Copper chlorophyllin: A food colorant with bioactive properties?

Author(s)

Tumolo, Tathyana ; Lanfer-Marquez, Ursula Maria

• Document type: Journal article
• Source: Food Research International; v. 46, n. 2, p. 9-pg., 2012-05-01.

Abstract

Copper chlorophyllin (Cu-Chl) is a chlorophyll-derived food colorant, commercially available as a complex mixture of different chlorin molecules. Several studies have reported great variability in the composition of the mixture as well as the presence of porphyrins and uncoppered chlorin derivatives. The intake of chlorophyllin and its relationship with possible health benefits have been also the subject of several studies and the results have drawn attention to the possibility that this compound may serve not just as a food colorant, but also as a potential bioactive product with antimutagenic, anticarcinogenic and antioxidant activities; however, its mechanisms of action are not yet well understood. Attaining knowledge of its mechanisms of absorption, bioavailability and consequent bioactivity is essential for the exploration of its potential health-related applications. The purpose of this paper is to present an overview of bioactivities concerning Cu-Chl and provide a discussion on the latest scientific research findings on its human health benefits. (c) 2011 Elsevier Ltd. All rights reserved. (AU)