Arming Vegetables With Anti-Inflammatory Properties Using Plant Pigments
Betalains are a class of plant pigments that are responsible for the characteristic red-violet (betacyanin) or yellow (betaxanthin) color of certain fruits and vegetables. These naturally occurring, water-soluble, and nitrogen-containing pigments are commonly used as food coloring agents. Recently, research findings have brought to the forefront, the strong antioxidant potential of betalains, making them potential …
