Chlorophyll (chlorophyllin)

Chlorophyll is a naturally occurring pigment found in plants, algae, and cyanobacteria. It is essential for photosynthesis, the process by which plants convert light energy into chemical energy, producing oxygen and glucose from carbon dioxide and water. Chlorophyll gives plants their green colour. It has two main types in higher plants: chlorophyll a and chlorophyll b, which absorb light primarily in the blue and red wavelengths and reflect green, making plants appear green.

Origin

Chlorophyll is of natural origin, synthesized by plants and other photosynthetic organisms. It is produced in the chloroplasts of plant cells through a complex biosynthetic pathway that involves multiple steps and enzymes. The process begins with the precursor molecule glutamyl‑tRNA and proceeds through various intermediates, eventually producing chlorophyll. Commercially, chlorophyll can also be extracted from green plants, such as alfalfa, spinach, and parsley, for use in supplements and food additives.

Characteristics

• Colouring Agent: Chlorophyll imparts a green colour to foods and beverages, enhancing their visual appeal.
• Antioxidant Properties: It can act as an antioxidant, helping to neutralize free radicals.
• Detoxifying Agent: Chlorophyll may aid in detoxification processes within the body.
• Health Benefits: Potential benefits include supporting immune function, wound healing, and reducing bad breath and body odour.
• Stabilizer in Food Products: Helps maintain the stability of colour in processed foods.

Uses in Ultra‑Processed Foods

Chlorophyll and its derivatives, such as chlorophyllin, are widely used in ultra‑processed foods for various reasons:

• Colouring Agent: Chlorophyll is used to impart a green hue to a variety of food products, including beverages, candies, ice creams, and chewing gums, as an alternative to synthetic colourants. The green colour can make food products more visually appealing, suggesting freshness and naturalness.
• Functional Additive: Adding chlorophyll to food products can enhance their antioxidant capacity, potentially improving shelf life and stability by protecting against oxidation.Marketing products with added chlorophyll can appeal to health‑conscious consumers due to its perceived health benefits.
• Flavour Masking: In some ultra‑processed foods, chlorophyll can help mask undesirable odours and flavours, improving the overall sensory experience of the product.
• Nutritional Enhancement: Some products use chlorophyll as a dietary supplement, promoting it for its potential health benefits such as detoxification, improved digestion, and boosting energy levels.

Health Considerations

While chlorophyll is generally considered safe for consumption, there are a few health considerations to keep in mind:

• Digestive Issues: Some people may experience gastrointestinal issues such as diarrhea or stomach cramps when consuming chlorophyll or chlorophyllin supplements.
  
• Allergic Reactions: Though rare, allergic reactions can occur, leading to symptoms such as itching, rash, or swelling.
• Photosensitivity: Chlorophyll can increase sensitivity to sunlight, potentially causing sunburn or skin irritation in some individuals.
• Drug Interactions: Chlorophyll may interact with certain medications, affecting their absorption or efficacy. It is advisable to consult a healthcare provider before starting any chlorophyll supplements, especially for individuals on medication.
• Quality and Purity: The quality and purity of commercially available chlorophyll supplements can vary. Products should be sourced from reputable manufacturers to ensure safety and efficacy.

References

1. Lichtenthaler, H. K. (1987). Chlorophylls and carotenoids: Pigments of photosynthetic biomembranes. Methods in Enzymology, 148, 350‑382.
2. Gross, J. (1991). Pigments in Vegetables: Chlorophylls and Carotenoids. Springer Science & Business Media.
3. Ferruzzi, M. G., & Blakeslee, J. (2007). Digestion, absorption, and cancer preventative activity of dietary chlorophyll derivatives. Nutrition Research, 27(1), 1‑12.
4. Lanfer‑Marquez, U. M., Barros, R. M. C., & Sinnecker, P. (2005). Antioxidant activity of chlorophylls and their derivatives. Food Research International, 38(8‑9), 885‑891.

These references provide comprehensive insights into the chemistry, functionality, and health aspects of chlorophyll, supporting the information presented in this overview.