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Vulgaxanthins are a group of betaxanthins, or the predominant yellow plant pigments found in red beets, among other plants like ''Mirabilis jalapa'' and swiss chard. They are antioxidant pigments, types I, II, III, IV, and V. Like all betaxanthins, it cannot be hydrolyzed by acid to aglycone without degradation. Water activity also affects stability of this antioxidant. It has been studied as a natural nutritional additive but instability remains a problem.〔(Effect of screening and subculture on the production of betaxanthins in Beta vulgaris L. )〕 ==Reactions== *Vulgaxanthin-II + Ammonia + NADH = Vulgaxanthin-I + NAD+ + H2O *Vulgaxanthin-I + H2O = Vulgaxanthin-II + Ammonia *Vulgaxanthin-II + ATP + Ammonia = Vulgaxanthin-I + ADP + Orthophosphate *Vulgaxanthin-II + ATP + Ammonia = Vulgaxanthin-I + Diphosphate + 5'-AMP *Betalamic acid + L-Glutamine + ATP = Vulgaxanthin-I + ADP + Orthophosphate 〔(GREP v1.0.2 )〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「vulgaxanthin」の詳細全文を読む スポンサード リンク
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