Czech J. Food Sci., 2008, 26(2):73-98 | DOI: 10.17221/2463-CJFS

Biosynthesis of food constituents: Natural pigments. Part 2 - a review

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 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

Published: April 30, 2008  Show citation

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