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Betalain
Betalains are a class of red and yellow tyrosine-derived pigments found in plants of the order Caryophyllales, where they replace anthocyanin pigments. Betalains also occur in some higher order fungi. They are most often noticeable in the petals of flowers, but may color the fruits, leaves, stems, and roots of plants that contain them. They include pigments such as those found in beets. Description The name "betalain" comes from the Latin name of the common beet (''Beta vulgaris''), from which betalains were first extracted. The deep red color of beets, bougainvillea, amaranth, and many cacti results from the presence of betalain pigments. The particular shades of red to purple are distinctive and unlike that of anthocyanin pigments found in most plants. There are two categories of betalains: * Betacyanins include the reddish to violet betalain pigments. Among the betacyanins present in plants include betanin, isobetanin, probetanin, and neobetanin. * Betaxanthins are those be ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caryophyllales
Caryophyllales ( ) is a diverse and heterogeneous order of flowering plants with well-known members including cacti, carnations, beets, quinoa, spinach, amaranths, pigfaces and ice plants, oraches and saltbushes, goosefoots, sundews, Venus flytraps, monkey cup pitcher plants, Malabar spinach, bougainvilleas, four o'clock flowers, buckwheat, knotweeds, rhubarb, sorrel, portulacas, jojoba, and tamarisks. Many members are succulent, having fleshy stems or leaves. The betalain pigments are unique in plants of this order and occur in all its core families with the exception of Caryophyllaceae and Molluginaceae. Noncore families, such as Nepenthaceae, instead produce anthocyanins. In its modern definition, the order encompasses a whole new group of families (formerly included in the order Polygonales) that never synthesize betalains, among which several families are carnivorous (like Nepenthaceae and Droseraceae). According to molecular clock calculations, the line ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anthocyanin
Anthocyanins (), also called anthocyans, are solubility, water-soluble vacuole, vacuolar pigments that, depending on their pH, may appear red, purple, blue, or black. In 1835, the German pharmacist Ludwig Clamor Marquart named a chemical compound that gives flowers a blue color, Anthokyan, in his treatise "''Die Farben der Blüthen''" (English: The Colors of Flowers). Food plants rich in anthocyanins include the blueberry, raspberry, black rice, and black soybean, among many others that are red, blue, purple, or black. Some of the colors of autumn leaves are derived from anthocyanins. Anthocyanins belong to a parent class of molecules called flavonoids synthesized via the phenylpropanoid pathway. They can occur in all biological tissue, tissues of higher plants, including leaf, leaves, plant stem, stems, roots, flowers, and fruits. Anthocyanins are derived from anthocyanidins by adding sugars. They are odorless and moderately astringent. Although approved as food and beverage c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beets Produce-1
The beetroot (British English) or beet (North American English) is the taproot portion of a ''Beta vulgaris'' subsp. ''vulgaris'' plant in the Conditiva Group. The plant is a root vegetable also known as the table beet, garden beet, dinner beet, or else categorized by color: red beet or golden beet. It is also a leaf vegetable called beet greens. Beetroot can be eaten raw, roasted, steamed, or boiled. Beetroot can also be canned, either whole or cut up, and often are pickled, spiced, or served in a sweet-and-sour sauce. It is one of several cultivated varieties of ''Beta vulgaris'' subsp. ''vulgaris'' grown for their edible taproots or leaves, classified as belonging to the Conditiva Group. Other cultivars of the same subspecies include the sugar beet, the leaf vegetable known as spinach beet (Swiss chard), and the fodder crop mangelwurzel. Etymology ''Beta'' is the ancient Latin name for beetroot,Gledhill, David (2008). "The Names of Plants". Cambridge University Press. (hard ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Biological Pigment
A biological pigment, also known simply as a pigment or biochrome, is a substance produced by living organisms that have a color resulting from selective Absorption (electromagnetic radiation), color absorption. Biological pigments include plant pigments and flower pigments. Many biological structures, such as skin, eyes, feathers, fur and hair contain pigments such as melanin in specialized cells called chromatophores. In some species, pigments accrue over very long periods during an individual's lifespan. Pigment color differs from structural color in that it is the same for all viewing angles, whereas structural color is the result of selective Reflection (physics), reflection or iridescence, usually because of multilayer structures. For example, butterfly wings typically contain structural color, although many butterflies have cells that contain pigment as well. Biological pigments See conjugated systems for electron bond chemistry that causes these molecules to have pigm ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Betanin
Betanin, or beetroot red, is a red glycosidic food dye obtained from beets; its aglycone, obtained by hydrolyzing the glucose molecule, is betanidin. As a food additive, its E number is E162. As a food additive, betanin has no safety concerns. The color of betanin depends on pH; between pH four and five, it is bright bluish-red, becoming blue-violet as the pH increases. Once the pH reaches alkaline levels, betanin degrades by hydrolysis, resulting in a yellow-brown color. Betanin is a betalain pigment, together with isobetanin and other betacyanins. Sources Betanin is usually obtained from the extract of beet juice; the concentration of betanin in red beet can reach 300–600 mg/kg. Other dietary sources of betanin and other betalains include the ''Opuntia'' cactus, Swiss chard, and the leaves of some strains of amaranth. Uses The most common uses of betanins are in coloring ice cream and powdered soft drink beverages; other uses are in some sugar confectionery, e.g ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beets
The beetroot (British English) or beet (North American English) is the taproot portion of a ''Beta vulgaris'' subsp. ''vulgaris'' plant in the Conditiva Group. The plant is a root vegetable also known as the table beet, garden beet, dinner beet, or else categorized by color: red beet or golden beet. It is also a leaf vegetable called beet greens. Beetroot can be eaten raw, roasted, steamed, or boiled. Beetroot can also be canned, either whole or cut up, and often are pickled, spiced, or served in a sweet-and-sour sauce. It is one of several cultivated varieties of ''Beta vulgaris'' subsp. ''vulgaris'' grown for their edible taproots or leaves, classified as belonging to the Conditiva Group. Other cultivars of the same subspecies include the sugar beet, the leaf vegetable known as spinach beet (Swiss chard), and the fodder crop mangelwurzel. Etymology ''Beta'' is the ancient Latin name for beetroot,Gledhill, David (2008). "The Names of Plants". Cambridge University Press. (hard ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Betanin
Betanin, or beetroot red, is a red glycosidic food dye obtained from beets; its aglycone, obtained by hydrolyzing the glucose molecule, is betanidin. As a food additive, its E number is E162. As a food additive, betanin has no safety concerns. The color of betanin depends on pH; between pH four and five, it is bright bluish-red, becoming blue-violet as the pH increases. Once the pH reaches alkaline levels, betanin degrades by hydrolysis, resulting in a yellow-brown color. Betanin is a betalain pigment, together with isobetanin and other betacyanins. Sources Betanin is usually obtained from the extract of beet juice; the concentration of betanin in red beet can reach 300–600 mg/kg. Other dietary sources of betanin and other betalains include the ''Opuntia'' cactus, Swiss chard, and the leaves of some strains of amaranth. Uses The most common uses of betanins are in coloring ice cream and powdered soft drink beverages; other uses are in some sugar confectionery, e.g ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mammillaria
''Mammillaria'' is one of the largest genera in the cactus family (Cactaceae), with currently 200 known species and varieties recognized. Most of the mammillarias are native to Mexico, while some come from the Southwestern United States, the Caribbean, Colombia, Guatemala, Honduras and Venezuela. The common name "pincushion cactus" refers to this genus and the closely-related '' Escobaria''. The first species was described by Carl Linnaeus as ''Cactus mammillaris'' in 1753, deriving its name from the Latin ''mammilla'', "nipple", referring to the tubercles that are among the distinctive features of the genus. Numerous species are commonly known as globe cactus, nipple cactus, birthday cake cactus, fishhook cactus or pincushion cactus (though such terms are also commonly used for related taxa, such as '' Escobaria'' or '' Ferocactus''). Description The distinctive feature of the genus is the possession of an areole split into two clearly separated parts, one occurring at the a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Amaranth
''Amaranthus'' is a cosmopolitan distribution, cosmopolitan group of more than 50 species which make up the genus of annual plant, annual or short-lived perennial plants collectively known as amaranths. Some names include "prostrate pigweed" and "Amaranthus caudatus, love lies bleeding". Some amaranth species are cultivated as leaf vegetables, pseudocereals, and ornamental plants. Catkin-like cymes of densely-packed flowers grow in summer or fall. Amaranth varies in flower, leaf, and stem color with a range of striking Plant pigments, pigments from the spectrum of maroon to crimson and can grow longitudinally from tall with a cylindrical, Succulent plant, succulent, fibrous stem that is hollow with grooves and bracteoles when mature. There are approximately 75 species in the genus, 10 of which are dioecious and native to North America, and the remaining 65 are monoecious species that are endemic to every continent (except Antarctica) from tropical lowlands to the Himalayas. Mem ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Glucoside
A glucoside is a glycoside that is chemically derived from glucose. Glucosides are common in plants, but rare in animals. Glucose is produced when a glucoside is hydrolysed by purely chemical means, or decomposed by fermentation or enzymes. The name was originally given to plant products of this nature, in which the other part of the molecule was, in the greater number of cases, an aromatic aldehydic or phenolic compound (exceptions are Jinigrin and Jalapin or Scammonin). It has now been extended to include synthetic ethers, such as those obtained by acting on alcoholic glucose solutions with hydrochloric acid, and also the polysaccharoses, e.g. cane sugar, which appear to be ethers also. Although glucose is the most common sugar present in glucosides, many are known which yield rhamnose or iso-dulcite; these may be termed pentosides. Much attention has been given to the non-sugar parts (aglycone) of the molecules; the constitutions of many have been determined, and the comp ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Glycoside
In chemistry, a glycoside is a molecule in which a sugar is bound to another functional group via a glycosidic bond. Glycosides play numerous important roles in living organisms. Many plants store chemicals in the form of inactive glycosides. These can be activated by enzymatic, enzyme hydrolysis, which causes the sugar part to be broken off, making the chemical available for use. Many such plant glycosides are used as medications. Several species of ''Heliconius'' butterfly are capable of incorporating these plant compounds as a form of chemical defense against predators. In animals and humans, poisons are often bound to sugar molecules as part of their elimination from the body. In formal terms, a glycoside is any molecule in which a sugar group is bonded through its anomeric carbon to another group via a glycosidic bond. Glycosides can be linked by an O- (an ''O-glycoside''), N- (a ''glycosylamine''), S-(a ''thioglycoside''), or C- (a ''C-glycoside'') glycosidic bond. Accord ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Glucose
Glucose is a sugar with the Chemical formula#Molecular formula, molecular formula , which is often abbreviated as Glc. It is overall the most abundant monosaccharide, a subcategory of carbohydrates. It is mainly made by plants and most algae during photosynthesis from water and carbon dioxide, using energy from sunlight. It is used by plants to make cellulose, the most abundant carbohydrate in the world, for use in cell walls, and by all living Organism, organisms to make adenosine triphosphate (ATP), which is used by the cell as energy. In energy metabolism, glucose is the most important source of energy in all organisms. Glucose for metabolism is stored as a polymer, in plants mainly as amylose and amylopectin, and in animals as glycogen. Glucose circulates in the blood of animals as blood sugar. The naturally occurring form is -glucose, while its Stereoisomerism, stereoisomer L-glucose, -glucose is produced synthetically in comparatively small amounts and is less biologicall ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
