We thank Stefan Hoertensteiner (University of Zürich) and Josef Dallavia (Laimburg) for helpful discussions, Sigrid Gschoesser for recording NMR spectra, and Simone Moser and Sonja Berger for experimental help. This work was supported by the Austrian Science Foundation (FWF, project no. P-16097 and P-19596).
Colorless Tetrapyrrolic Chlorophyll Catabolites Found in Ripening Fruit Are Effective Antioxidants†
Article first published online: 17 OCT 2007
Copyright © 2007 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
Angewandte Chemie International Edition
Volume 46, Issue 45, pages 8699–8702, November 19, 2007
How to Cite
Müller, T., Ulrich, M., Ongania, K.-H. and Kräutler, B. (2007), Colorless Tetrapyrrolic Chlorophyll Catabolites Found in Ripening Fruit Are Effective Antioxidants. Angew. Chem. Int. Ed., 46: 8699–8702. doi: 10.1002/anie.200703587
- Issue published online: 8 NOV 2007
- Article first published online: 17 OCT 2007
- Manuscript Received: 7 AUG 2007
- Austrian Science Foundation. Grant Numbers: P-16097, P-19596
- natural products;
- structure elucidation
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.