Czech J. Food Sci., 2007, 25(6):291-315 | DOI: 10.17221/748-CJFS

Biosynthesis of food constituents: Natural pigments: Part 1

Jan Velíšek, Jiří Davídek, Karel Cejpek
Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic

This review article gives a 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 hemes, chlorophylls, melanins, betalains, and quinones are described using the enzymes involved and the reaction schemes with detailed mechanisms.

Keywords: biosynthesis; tetrapyrroles; hemes; chlorophylls; eumelanins; pheomelanins; allomelanins; betalains; betaxanthins; betacyanins; benzoquinones; naphthoquinones; anthraquinones

Published: December 31, 2007  Show citation

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Velíšek J, Davídek J, Cejpek K. Biosynthesis of food constituents: Natural pigments: Part 1. Czech J. Food Sci.. 2007;25(6):291-315. doi: 10.17221/748-CJFS.
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