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Biosynthesis of food constituents: Natural pigments: Part 1

Author

Listed:
  • 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)

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.

Suggested Citation

  • Jan Velíšek & Jiří Davídek & Karel Cejpek, 2007. "Biosynthesis of food constituents: Natural pigments: Part 1," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 25(6), pages 291-315.
    • Handle: RePEc:caa:jnlcjf:v:25:y:2007:i:6:id:748-cjfs
    DOI: 10.17221/748-CJFS
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    References listed on IDEAS

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    1. Jan Velíšek & Roman Kubec & Karel Cejpek, 2006. "Biosynthesis of food constituents: Peptides - a review," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 24(4), pages 149-155.
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