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Influence of food composition on chlorophyll bioaccessibility

Isabel Viera1, Marta Herrera1, María Roca1

  • 1Food Phytochemistry Department, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), University Campus, Building 46, Carretera de Utrera km. 1, Sevilla 41013, Spain.

Food Chemistry
|May 5, 2022
PubMed

Keywords:
13(2)-hydroxy-pheophytin a (PubChem: 136099746)BioaccessibilityChlorophyll a (PubChem CID: 12085802)Chlorophyll b (PubChem CID: 11593175)ChlorophyllsDigestionFood compositionPheophorbidePheophorbide a (PubChem CID: 253193)Pheophorbide b (PubChem: 159885)PheophytinPheophytin a (PubChem CID: 135398712)Pheophytin b (PubChem: 135407446)Pyropheophorbide a (PubChem: 161456).

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