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