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Pigments in Vegetables - Chlorophylls and Carotenoids (Hardcover, 1991 ed.)
Loot Price: R6,333
Discovery Miles 63 330
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Pigments in Vegetables - Chlorophylls and Carotenoids (Hardcover, 1991 ed.)
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Total price: R6,353
Discovery Miles: 63 530
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Vegetables contain several classes of pigments: the green
chlorophylls; the yellow, orange, and red carotenoids; the red,
blue, or violet anthocyanins; andthered-violet betalains.
Thisbookcoversthechlorophyllsandthecarot- enoids, the two chief
classes of vegetable pigments, and is the first major
compilationofthis kind. Structure, physical and chemical
properties, and analytical methods, in- cluding special methods
adapted for certain vegetables, are discussed first, and are then
followed by a discussion of physiological and biochemical as-
pects, including location, biosynthesis, and biochemical changes
during plant developmentand senescence. Both pigment classes have
extremelyimportant biological functions. The chlorophylls are of
paramount importance in photosynthesis. The carot- enoids, besides
their photofunction, have a highly significant role in nutri- tion.
Someofthem havevitaminA value and, possibly, a rolein the preven-
tion of human cancer. The chlorophyll distribution table includes
all ofthe currentlyavailable quantitativedataonvegetables. The
discussion of carotenoid distribution describes the unique carot-
enoids found
invegetablesandincludesqualitativeandquantitativedistribu- tion
tables for the most common vegetables. These tables summarize all
of the publisheddata to date, but they are far from complete.
However, appli- cationofrecentlyavailabletechniques should fill
theenormousgaps, update old data, and permit an accurate assessment
of the vitamin A value of the food. Suchcompletedatawould also make
it possible to usecarotenoid dis-
tributioninthetaxonomyofvegetables. The presentations of pigment
distribution also consider the changes in pigmentcontentduring
storageand processing. Thebookalsoincludesapresentationoffactors
affectingpigmentsynthe- sis in vegetables (e.g., phytohormones) and
environmental factors (e.g., light, temperature), as well as
fertilizers and pesticides.
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