A review-canna the wonder plant

Submit Manuscript | http://medcraveonline.com pollinators and seed dispersers, but also in food mainly defining its aesthetic value. Since anthocyanin and betalain structures allow predicting only part of their appearance, additional chemical and anatomical functions are required to modulate the appearance of plants and colored food. Physiological effects that the same pigments exert in plants are supposedly similar to those which they show in humans following ingestion of colored food. Therefore, anthocyanins and betalains both in fresh and also processed fruit and vegetables serve two functions: They improve the overall appearance, but also contribute to consumers’ health and well-being.1 Plants produce thousands of different compounds through the secondary metabolism pathways. Since many of these products are obtained by direct extraction from plants that are cultivated in the field or sometimes even collected in their original habitat, several factors can alter their yield. The use of plant cell cultures has overcome several inconveniences for the production of secondary metabolites. Organized cultures, and especially root cultures, can make a significant contribution to our understanding of secondary metabolism. The natural pigment belongs to various classes of natural products like polyphenols, carotenoids, indoles etc. With increasing demand and awareness, analysis procedures, by which the components are assessed, are to be developed. Most of these compounds can be analyzed by a combination of specific extraction procedures, chromatography and spectrophotometry.