Chlorophyll is a green pigment present in almost all plants, in algae and in some bacteria; it has the purpose of absorbing the light necessary for the synthesis of carbohydrates, which occurs starting from "water and" carbon dioxide (chlorophyll photosynthesis).
There are several types of chlorophyll in nature; the main ones are a and b, which absorb light at different wavelengths. Chlorophyll B, together with some carotenoids, transfers the absorbed energy to chlorophyll A, expanding the range of light radiations that can be used by the plant. There is also a chlorophyll C, typical of some algae, and a bacteriochlorophyll or chlorophyll D, obviously typical of bacteria.
Since chlorophylls mainly absorb light in the blue-violet and red-orange portion, and little green light, the latter is transmitted to our eyes, which capture its typical emerald color.
A very important component of the chlorophyll molecule is magnesium; it is not surprising, therefore, that the content of this mineral in green vegetables is quite generous.
Chlorophyll extracted from plants is used as a dye for food and pharmaceutical products; many green tablets are coated with chlorophyll, as well as the color of olive oil can be easily enhanced by adding these pigments (in some food frauds it is used to mask cuts with lower quality oils, such as hazelnut). The presence of chlorophyll in a food supplement, in a dietary product or in a drug can still have a functional significance, since the substance has antioxidant and anti-anemic properties (chlorophyll has a porphyrin structure very similar to that of hemoglobin , from which it differs in the presence of magnesium instead of iron in the center of the tetrapirrolic ring).
In fresh vegetables (especially in spinach, rocket, parsley and green beans), chlorophyll contributes - together with polyphenols and carotenoids - to confer antioxidant and protective virtues to the food (it complexes, for example, with carcinogenic substances, such as aromatic hydrocarbons found in tobacco smoke or certain heterocyclic amines present in scorched meat, reducing their absorption from the gastrointestinal tract).
Chlorophyll or its semi-synthetic derivative, chlorophyllin, is used as an active ingredient in some preparations intended to reduce body odors, in particular that of urine (in incontinent subjects) and faeces (in patients who have undergone colostomies or ileostomies, i.e. the creation, through surgery, of an artificial anus in the abdomen).
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