Biosynthesis of food constituents: Natural pigments. Part 2 – a review
نویسندگان
چکیده
منابع مشابه
Biosynthesis of Food Constituents: Saccharides. 2. Polysaccharides – a Review
VELÍŠEK J., CEJPEK K. (2005): Biosynthesis of food constituents: Saccharides. 2. Polysaccharides – a review. Czech J. Food Sci., 23: 173–183. This review article gives a survey of the selected principal biosynthetic pathways that lead to the most important polysaccharides occurring in foods and in food raw materials and informs non-specialist readers about new scientific advances as reported in...
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Velíšek J., Cejpek K. (2007): Biosynthesis of food constituents: Vitamins. 1. Fat-soluble vitamins – a review. Czech J. Food Sci., 25: 1–16. This review article gives a survey of the generally accepted biosynthetic pathways that lead to fat-soluble vitamins (vitamin A, vitamin D, vitamin E, vitamin K, the corresponding provitamins, and the closely related ubiquinones and plastoquinones) in anim...
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This second part of the review dwells on Nephthea chabrolii and Nephthea Sp. which contain isoketochabrolic acid, ketochabrolic acid, sesquiterpenes, diterpenes and steroids. Corresponding biological activities such as anti-inflammatory and cytotoxic activities have also been observed for the isolated constituents. Most of the new compounds isolated from the genus Nephthea are from N. chabrolii...
متن کاملPart 2. Biosynthesis and Metabolism
All eukaryotic organisms and even a few prokaryotes have the ability to synthesise triacylglycerols, and the process has been studied intensively in plants and animals especially. Many cell types and organs have the ability to synthesise triacylglycerols, but in animals the liver, intestines and adipose tissue are most active with most of the body stores in the last. Within all cells, even thos...
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ژورنال
عنوان ژورنال: Czech Journal of Food Sciences
سال: 2008
ISSN: 1212-1800,1805-9317
DOI: 10.17221/2463-cjfs