Betalains: Biomolecular Aspects

Erum Akbar Hussain, Zubi Sadiq, Muhammad Zia-ul-Haq (Autoren)

Buch | Softcover

X, 187 Seiten

2019 | 1. Softcover reprint of the original 1st ed. 2018
Springer International Publishing (Verlag)
978-3-030-07073-1 (ISBN)

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This unique text provides comprehensive coverage of betalains, outlining the specific makeup and uses of this plant. The chapters provide deep insight into the biosynthesis, structures, pharmacokinetics, stability, extraction, health benefits and occurrence in nature of betalains. As the first major reference work to focus specifically on betalains, this book serves as an important reference for any researcher looking for insights into the use of betalains as functional foods, food coloring agents, and nutraceuticals.
Betalains: Biomolecular Aspects outlines the chemical structure of betalains, including their occurrence in nature. The utilization of of these plants as natural color in food and beverages is covered in depth, as are the intake and secretion of betalains in the human body. The various factors affecting the stability of betalains are described, including their stability when used in food products. Current health related uses for theseplants are outlined, including antioxidant and anti-inflammatory uses. The isolation and purification of these plants, plus analysis techniques, are outlined. In providing extensive coverage of betalains and their uses, this text presents a singular work which is of major value for a wide range of researchers.

Dr. Erum Akbar Hussain is an Associate Professor in the Department of Chemistry at Lahore College for Women University in Lahore, Pakistan Dr. Zubi Sadiq is a PhD student in the Department of Chemistry at Lahore College for Women University in Lahore, Pakistan Dr. Muhammad Zia-Ul-Haq is a Senior Manager for University Industry Linkages and Technology Transfer in the Office of Research Innovation and Commercialization at Lahore College for Women University in Lahore, Pakistan

Introduction to Betalains.- Chemical structures of Betalains.- Betalains as colouring agent.- Betalains absorption and metabolism.- Biosynthesis of betalains.- Factors affecting stability of betalains.- Health related uses and biological activities.- Analysis of etalains.- Extraction of anthocyanins.- Present and future trends of betalains.

Erscheinungsdatum	29.01.2019
Zusatzinfo	X, 187 p. 54 illus., 31 illus. in color.
Verlagsort	Cham
Sprache	englisch
Maße	155 x 235 mm
Gewicht	314 g
Themenwelt	Naturwissenschaften ► Chemie ► Organische Chemie
Themenwelt	Technik ► Lebensmitteltechnologie
Schlagworte	Beetalains Stability • Betalains • Betalains Function • Betalains Structure • Natural Food Color • Plant Bioactivities
ISBN-10	3-030-07073-5 / 3030070735
ISBN-13	978-3-030-07073-1 / 9783030070731
Zustand	Neuware