4.6 Review

Catabolism and bioactive properties of chlorophylls

期刊

CURRENT OPINION IN FOOD SCIENCE
卷 26, 期 -, 页码 94-100

出版社

ELSEVIER SCI LTD
DOI: 10.1016/j.cofs.2019.04.004

关键词

-

资金

  1. Comision Interministerial de Ciencia y Tecnologia (CICYT-EU)
  2. Comision Interministerial de Ciencia y Tecnologia (Spanish Government)
  3. Comision Interministerial de Ciencia y Tecnologia (European Government) [ALI RTI2018-095415-B-I00]
  4. National Council for Scientific and Technological Development (CNPq)

向作者/读者索取更多资源

Chlorophylls 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.

作者

我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。

评论

主要评分

4.6
评分不足

次要评分

新颖性
-
重要性
-
科学严谨性
-
评价这篇论文

推荐

暂无数据
暂无数据