betalain


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betalain

[′bed·ə‚lān]
(biochemistry)
The name for a group of 35 red or yellow compounds found only in plants of the family Caryophyllales, including red beets, red chard, and cactus fruits.
References in periodicals archive ?
Ghokale & Lele (2014) studied the effect of drying at temperatures from 50 to 120[degrees]C on betalain retention and found that, at lower temperatures, there was lower degradation of these constituents, corroborating the results of the present study.
As a physical factor, light is especially important for betalain production, as seen in studies carried out on beetroot (Shin, Park, & Paek, 2013) and Suaeda salsa (Wang & Liu, 2006), as it acts in reprogramming plant metabolism.
Absorption, excretion and distribution of dietary antioxidant betalains in LDLs: potential health effects of betalains in humans.
Betalain extraction from Hylocereus ployrhizus for food coloring purposes.
Polyamine and methyl jasmonate-influenced enhancement of betalain production in hairy root cultures of Beta vulgaris grown in a bubble column reactor and studies on efflux of pigments.
Characterization and application of betalain pigments from plants of the Amaranthaceae.
Application of high-performance liquid chromatography to the characterization of the betalain pigments in prickly pear fruits.
Stintzing FC, Herbarch KM, Mosshammer MR, Carle R, Yi W, Sellappan S, Akoh C, Bunch R, Felker P (2005) Color, betalain pattern, and antioxidant properties of cactus pear (Opuntia spp.
Felker, Color, betalain pattern, and antioxidant properties of cactus pear (Opuntia spp.
Stintzing FC, Herbach KM, Mosshammer MR, Carle R, Yi W and S Sellappan Color, betalain pattern, and antioxidant properties of cactus pear (Opuntia spp.