Compound Monograph
Betalains
Betalains are the nitrogen-containing red and yellow plant pigments that colour beets, chard and amaranth, and replace anthocyanins in those families.
Classification
Betalains are pigment (betalain class), 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)
Betalains are naturally occurring pigment (betalain class), found in Red spinach, Beetroot, Swiss chard and 1 other source. They are well tolerated orally (low toxicity).
Research & Evidence
Betalains are a class of water-soluble, nitrogen-containing pigments found in plants of the order Caryophyllales, including beets, chard, amaranth and cactus fruits. They divide into the red-violet betacyanins and the yellow-orange betaxanthins, and notably they replace anthocyanins as the main pigments in these plants. Betalains are widely used as natural food colourants and are studied for antioxidant properties.
Toxicity & Safety
Betalains are common dietary pigments with a long history of food use and are regarded as safe at the levels consumed in food and used as colourings. The benign red discoloration of urine or stool that some people notice after eating beets reflects pigment passage rather than any harm.