Compound Monograph
Betacyanins
Betacyanins are the red-violet betalain pigments responsible for the colour of beetroot, amaranth and red spinach.
Classification
Betacyanins are betalain pigment, part of the other constituents class. Compounds outside the major chemical classes — nucleosides, simple amines, mixed volatile oils, and as-yet uncategorised constituents.
Where Does It Come From? (4)
Betacyanins are naturally occurring betalain pigment, found in Red spinach, Beetroot, Prickly pear and 1 other source. They are well tolerated orally (low toxicity).
Research & Evidence
Betacyanins are the red-to-violet subclass of betalain pigments, the nitrogen-containing pigments that colour beetroot, amaranth, red spinach and many cactus fruits. Betanin, the pigment of beetroot, is the best-known example. They are valued as natural food colourants and are studied for antioxidant activity, though most evidence comes from laboratory work.
Toxicity & Safety
Betacyanins are widely consumed dietary pigments and are regarded as safe at the levels found in food and used as colourings. A harmless effect known as beeturia, the passage of reddish urine after eating beetroot, occurs in some people and reflects pigment excretion rather than any toxicity.