Biosynthesis of food constituents: Natural pigments: Part 1

Jan Velíšek, Jiří Davídek and Karel Cejpek
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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

Czech Journal of Food Sciences, 2007, vol. 25, issue 6, 291-315

Abstract: 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 (search for similar items in EconPapers)
Date: 2007
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:25:y:2007:i:6:id:748-cjfs

DOI: 10.17221/748-CJFS

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