Chromatic symphony of fleshy fruits: functions, biosynthesis and metabolic engineering of bioactive compounds

作者：Huimin Hu, Nirakar Pradhan, Jianbo Xiao, Rui Xia, Pan Liao · 发表于：Molecular Horticulture · 年份：2025 · DOI：10.1186/s43897-024-00142-y · 被引用次数：6 · 研究领域：Antioxidant Activity and Oxidative Stress、Biochemical Analysis and Sensing Techniques、Microbial Metabolism and Applications

Fleshy fruits are popular among consumers due to their significant nutritional value, which includes essential bioactive compounds such as pigments, vitamins, and minerals. Notably, plant-derived pigments are generally considered safe and reliable, helping to protect humans against various inflammatory diseases. Although the phytochemical diversity and their biological activities have been extensively reviewed and summarized, the status of bioactive nutrients in fleshy fruits, particularly with a focusing on different colors, has received less attention. Therefore, this review introduces five common types of fleshy fruits based on coloration and summarizes their major bioactive compounds. It also provides the latest advancements on the function, biosynthesis, and metabolic engineering of plant-derived pigments. In this review, we emphasize that promoting the consumption of a diverse array of colorful fruits can contribute to a balanced diet; however, optimal intake levels still require further clinical validation. This review may serve as a useful guide for decisions that enhance the understanding of natural pigments and accelerate their application in agriculture and medicine.