Anthocyanins as Flower Pigments PDF Download
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Author: T. Mulder-Krieger
Publisher: Springer Science & Business Media
ISBN: 9401109060
Category : Science
Languages : en
Pages : 164
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Book Description
To date, several possibilities exist to change the genetics of plants including classical breeding and modern molecular biological approaches such as recombinant DNA techniques and plant trans formation methods. The aim of this publication is to review the feasibilities, offered by the current technologies, to modify flower colours. Due to the great importance of anthocyanins as flower pigments, the main part of this study deals with this class of flavonoids responsible for most red-, purple- and blue colours. Being electron deficient, the flavylium nucleus of the anthocyanins is highly reactive and undergoes - dependent upon pH - readily structural transformations which are coupled with colour changes. A number of mechanisms that stabilizes the coloured - at expense of the colourless structures in plants are described, including acylation, co pigmentation and metal complex formation. Because no plant species possesses the genetic capacity for producing varieties in the full spectrum of colours, man has looked for methods to change the genetic properties of plants. In recent years, conventional flower breeding is more and more being supplemented by genetic engineering techniques. This technology offers the possibility to insert specific genes into the cell genome and to transfer genes most efficiently between different organisms. The common flower pigments, the anthocyanins, have been studied for many years and represent now the best understood group of secondary plant metabolites with respect to (bio)chemistry and genetics.
Author: T. Mulder-Krieger
Publisher: Springer Science & Business Media
ISBN: 9401109060
Category : Science
Languages : en
Pages : 164
Get Book Here
Book Description
To date, several possibilities exist to change the genetics of plants including classical breeding and modern molecular biological approaches such as recombinant DNA techniques and plant trans formation methods. The aim of this publication is to review the feasibilities, offered by the current technologies, to modify flower colours. Due to the great importance of anthocyanins as flower pigments, the main part of this study deals with this class of flavonoids responsible for most red-, purple- and blue colours. Being electron deficient, the flavylium nucleus of the anthocyanins is highly reactive and undergoes - dependent upon pH - readily structural transformations which are coupled with colour changes. A number of mechanisms that stabilizes the coloured - at expense of the colourless structures in plants are described, including acylation, co pigmentation and metal complex formation. Because no plant species possesses the genetic capacity for producing varieties in the full spectrum of colours, man has looked for methods to change the genetic properties of plants. In recent years, conventional flower breeding is more and more being supplemented by genetic engineering techniques. This technology offers the possibility to insert specific genes into the cell genome and to transfer genes most efficiently between different organisms. The common flower pigments, the anthocyanins, have been studied for many years and represent now the best understood group of secondary plant metabolites with respect to (bio)chemistry and genetics.
Author: Kevin Gould
Publisher: Springer Science & Business Media
ISBN: 0387773355
Category : Science
Languages : en
Pages : 345
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Book Description
In recent years there has been an unprecedented expansion of knowledge about anthocyanins pigments. Indeed, the molecular genetic control of anthocyanins biosynthesis is now one of the best understood of all secondary metabolic pathways. There have also been substantial improvements in analytical technology that have led to the discovery of novel anthocyanin compounds. Armed with this knowledge and the tools for genetic engineering, plant breeders are now introducing vibrant new colors into horticultural crops. The food industry has also benefited from the resurgence of interest in anthocyanins. A greater understanding of the chemistry of these pigments has led to improved methods for stabilizing the color of anthocyanins extracts, so that they are more useful as food colorings. Methods for the bulk production of anthocyanins from cell cultures have been optimized for this purpose. Possible benefits to human health from the ingestion of anthocyanin-rich foods have also been a major feature of the recent scientific literature. Anthocyanins are remarkably potent antioxidants, and their ingestion has been postulated to stave off the effects of oxidative stress. These pigments, especially in conjunction with other flavonoids, have been associated with reductions in the incidence and severity of many other non-infectious diseases, including diabetes, cardiovascular disease and certain cancers. An industry is developing around anthocyanins as nutritional supplements. Finally, there has been significant progress in our understanding of the benefits of anthocyanins to plants themselves. Originally considered an extravagance without a purpose, anthocyanins are now implicated in multifarious vital functions. These include the attraction of pollinators and frugivores, aposematic defense from herbivores, and protection from environmental stressors such as strong light, UVB, drought, and free radical attacks. Anthocyanins are evidently highly versatile, and enormously useful to plants. This book covers all aspects of the biosynthesis and function of anthocyanins (and related compounds such as proanthocyanidins) in plants, and their applications in agriculture, food products, and human health. Featured areas include their relevance to: * Plant stress * Flower and fruit color * Human health * Wine quality and health attributes * Food colorants and ingredients * Cell culture production systems * The pastoral sector
Author: Marcos Soto-Hernández
Publisher: BoD – Books on Demand
ISBN: 9535129570
Category : Science
Languages : en
Pages : 458
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Book Description
Phenolic compounds as a large class of metabolites found in plants have attracted attention since long time ago due to their properties and the hope that they will show beneficial health effects when taken as dietary supplements. This book presents the state of the art of some of the natural sources of phenolic compounds, for example, medicinal plants, grapes or blue maize, as well as the modern methods of extraction, quantification, and identification, and there is a special section discussing the treatment, removal, and degradation of phenols, an important issue in those phenols derived from the pharmaceutical or petrochemical industries.
Author: Muriel Wheldale Onslow
Publisher: Cambridge University Press
ISBN: 1107630908
Category : Science
Languages : en
Pages : 325
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Book Description
First paperback edition of the original text from 1925
Author: Marianne Su-Ling Brooks
Publisher: Royal Society of Chemistry
ISBN: 1788012151
Category : Medical
Languages : en
Pages : 332
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Book Description
Anthocyanins are interesting due to their potential health-promoting properties as dietary antioxidants. This book discusses ways of targeting the delivery of these compounds in the body through controlled release.
Author:
Publisher: Academic Press
ISBN: 9780120059379
Category : Science
Languages : en
Pages : 0
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Book Description
Anthocyanins are the pigments in leaves and fruits that give them their colour; for example, the red colour of strawberries, or red leaves in autumn. Although these pigments are especially prominent in the autumn foliage of deciduous trees and in the growth flushes of tropical rainforest plants, they are also found in the leaves of many species after exposure to environmental or biotic stresses. Although the control of anthocyanin synthesis in vegetative organs has long been studied, and is a model system in plant molecular genetics, potential functions of these pigments in leaves have been largely ignored. This volume pulls together new information from experts in the fields of genetics, biochemistry, molecular biology, physiological ecology and plant development, providing a platform to discuss putative hypotheses for anthocyanin function in these vegetative organs.
Author: Oyvind M. Andersen
Publisher: CRC Press
ISBN: 142003944X
Category : Science
Languages : en
Pages : 1254
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Book Description
Advances in the flavonoid field have been nothing short of spectacular over the last 20 years. While the medical field has noticed flavonoids for their potential antioxidant, anticancer and cardioprotectant characteristics, growers and processors in plant sciences have utilized flavonoid biosynthesis and the genetic manipulation of the flavonoid pa
Author: Lena Struwe
Publisher: Cambridge University Press
ISBN: 9780521809993
Category : Science
Languages : en
Pages : 154
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Book Description
A comprehensive review containing the first classification of the entire family to be published for over 100 years.
Author: Taylor C. Wallace
Publisher: CRC Press
ISBN: 1439894760
Category : Medical
Languages : en
Pages : 362
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Book Description
Anthocyanins, polyphenolic compounds abundant in certain foods, are responsible for the orange-red to blue-violet hues evident in many fruits, vegetables, cereal grains, and flowers. Interest in these pigments has intensified due to their potential health-promoting properties as dietary antioxidants, as well as their use as natural dyes in a variet
Author: Pericles Markakis
Publisher: Elsevier
ISBN: 0323157904
Category : Technology & Engineering
Languages : en
Pages : 280
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Book Description
Anthocyanins as Food Colors aims to assemble scattered information on anthocyanins pertinent to food coloration. Both basic and applied aspects of these pigments are discussed. Organized into nine chapters, this book begins with a discussion of the chemical structure of anthocyanins, followed by its copigmentation and biosynthesis. It then discusses the distribution of anthocyanin in food plants, as well as the compounds' stability in food. This work also looks into the analysis of anthocyanins and their presence in grapes and wine. Utilization of anthocyanins as food additives is addressed in the last chapter. This book will provide additional information in order to maximize the visual appeal of these pigments both in products in which they are naturally present and in products to which they may be added as colorants.
