Catabolism and bioactive properties of chlorophylls

Publication date: Available online 18 April 2019Source: Current Opinion in Food ScienceAuthor(s): Leila Queiroz Zepka, Eduardo Jacob-Lopes, María RocaChlorophylls are fundamental molecules for life and probably the most important of all natural pigments. Although chlorophyll breakdown is inevitably associated with the loss of green color during ripening or senescence, the truth is that chlorophyll molecules continuously degrade through so-called chlorophyll turnover (lifetime of hours). In addition to their primary function, chlorophylls are in demand due to their bioactive properties. Recently, several chlorophyll derivatives have shown health promoting activities. This review also provides an updated outline of the most recent advances that have occurred in the deciphering mechanism of chlorophyll catabolism; it will also describe the novel biological properties associated with chlorophyll derivatives.Graphical abstract

Source: Current Opinion in Food Science - April 19, 2019 Category: Food Science Source Type: research