
- Jiří Davídek,
- Karel Cejpek
Affiliations
- Jan Velíšek
- Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic
- Jiří Davídek
- Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic
- Karel Cejpek
- Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic
- DOI
- https://doi.org/10.17221/2463-CJFS
- Journal volume & issue
-
Vol. 26,
no. 2
pp. 73 – 98
Abstract
This review article is a part of the survey of the generally accepted biosynthetic pathways that lead to the most important natural pigments in organisms closely related to foods and feeds. The biosynthetic pathways leading to xanthones, flavonoids, carotenoids, and some minor pigments are described including the enzymes involved and reaction schemes with detailed mechanisms.
Keywords
- biosynthesis
- xanthones
- flavonoids
- isoflavonoids
- neoflavonoids
- flavonols
- (epi)catechins
- flavandiols
- leucoanthocyanidins
- flavanones
- dihydroflavones
- flavanonoles
- dihydroflavonols
- flavones
- flavonols
- anthocyanidins
- anthocyanins
- chalcones
- dihydrochalcones
- quinochalcones
- aurones
- isochromenes
- curcuminoids
- carotenoids
- carotenes
- xanthophylls
- apocarotenoids
- iridoids
