Advertisement

Colorless Tetrapyrrolic Chlorophyll Catabolites Found in Ripening Fruit Are Effective Antioxidants

Authors

  • Thomas Müller Dr.,

    1. Institute of Organic Chemistry & Centre for Molecular Biosciences Innsbruck, University of Innsbruck, Innrain 52 a, 6020 Innsbruck, Austria, Fax: (+43) 512-507-2892
    Search for more papers by this author
  • Markus Ulrich,

    1. Institute of Organic Chemistry & Centre for Molecular Biosciences Innsbruck, University of Innsbruck, Innrain 52 a, 6020 Innsbruck, Austria, Fax: (+43) 512-507-2892
    Search for more papers by this author
  • Karl-Hans Ongania Prof. Dr.,

    1. Institute of Organic Chemistry & Centre for Molecular Biosciences Innsbruck, University of Innsbruck, Innrain 52 a, 6020 Innsbruck, Austria, Fax: (+43) 512-507-2892
    Search for more papers by this author
  • Bernhard Kräutler Prof. Dr.

    1. Institute of Organic Chemistry & Centre for Molecular Biosciences Innsbruck, University of Innsbruck, Innrain 52 a, 6020 Innsbruck, Austria, Fax: (+43) 512-507-2892
    Search for more papers by this author

  • 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).

Abstract

original image

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.

Ancillary