Results 11 to 20 of about 23,523 (302)
Effect of Chlorophylls on the Bioaccessibility of Lutein [PDF]
Shipin gongye ke-jiLutein has a variety of physiological activities, which can not be synthesized by human body and can only be obtained through diet. Dietary lutein shows low bioaccessibility due to its lipo-soluble nature and thus the efficient supplementation of lutein ...
Qianqian HUANG +7 more
doaj +2 more sources
Conversion of Chlorophyll b to Chlorophyll a via 7-Hydroxymethyl Chlorophyll [PDF]
Journal of Biological Chemistry, 1996 Chlorophyll b is synthesized from chlorophyll a by the oxidation of the methyl group on the ring B of the tetrapyrrole ring to the formyl group. Previously, we reported that chlorophyllide b could be converted to chlorophyll a in isolated cucumber etioplasts indicating the conversion of chlorophyll b to chlorophyll a.
H, Ito, T, Ohtsuka, A, Tanaka
openaire +2 more sources
PHOTOCHEMICAL RING-OPENING IN meso-CHLORINATED CHLOROPHYLLS [PDF]
, 1990 Irradiation of 20-chloro-chlorophylls of the a-type with visible light produces long-wavelength shifted photoproducts, which transform in the dark to linear tetrapyrroles (bile pigments).
Struck, A. +3 more
core +1 more source
, 2023 Natural chlorophylls are the most abundant pigments in the nature. Their green color makes them very attractive as colorant from many applications. In this chapter, the chemical structures and physicochemical properties are discussed.
Roca, María
core +1 more source
REACTIVITY OF CHLOROPHYLL a/b-PROTEINS AND MICELLAR TRITON X-100 COMPLEXES OF CHLOROPHYLLS a OR b WITH BOROHYDRIDE [PDF]
, 1989 The reaction of several plant chlorophyll-protein complexes with NaBH4 has been studied by absorption spectroscopy. In all the complexes studied, chlorophyll b is more reactive than Chi a, due to preferential reaction of its formyl substituent at C-7 ...
Jan M. Anderson +6 more
core +1 more source
Plant Food Dyes with Antioxidant Properties and Allergies—Friend or Enemy?
Antioxidants, 2023 Color is an important food attribute which increases its attractiveness, thus influencing consumer preferences and acceptance of food products. The characteristic color of fresh, raw food is due to natural dyes present in natural food sources. Food loses
Kinga Lis, Zbigniew Bartuzi
doaj +1 more source
The derivation of the formyl-group oxygen of chlorophyll b in higher plants from molecular oxygen. [PDF]
, 1994 The mechanism of formation of the formyl group of chlorophyll b has long been obscure but, in this paper, the origin of the 7-formyl-group oxygen of chlorophyll b in higher plants was determined by greening etiolated maize leaves, excised from dark-grown
Edmund CMIEL +9 more
core +1 more source
Scientific Opinion on the re‐evaluation of chlorophylls (E 140(i)) as food additives
EFSA Journal, 2015 Chlorophylls (E 140(i)) were previously evaluated by Joint FAO/WHO Expert Committee on Food Additives (JECFA) in 1969 and the Scientific Committee on Food (SCF) in 1975 and 1983 and, in relation to special medical purposes, for young children in 1996 ...
EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS)
doaj +1 more source
Molecules, 2022 Microalgae are well-known for their high-added value compounds and their recovery is currently of great interest. The aim of this work is the recovery of such components from Chlorella vulgaris through supercritical fluid extraction (SFE) with CO2.
Ioulia Georgiopoulou +3 more
doaj +1 more source