Betainized Compounds are a group of low molecular weight compounds, highly soluble in water, derived from amino acids in which the nitrogen atom is fully methylated. These substances are ubiquitous in the vegetal world and tend to accumulate, through specific biosynthetic pathways, in the cytoplasm and intercellular fluids, where they exert protective functions for proteins, nucleic acids, and cell membranes in response to abiotic stresses. Recently, a group of betainized compounds have been suggested to play a role in health effects in relation to a vegetable and fruit consumption or Mediterranean diet. The content of betainized compounds appears to be species specific and can help to characterize vegetable sources and their derivatives, such as fruit juice. This presentation focuses on the occurrence and distribution of Betainized Compounds in fruits and on the analytical techniques for their analysis.
- Application of analytical methods for the determination of betainized compounds in vegetables and fruits.
- Development analytical tool for food authenticity.
- Associations of betainized compounds with dietary and metabolic biomarkers.