Betanin-A food colorant with biological activity

verfasst von
T. Esatbeyoglu, A.E. Wagner, V.B. Schini-Kerth, G. Rimbach
Abstract

Betalains are water-soluble nitrogen-containing pigments that are subdivided in red-violet betacyanins and yellow-orange betaxanthins. Due to glycosylation and acylation betalains exhibit a huge structural diversity. Betanin (betanidin-5-O-β-glucoside) is the most common betacyanin in the plant kingdom. According to the regulation on food additives betanin is permitted quantum satis as a natural red food colorant (E162). Moreover, betanin is used as colorant in cosmetics and pharmaceuticals. Recently, potential health benefits of betalains and betalain-rich foods (e.g. red beet, Opuntia sp.) have been discussed. Betanin is a scavenger of reactive oxygen species and exhibits gene-regulatory activity partly via nuclear factor (erythroid-derived 2)-like 2-(Nrf2) dependent signaling pathways. Betanin may induce phase II enzymes and antioxidant defense mechanisms. Furthermore, betanin possibly prevents LDL oxidation and DNA damage. Potential blood pressure lowering effects of red beet seem to be mainly mediated by dietary nitrate rather than by betanin per se.

Organisationseinheit(en)
Institut für Lebensmittelwissenschaft und Humanernährung
Molekulare Lebensmittelchemie und -entwicklung
Typ
Artikel
Journal
Molecular Nutrition and Food Research
Band
59
Seiten
36-47
Anzahl der Seiten
12
ISSN
1613-4125
Publikationsdatum
01.01.2015
Publikationsstatus
Veröffentlicht
Peer-reviewed
Ja
ASJC Scopus Sachgebiete
Biotechnologie, Lebensmittelwissenschaften
Elektronische Version(en)
https://doi.org/10.1002/mnfr.201400484 (Zugang: Geschlossen)