Cover Picture: Colorless Tetrapyrrolic Chlorophyll Catabolites Found in Ripening Fruit Are Effective Antioxidants (Angew. Chem. Int. Ed. 45/2007)

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
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  • 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
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  • 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
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  • 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
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Abstract

original image

The ripening of fruit … is accompanied by a loss of green color (degreening) and by the typical appearance of appealing colors. In their Communication on page 8699 ff., B. Kräutler and co-workers describe the identification of chlorophyll catabolites in ripening fruit and degreened leaves from fruit trees. The availability of chlorophyll catabolites in plant-derived food and also their antioxidant activity call for attention to be paid as to their possible physiological relevance to humans and animals.

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