416
A. S. Fernandes et al.
Guskin, B. (1940). Chlorophyll—Its therapeutic place in acute and suppurative disease: Preliminary
report of clinical use and rationale. The American Journal of Surgery, 49(1), 49–55.
Hajri, A., Coffy, S., Vallat, F., Evrard, S., Marescaux, J., & Aprahamian, M. (1999). Human pancreatic carcinoma cells are sensitive to photodynamic therapy in vitro and in vivo. British Journal
of Surgery, 86(7), 899–906.
He, S., Zhang, N., & Jing, P. (2019). Insights into interaction of chlorophylls with sodium
caseinate in aqueous nanometre-scale dispersion: color stability, spectroscopic, electrostatic, and
morphological properties. RSC Advances, 9(8), 4530–4538.
Health Canada. Retrieved January 19, 2019, from http://www.inspection.gc.ca/food/general-foodrequirementsandguidance/labelling/forindustry/foodadditives/eng/1468420159039/146842033
8039?chap=7.
Henderson, B. W., Bellnier, D. A., Greco, W. R., Sharma, A., Pandey, R. K., Vaughan, L. A.,
et al. (1997). An in vivo quantitative structure-activity relationship for a congeneric series of
pyropheophorbide derivatives as photosensitizers for photodynamic therapy. Cancer Research,
57(18), 4000–4007.
Hendry, G. A. F. (2000). Chlorophylls. In G. J. Lauro & F. J. Francis (Eds.), Natural food colorants—
Science and technology (pp. 228–236). New York: Marcel Dekker.
Henrikson, R. (1989). Earth food Spirulina (p. 180). Kenwood: Ronore Enterprises Inc.
Higashi-Okai, K., Otani, S., & Okai, Y. (1998). Potent suppressive activity of pheophytin a and b
from the non-polyphenolic fraction of green tea (Camellia sinensis) against tumor promotion in
mouse skin. Cancer Letters, 129(2), 223–228.
Hong, C. O., Nam, M. H., Oh, J. S., Lee, J. W., Kim, C. T., Park, K. W., et al. (2016). Pheophorbide
a from Capsosiphon fulvescens inhibits advanced glycation end products mediated endothelial
dysfunction. Planta Medica, 82, 46–57.
Horwitz, B. (1951). Role of chlorophyll in proctology. The American Journal of Surgery, 81(1),
81–84.
Humphrey, A. M. (2004). Chlorophyll as a color and functional ingredient. Journal of Food Science,
69(5), 422–425.
Islam, M. N., Ishita, I. J., Jin, S. E., Choi, R. J., Lee, C. M., Kim, Y. S., et al. (2013). Anti-inflammatory
activity of edible brown alga Saccharina japonica and its constituents pheophorbide a and pheophytin a in LPS-stimulated RAW 264.7 macrophage cells. Food and Chemical Toxicology, 55,
541–548.
Jacob-Lopes, E., Maroneze, M. M., Deprá, M. C., Sartori, R. B., Dias, R. R., & Zepka, L. Q. (2019).
Bioactive food compounds from microalgae: An innovative framework on industrial biorefineries.
Current Opinion in Food Science, 25, 1–7.
Janiszewska-Turak, E., Pisarska, A., & Królczyk, J. B. (2016). Natural food pigments application
in food products. Nauka Przyroda Technologie, 10(4), 51.
Japanese Food Additives Regulations. Retrieved January 24, 2019, from https://www.mhlw.go.jp/
english/topics/foodsafety/foodadditives/index.html.
Jenkins, S. V., Srivatsan, A., Reynolds, K. Y., Gao, F., Zhang, Y., Heyes, C. D., et al. (2016). Understanding the interactions between porphyrin-containing photosensitizers and polymer-coated
nanoparticles in model biological environments. Journal of Colloid and Interface Science, 461,
225–231.
Kamat, J. P., Boloor, K. K., & Devasagayam, T. P. A. (2000). Chlorophyllin as an effective antioxidant against membrane damage in vitro and ex vivo. Biochimica et Biophysica Acta—Molecular
and Cell Biology of Lipids, 1487(2–3), 113–127.
Kang, Y. R., Park, J., Jung, S. K., & Chang, Y. H. (2018). Synthesis, characterization, and functional
properties of chlorophylls, pheophytins, and Zn-pheophytins. Food Chemistry, 245, 943–950.
Kang, Y. R., Lee, Y. K., Kim, Y. J., & Chang, Y. H. (2019). Characterization and storage stability of
chlorophylls microencapsulated in different combination of gum Arabic and maltodextrin. Food
Chemistry, 272, 337–346.
Kephart, J. C. (1955). Chlorophyll derivatives-Their chemistry? commercial preparation and uses.
Economic Botany, 9(1), 3–38.
A. S. Fernandes et al.
Guskin, B. (1940). Chlorophyll—Its therapeutic place in acute and suppurative disease: Preliminary
report of clinical use and rationale. The American Journal of Surgery, 49(1), 49–55.
Hajri, A., Coffy, S., Vallat, F., Evrard, S., Marescaux, J., & Aprahamian, M. (1999). Human pancreatic carcinoma cells are sensitive to photodynamic therapy in vitro and in vivo. British Journal
of Surgery, 86(7), 899–906.
He, S., Zhang, N., & Jing, P. (2019). Insights into interaction of chlorophylls with sodium
caseinate in aqueous nanometre-scale dispersion: color stability, spectroscopic, electrostatic, and
morphological properties. RSC Advances, 9(8), 4530–4538.
Health Canada. Retrieved January 19, 2019, from http://www.inspection.gc.ca/food/general-foodrequirementsandguidance/labelling/forindustry/foodadditives/eng/1468420159039/146842033
8039?chap=7.
Henderson, B. W., Bellnier, D. A., Greco, W. R., Sharma, A., Pandey, R. K., Vaughan, L. A.,
et al. (1997). An in vivo quantitative structure-activity relationship for a congeneric series of
pyropheophorbide derivatives as photosensitizers for photodynamic therapy. Cancer Research,
57(18), 4000–4007.
Hendry, G. A. F. (2000). Chlorophylls. In G. J. Lauro & F. J. Francis (Eds.), Natural food colorants—
Science and technology (pp. 228–236). New York: Marcel Dekker.
Henrikson, R. (1989). Earth food Spirulina (p. 180). Kenwood: Ronore Enterprises Inc.
Higashi-Okai, K., Otani, S., & Okai, Y. (1998). Potent suppressive activity of pheophytin a and b
from the non-polyphenolic fraction of green tea (Camellia sinensis) against tumor promotion in
mouse skin. Cancer Letters, 129(2), 223–228.
Hong, C. O., Nam, M. H., Oh, J. S., Lee, J. W., Kim, C. T., Park, K. W., et al. (2016). Pheophorbide
a from Capsosiphon fulvescens inhibits advanced glycation end products mediated endothelial
dysfunction. Planta Medica, 82, 46–57.
Horwitz, B. (1951). Role of chlorophyll in proctology. The American Journal of Surgery, 81(1),
81–84.
Humphrey, A. M. (2004). Chlorophyll as a color and functional ingredient. Journal of Food Science,
69(5), 422–425.
Islam, M. N., Ishita, I. J., Jin, S. E., Choi, R. J., Lee, C. M., Kim, Y. S., et al. (2013). Anti-inflammatory
activity of edible brown alga Saccharina japonica and its constituents pheophorbide a and pheophytin a in LPS-stimulated RAW 264.7 macrophage cells. Food and Chemical Toxicology, 55,
541–548.
Jacob-Lopes, E., Maroneze, M. M., Deprá, M. C., Sartori, R. B., Dias, R. R., & Zepka, L. Q. (2019).
Bioactive food compounds from microalgae: An innovative framework on industrial biorefineries.
Current Opinion in Food Science, 25, 1–7.
Janiszewska-Turak, E., Pisarska, A., & Królczyk, J. B. (2016). Natural food pigments application
in food products. Nauka Przyroda Technologie, 10(4), 51.
Japanese Food Additives Regulations. Retrieved January 24, 2019, from https://www.mhlw.go.jp/
english/topics/foodsafety/foodadditives/index.html.
Jenkins, S. V., Srivatsan, A., Reynolds, K. Y., Gao, F., Zhang, Y., Heyes, C. D., et al. (2016). Understanding the interactions between porphyrin-containing photosensitizers and polymer-coated
nanoparticles in model biological environments. Journal of Colloid and Interface Science, 461,
225–231.
Kamat, J. P., Boloor, K. K., & Devasagayam, T. P. A. (2000). Chlorophyllin as an effective antioxidant against membrane damage in vitro and ex vivo. Biochimica et Biophysica Acta—Molecular
and Cell Biology of Lipids, 1487(2–3), 113–127.
Kang, Y. R., Park, J., Jung, S. K., & Chang, Y. H. (2018). Synthesis, characterization, and functional
properties of chlorophylls, pheophytins, and Zn-pheophytins. Food Chemistry, 245, 943–950.
Kang, Y. R., Lee, Y. K., Kim, Y. J., & Chang, Y. H. (2019). Characterization and storage stability of
chlorophylls microencapsulated in different combination of gum Arabic and maltodextrin. Food
Chemistry, 272, 337–346.
Kephart, J. C. (1955). Chlorophyll derivatives-Their chemistry? commercial preparation and uses.
Economic Botany, 9(1), 3–38.