Plant Pigments in Vegetables and their Impact on Human Health
Sushmitha L.C.*
Division of Vegetable Science, ICAR-Indian Agricultural Research Institute, New Delhi (110 012), India
Koku K. Tara
Division of Vegetable Science, ICAR-Indian Agricultural Research Institute, New Delhi (110 012), India
Rahmya
Division of Vegetable Science, ICAR-Indian Agricultural Research Institute, New Delhi (110 012), India
DOI: NIL
Keywords: Betalains, Carotenoids, Flavonoids, Human health
Abstract
Naturally occurring plant pigments, such as chlorophylls, carotenoids, betalains and flavonoids, contribute vibrant colours to plants or their organs. While not deemed essential for survival like vitamins and minerals, these pigments possess properties that can enhance overall human health. Incorporating pigment-rich fruits and vegetables into one's daily diet can fortify the immune system against various diseases. Vegetables, in particular, serve as abundant sources of all major pigment classes and regular consumption may help prevent significant ailments like cancer, cardiovascular diseases and diabetes. This article provides insights into plant pigments, their origins and their crucial role in promoting human health.
Downloads
not found
Reference
Chen, C., 2015. Overview of Plant Pigments. In: Pigments in Fruits and Vegetables: Genomics and Dietetics. (Ed.) Chen, C. Springer, New York, NY. pp. 1-7. DOI: https://doi.org/10.1007/978-1-4939-2356-4_1.
Horbowicz, M., Kosson, R., Grzesiuk, A., Dębski, H., 2008. Anthocyanins of fruits and vegetables - Their occurrence, analysis and role in human nutrition. Journal of Fruit and Ornamental Plant Research 68(1), 5-22. DOI: https://doi.org/10.2478/v10032-008-0001-8.
Longvah, T., An̲anthan, I., Bhaskarachary, K., Venkaiah, K., 2017. Indian Food Composition Tables. National Institute of Nutrition, Indian Council of Medical Research, MOHFW, GOI, Hyderabad. pp. 2-58.
Parihar, A., Grotewold, E., Doseff, A.I., 2015. Flavonoid dietetics: Mechanisms and emerging roles of plant nutraceuticals. In: Pigments in Fruits and Vegetables: Genomics and Dietetics (Ed.) Chen, C. Springer, New York, NY. pp. 93-126. DOI: https://doi.org/10.1007/978-1-4939-2356-4_5.
Rodriguez-Amaya, D.B., 2019. Update on natural food pigments - A mini-review on carotenoids, anthocyanins and betalains. Food Research International 124, 200-205. DOI: https://doi.org/10.1016/j.foodres.2018.05.028.