Colorless Tetrapyrrolic Chlorophyll Catabolites Found in Ripening Fruit Are Effective Antioxidants

Abstract

An apple a day keeps the doctor away: This old saying may obtain a new meaning. The degradation of chlorophyll in ripe apples and pears gives rise to so-called nonfluorescent catabolites of chlorophyll (NCCs), which are identical to NCCs from leaves. The NCCs from fruit prove to be effective natural antioxidants.