Chlorophyll is the green pigment found in cyanobacteria and the chloroplasts of algae and plants. This molecule enables plants to absorb energy from light. Chlorophyll strongly absorbs light at blue and red wavelengths, while its absorption is very low at green and near-green wavelengths, reflecting them instead. This is why photosynthetic organisms appear green to us. In this article from Faradars Magazine, we will learn what chlorophyll is and explore its role in photosynthesis. We will also learn about the biosynthesis and types of chlorophyll, as well as liquid chlorophyll, to understand the disadvantages and advantages of consuming it as a dietary supplement.
Chlorophyll is a fat-soluble pigment that naturally occurs in plants, algae, and certain types of bacteria (cyanobacteria). This molecule is responsible for the green color of plants and aids them in photosynthesis by absorbing light. Chlorophyll has a ring-like structure with a magnesium atom at its center.
There are at least six different types of chlorophyll, which vary in their side chains. In most chlorophylls, one of the groups is a long phytol ester chain. One of these types is chlorophyll a, which is found in most photosynthetic organisms. This type of chlorophyll has been known since 1817, but researchers have known about the presence of magnesium in its structure since 1906.
By far, the most important application of this molecule is in photosynthesis. However, it is also used as a food coloring in food and as a green pigment in cosmetics, soaps, and alcoholic beverages. By detaching the ester side chain of chlorophyll, phytol can be obtained, which is an efficient alcohol molecule for the synthesis of vitamins E and K1.
The word chlorophyll is derived from two Greek words: “Chloros,” meaning green, and “Phyllon,” meaning leaf.
