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References for Series of Articles on Chlorophyll

Agocs A and Deli J. Pigments in your food. Journal of Food Composition and Analysis, Volume 24, Issue 6, September 2011, Pages 757-759.

Aparicio-Ruiz R and Gandul-Rojas B. Decoloration kinetics of chlorophylls and carotenoids in virgin olive oil by autoxidation. Food Research International, Volume 65, Part B, November 2014, Pages 199-206.

Arnold C, Schwarzenbolz U, and Bohm V. Carotenoids and chlorophylls in processed xanthophyll-rich food. LWT - Food Science and Technology, Volume 57, Issue 1, June 2014, Pages 442-445.

Burns J, Fraser PD, and Bramley PM. Identification and quantification of carotenoids, tocopherols and chlorophylls in commonly consumed fruits and vegetables. Phytochemistry, Volume 62, Issue 6, March 2003, Pages 939-947.

Carter O, Bailey GS, and Dashwood RH. The Dietary Phytochemical Chlorophyllin Alters E-Cadherin and β-Catenin Expression in Human Colon Cancer Cells. J Nutr. 2004 December; 134(12 Suppl): 3441S—3444S.

Cervantes-Paz B, Yahia EM, Ornelas-Pax JDJ, et al. Antioxidant activity and content of chlorophylls and carotenoids in raw and heat-processed Jalapeno peppers at intermediate stages of ripening. Food Chemistry, Volume 146, 1 March 2014, Pages 188-196.

Damerum A, Selmes SL, Biggi GF, et al. Elucidating the genetic basis of antioxidant status in lettuce (Lactuca sativa). Hortic Res. 2015 Nov 25;2:15055. doi: 10.1038/hortres.2015.55. eCollection 2015.

dos Reis LCR, de Oliveira VR, Hagen MEK et al. Carotenoids, flavonoids, chlorophylls, phenolic compounds and antioxidant activity in fresh and cooked broccoli (Brassica oleracea var. Avenger) and cauliflower (Brassica oleracea var. Alphina F1). LWT - Food Science and Technology, Volume 63, Issue 1, September 2015, Pages 177-183.

Eleazu CO and Eleazu KC. Bioactive constituents and in vitro antioxidant capacity of water leaf (Talinum triangulare) as affected by domestic cooking. SCIENCEDOMAIN International, New Delhi, India, European Journal of Medicinal Plants, 2013, 3, 4, pages 540-551.

Ferruzzi MG and Blakeslee J. Digestion, absorption, and cancer preventative activity of dietary chlorophyll derivatives. Nutrition Research, Volume 27, Issue 1, January 2007, Pages 1-12.

Garrido Y, Tudela JA, Hernandez JA, et al. Modified atmosphere generated during storage under light conditions is the main factor responsible for the quality changes of baby spinach. Postharvest Biology and Technology, 2016, 114, pages 45-53.

Hasperue JH, Gomez-Lobato ME, Chaves AR, et al. Time of day at harvest affects the expression of chlorophyll degrading genes during postharvest storage of broccoli. Postharvest Biology and Technology, Volume 82, August 2013, Pages 22-27.

Inanc AL. (2011). Chlorophyll: Structural Properties, Health Benefits and Its Occurrence in Virgin Olive Oils. Akademik 9(2) (2011) 26-32.

Karaca H, Sevilgen O, Konar N et al. Chlorophylls reductions in fresh-cut chard (Beta vulgaris var. cicla) with various sanitizing agents. (Ankara, Turkey). Tarim Bilimleri Dergisi, 2016, 22, 1, pages 9-19.

Lanfer-Marquez UM, Barros RMC, and Sinnecker P. Antioxidant activity of chlorophylls and their derivatives. Food Research International, Volume 38, Issues 8—9, October—November 2005, Pages 885-891.

Lisiewska Z, Kmiecik W, Gebczyn'ski P, et al. Retention of chlorophylls in frozen French bean, green asparagus and pea prepared for consumption depending on pre-treatment before freezing and the temperature of frozen storage. (Budapest, Hungary). Acta Alimentaria (Budapest), 2011, 40, 2, pages 217-226.

Loranty A, Rembialkowska E, Rosa EAS, et al. Identification, quantification and availability of carotenoids and chlorophylls in fruit, herb and medicinal teas. Journal of Food Composition and Analysis, Volume 23, Issue 5, August 2010, Pages 432-441.

Manjula K, Pushpalatha K, and Suneetha C. Effect of cooking methods on chlorophyll content in selected vegetables. Asian Journal of Research in Chemistry, Raipur, India, Asian Journal of Research in Chemistry, 2011, 4, 5, pages 719-721.

Martinez-Hernandex GB, Artes-Hernandez F, Gomez PA, et al. Quality changes after vacuum-based and conventional industrial cooking of kailan-hybrid broccoli throughout retail cold storage. LWT - Food Science and Technology, Volume 50, Issue 2, March 2013, Pages 707-714.

Martins RC and Silva CLM. Modelling colour and chlorophyll losses of frozen green beans (Phaseolus vulgaris, L.). International Journal of Refrigeration, Volume 25, Issue 7, November 2002, Pages 966-974.

Mazzeo T, N'Dri D, Chiavaro E et al. Effect of two cooking procedures on phytochemical compounds, total antioxidant capacity and colour of selected frozen vegetables. Food Chemistry, Volume 128, Issue 3, 1 October 2011, Pages 627-633.

Mazzeo T, Paciulli M, Chiavaro E, et al. Impact of the industrial freezing process on selected vegetables -Part II. Colour and bioactive compounds. Food Research International, Volume 75, September 2015, Pages 89-97.

McQuistan TJ, Simonich MT, Pratt MM et al.Cancer chemoprevention by dietary chlorophylls: A 12,000-animal dose-dose matrix biomarker and tumor study. Food Chem Toxicol. 2012 February; 50(2): 341—352.

Nagini S, Palitti F, and Natarajan AT. Chemopreventive potential of chlorophyllin: a review of the mechanisms of action and molecular targets. Nutr Cancer. 2015;67(2):203-11.

Pinto E, Almeida AA, Aguiar AARM, et al. Changes in macrominerals, trace elements and pigments content during lettuce (Lactuca sativa L.) growth: Influence of soil composition. Food Chemistry, Volume 152, 1 June 2014, Pages 603-611.

Pumilia G, Cichon MJ, Cooperstone JL, et al. Changes in chlorophylls, chlorophyll degradation products and lutein in pistachio kernels (Pistacia vera L.) during roasting. Food Research International, Volume 65, Part B, November 2014, Pages 193-198.

Sant'Anna V, Gurak PD, Marczak LDF, et al. Tracking bioactive compounds with colour changes in foods — A review. Dyes and Pigments, Volume 98, Issue 3, September 2013, Pages 601-608.

Simonich MT, McQuistan T, Jubert C, et al. Low-dose dietary chlorophyll inhibits multi-organ carcinogenesis in the rainbow trout. Food and Chemical Toxicology, Volume 46, Issue 3, March 2008, Pages 1014-1024.

Vergara-Dominquez H, Gandul-Rojas B, and Roca M. Formation of oxidised chlorophyll catabolites in olives. Journal of Food Composition and Analysis, Volume 24, Issue 6, September 2011, Pages 851-857.

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