Natural red pigments from plants and their health benefits: A review |
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| Authors: | Hui Yi Leong Miang Hoong Lim Chien Wei Ooi Tau Chuan Ling |
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| Affiliation: | 1. Bioseparation Research Group, Department of Chemical and Environmental Engineering, Faculty of Engineering, University of Nottingham Malaysia Campus, Semenyih, Selangor Darul Ehsan, Malaysia;2. Crops For the Future, Semenyih, Selangor Darul Ehsan, Malaysia;3. Chemical Engineering Discipline, School of Engineering, Monash University Malaysia, Bandar Sunway, Selangor Darul Ehsan, Malaysia;4. Faculty of Science, Institute of Biological Sciences, University of Malaya, Kuala Lumpur, Malaysia |
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| Abstract: | Carotenoids (specifically lycopene), anthocyanins, and betacyanins are natural red pigments found in fruits and vegetables. They possess antioxidant properties beneficial in the prevention of cancer and cardiovascular diseases. Recently, natural colouring agents have attracted increasing attention from the food industry as a substitute to the artificial colouring compounds, which have been discovered to cause negative impact to human’s health upon consumption. There is a growing interest in the natural red pigments in food science, due to their preventive effects on chronic diseases. Stability of the natural pigments should be concerned, as it might affect the saturation of the colour. |
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| Keywords: | Anthocyanins antioxidants betacyanins carotenoids human health benefits lycopene |
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