Exploring major fruit coloring pigments: uncovering their biological significance and applications

作者：Noor Muhammad, Zhi Yang, Lixin Wang, Zhiguo Liu, Minsheng Yang, Mengjun Liu · 发表于：Food Science and Human Wellness · 年份：2025 · DOI：10.26599/fshw.2025.9250654 · 被引用次数：3 · 研究领域：Dye analysis and toxicity、Microbial Metabolism and Applications

Plant pigments have a vital role in plant pollination, aesthetic appeal, and quality of the fruit. Naturally occurring major plant pigments include anthocyanins, carotenoids, and chlorophyll. In addition to their coloration, these pigments possess additional beneficial properties, which is why they are often referred to as bioactive compounds. Moreover, they exhibit potent antioxidant and antimicrobial properties. The pigments, particularly beta-carotene (a precursor to vitamin A), a type of carotenoid are crucial for maintaining good vision. They can help reduce the risk of age-related macular degeneration and improve overall eye health. The antioxidants found in fruit pigments may improve cognitive function and reduce neurodegeneration. This review article explores the processes involved in the biosynthesis of essential pigments in fruits, emphasizing their biological significance and various applications, including effects on human health and economic value. Understanding these mechanisms can improve the color and quality of fruits, resulting in high consumer acceptance and higher market demand. The numerous benefits of plant pigments have sparked growing interest in incorporating them into our food. However, in-depth research is required to explore the biological significance of fruit pigments, also their role in human food and nutrition. Studies have shown that these bioactive compounds can help prevent and manage chronic degenerative diseases. Further research is necess...