Vulgaxanthin
Vulgaxanthins are a group of betaxanthins, or the predominant yellow plant pigments found in red beets, among other plants like Mirabilis jalapa and swiss chard. They are antioxidant pigments, types I, II, III, IV, and V. Like all betaxanthins, it cannot be hydrolyzed by acid to aglycone without degradation. Water activity also affects stability of this antioxidant. It has been studied as a natural nutritional additive but instability remains a problem.[1]
Reactions
- Vulgaxanthin-II + Ammonia + NADH = Vulgaxanthin-I + NAD+ + H2O
- Vulgaxanthin-I + H2O = Vulgaxanthin-II + Ammonia
- Vulgaxanthin-II + ATP + Ammonia = Vulgaxanthin-I + ADP + Orthophosphate
- Vulgaxanthin-II + ATP + Ammonia = Vulgaxanthin-I + Diphosphate + 5'-AMP
- Betalamic acid + L-Glutamine + ATP = Vulgaxanthin-I + ADP + Orthophosphate
See also
References
| ||||||||||||||||||||||
This article is issued from Wikipedia - version of the Thursday, November 14, 2013. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.