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 these plants 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.
