Biosynthesis of food constituents: Natural pigments. Part 2 – a review
J. Velíšek, J. Davídek, K. Cejpekhttps://doi.org/10.17221/2463-CJFSCitation:Velíšek J., Davídek J., Cejpek K. (2008): Biosynthesis of food constituents: Natural pigments. Part 2 – a review. Czech J. Food Sci., 26: 73-98.
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