"\u30D6\u30EB\u30AC\u30AD\u30B5\u30F3\u30C1\u30F3(Vulgaxanthin)\u306F\u3001\u306E\u5206\u985E\u3067\u3042\u308A\u3001\u8D64\u8272\u306E\u30C6\u30FC\u30D6\u30EB\u30D3\u30FC\u30C8\u306B\u542B\u307E\u308C\u308B\u512A\u5148\u7684\u306A\u9EC4\u8272\u306E\u8272\u7D20\u3067\u3042\u308B\u3002\u4ED6\u306B\u3001\u30AA\u30B7\u30ED\u30A4\u30D0\u30CA\u3084\u30D5\u30C0\u30F3\u30BD\u30A6\u306B\u3082\u542B\u307E\u308C\u308B\u3002\u6297\u9178\u5316\u7269\u8CEA\u3068\u3057\u3066\u306E\u6027\u8CEA\u3092\u6301\u3064\u8272\u7D20\u3067\u3001I\u3001II\u3001III\u3001IV\u3001V\u306E\u7A2E\u985E\u304C\u3042\u308B\u3002\u5168\u3066\u306E\u30D9\u30BF\u30AD\u30B5\u30F3\u30C1\u30F3\u3068\u540C\u69D8\u306B\u3001\u5206\u89E3\u3055\u308C\u305A\u306B\u9178\u306B\u3088\u308A\u30A2\u30B0\u30EA\u30B3\u30F3\u306B\u52A0\u6C34\u5206\u89E3\u3055\u308C\u308B\u3053\u3068\u306F\u306A\u3044\u3002\u6C34\u5206\u6D3B\u6027\u3082\u3053\u306E\u6297\u9178\u5316\u7269\u8CEA\u306E\u5B89\u5B9A\u6027\u306B\u5F71\u97FF\u3092\u4E0E\u3048\u3066\u3044\u308B\u3002\u5929\u7136\u306E\u6804\u990A\u88DC\u52A9\u5264\u3068\u3057\u3066\u7814\u7A76\u3055\u308C\u3066\u3044\u308B\u304C\u3001\u4E0D\u5B89\u5B9A\u6027\u304C\u554F\u984C\u3068\u306A\u3063\u3066\u3044\u308B\u3002"@ja . "Vulgaxanthin IV"@en . . . . . . "Vulgaxantinas son un grupo de betaxantinas, o los pigmentos de color amarillo predominantes que se encuentran en la remolacha, entre otras plantas como Mirabilis jalapa y la acelga. Son pigmentos antioxidantes, los tipos I, II, III, IV, y V. Al igual que todas las betaxantinas, puede no ser hidrolizados por \u00E1cido a aglicona sin degradaci\u00F3n. La actividad del agua tambi\u00E9n afecta la estabilidad de este antioxidante. Se ha estudiado como un aditivo alimenticio natural pero la inestabilidad sigue siendo un problema.\u200B"@es . . "Vulgaxanthin II.svg"@en . . . "Vulgaxantin"@es . . . . . "Vulgaxanthin IV.svg"@en . "\u30D6\u30EB\u30AC\u30AD\u30B5\u30F3\u30C1\u30F3(Vulgaxanthin)\u306F\u3001\u306E\u5206\u985E\u3067\u3042\u308A\u3001\u8D64\u8272\u306E\u30C6\u30FC\u30D6\u30EB\u30D3\u30FC\u30C8\u306B\u542B\u307E\u308C\u308B\u512A\u5148\u7684\u306A\u9EC4\u8272\u306E\u8272\u7D20\u3067\u3042\u308B\u3002\u4ED6\u306B\u3001\u30AA\u30B7\u30ED\u30A4\u30D0\u30CA\u3084\u30D5\u30C0\u30F3\u30BD\u30A6\u306B\u3082\u542B\u307E\u308C\u308B\u3002\u6297\u9178\u5316\u7269\u8CEA\u3068\u3057\u3066\u306E\u6027\u8CEA\u3092\u6301\u3064\u8272\u7D20\u3067\u3001I\u3001II\u3001III\u3001IV\u3001V\u306E\u7A2E\u985E\u304C\u3042\u308B\u3002\u5168\u3066\u306E\u30D9\u30BF\u30AD\u30B5\u30F3\u30C1\u30F3\u3068\u540C\u69D8\u306B\u3001\u5206\u89E3\u3055\u308C\u305A\u306B\u9178\u306B\u3088\u308A\u30A2\u30B0\u30EA\u30B3\u30F3\u306B\u52A0\u6C34\u5206\u89E3\u3055\u308C\u308B\u3053\u3068\u306F\u306A\u3044\u3002\u6C34\u5206\u6D3B\u6027\u3082\u3053\u306E\u6297\u9178\u5316\u7269\u8CEA\u306E\u5B89\u5B9A\u6027\u306B\u5F71\u97FF\u3092\u4E0E\u3048\u3066\u3044\u308B\u3002\u5929\u7136\u306E\u6804\u990A\u88DC\u52A9\u5264\u3068\u3057\u3066\u7814\u7A76\u3055\u308C\u3066\u3044\u308B\u304C\u3001\u4E0D\u5B89\u5B9A\u6027\u304C\u554F\u984C\u3068\u306A\u3063\u3066\u3044\u308B\u3002"@ja . . . . . "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, they 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."@en . . . . . "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, they 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."@en . . . . . . . . . . . . . . . . . "Chemical structures of vulgaxathanins"@en . . . . . "Vulgaxantinas son un grupo de betaxantinas, o los pigmentos de color amarillo predominantes que se encuentran en la remolacha, entre otras plantas como Mirabilis jalapa y la acelga. Son pigmentos antioxidantes, los tipos I, II, III, IV, y V. Al igual que todas las betaxantinas, puede no ser hidrolizados por \u00E1cido a aglicona sin degradaci\u00F3n. La actividad del agua tambi\u00E9n afecta la estabilidad de este antioxidante. Se ha estudiado como un aditivo alimenticio natural pero la inestabilidad sigue siendo un problema.\u200B"@es . "200"^^ . "21293446"^^ . "\u30D6\u30EB\u30AC\u30AD\u30B5\u30F3\u30C1\u30F3"@ja . . "Vulgaxanthin I"@en . . . . "Vulgaxanthin"@en . "1"^^ . . "Vulgaxanthin III"@en . "Vulgaxanthin I.svg"@en . . . . . . . "1078029190"^^ . "Vulgaxanthin II"@en . . . "Vulgaxanthin III.svg"@en . "2162"^^ .