Betalains are yellow and red pigments found in plants like beets, cacti and amaranth. There are two types - red-purple betacyanins produced from cyclo-DOPA condensing with betalamic acid, and yellow betaxanthins produced from amino acids or amines condensing with betalamic acid. Betalains have potential health benefits as antioxidants, and for preventing cancer and neurotoxicity. They also have commercial uses as natural food colorants for products like confectioneries, drinks and desserts.

1. BETALAINS
Syed Farhad Naqvi
Roll no 7569
Bs(Hons)8th Applied
Chem (M)
GCU Faisalabad

2. CONTENTS
Introduction
Types
Biosynthesis
Biological Potential
Significances

3.  First isolated from beetroot.
 It is class of yellow and red indole derived water
soluble pigments.
 We obtain it from plants of Caryophyllales,
cactus, amaranth and beets etc.
 We can also extract it from gomphrenin and
bougainvillein.
Introduction

4. Types of Betalains

5.  Red-purple color.
 Storage as glycosides.
 Condensation between
cyclo-DOPA with betalamic acid .
 Classified in Betanin, amaranthin,
gomphrenin and bougainvillein.
Betacyanins

9.  Yellow color.
 Storage in vacuoles.
 Conjugating amino acids or
amines with betalamic acid.
 Classified into Indicaxanthin,
Vulgaxanthin, Miraxanthin and
Portulacaxanthin.
Betaxanthins

11. Biosynthesis of Betanin

12. Biosynthesis of Miraxanthin V

13. Biosynthesis of Gomphrenin I, II and III

14.  Chemoprevention of lungs and skin cancer.
 Indicaxanthin as Antimalarial agent.
 Protective effect against (D-galactose) induced
neurotoxicity in mice.
 Indicaxanthin has Inhibitory effect on mouse
ileal contractility.
Biological Potential

15.  Bougainvillea mixed with honey is used widely
for cough.
 Betanin as antioxidant agent to per
oxidize lipids.
 Restore the activity of catalase (effective
catalase by gamma rays).

16.  No toxic effect in human body.
 Used for potential health benefits.
 Betalains containing sausages are more stable
to light during storage.
 Introducing essential amino acids into foodstuff.
 Act as quality indicator.
Significance
In Food

17.  Betacyanin as red food colorants.
 Betaxanthin as yellow food colorants.
 In confectioneries and cake mixtures.
 In jams, jellies, soups and soft drinks.
 In ice cream and yogurt.
 In gelatins desserts.
As a Food colorants