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Chlorophyll Catabolites – Chemical and Structural Footprints of a Fascinating Biological Phenomenon (Eur. J. Org. Chem. 1/2009)
Author(s) -
Moser Simone,
Müller Thomas,
Oberhuber Michael,
Kräutler Bernhard
Publication year - 2009
Publication title -
european journal of organic chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.825
H-Index - 155
eISSN - 1099-0690
pISSN - 1434-193X
DOI - 10.1002/ejoc.200890104
Subject(s) - chemistry , chlorophyll , ripening , pigment , chlorophyll a , botany , biochemistry , organic chemistry , food science , biology
The cover picture shows a ripe apple and a yellow leaf from an apple tree. In ripening fruit and in leaf senescence, the green plant pigment chlorophyll is degraded to tetrapyrrolic, colourless catabolites (so‐called NCCs), such as the one described by the structural formula given. The present knowledge on the occurrence and structural properties of chlorophyll catabolites in higher plants is outlined in the Microreview by B. Kräutler et al. on p. 21 f. Picture courtesy of Dr. Thomas Müller, University of Innsbruck, Austria.