“…Leaves also contain carotenoids and chlorophylls pigments with potent health benefits. With appropriate processing methods, a beverage prepared from leaves (coffee leaf tea) could be a rich source of phytochemicals and antioxidants with therapeutic and pharmacological values for human health.…”
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“…Alternating accumulation of anthocyanins and chlorophylls caused the leaf color change. Five anthocyanin components were identified by ultra performance liquid chromatography/tandem mass spectrometry (UPLC-MS/MS), and their contents were highest at stage C2. …”
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“…In the winter-grown lettuce, the EF-system or EC3.5 treatment was effective in reducing the nitrate level without effects on yield, with the EF baby-leaf showing an improved quality (color, dry matter, chlorophylls, carotenoid, vitamin C, phenol). In both seasons, the EF/EC3.5 treatment resulted in a decline in productivity, despite a further reduction in nitrate content and a rise in product quality occurring. …”
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“…The γ-tocopherol decreased, whereas total chlorophylls and carotenoids increased in meat with alga diets relative to control. …”
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“…The cucumber expansion test suggested a cytokinin-like effect from C. vulgaris UAL-1; it was also the only strain that promoted the formation of chlorophylls in wheat leaves. Overall, the results of the present study suggest the potential of producing C. vulgaris UAL-1 using centrate and wastewater as well as the potential utilisation of its biomass to develop high-value biostimulants.…”
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“…Our results revealed that salinity stress significantly reduced the growth parameters, yield traits, photosynthetic pigment content (chlorophylls a and b, and carotenoids), cell membrane stability, relative water content, and nutrient acquisition of sweet potatoes. …”
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“…CONCLUSION: Rare disease caused by chlorophyllous algae may be surprising due to the severity and lack of response to antifungals that show sensitivity in vitro.…”
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“…Here we report methods combining whole-plant long-term (13)CO(2) labeling and liquid chromatography - mass spectrometry (LC–MS) analysis to determine the size of non-labeled population (NLP) of carotenoids and chlorophylls (Chl) in leaf pigment extracts of partially (13)C-labeled plants. …”
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“…Cold acclimation induced the maintenance of PsaA and Cyt b6/f and reduced a 41% the excitation pressure in Antarctic plants, exhibiting the lowest level under PhT. xCold acclimation decreased significantly NPQs in both ecotypes, and reduced chlorophylls and D1 degradation in Andean plants under PhT. …”
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“…Metalloporphyrins are ubiquitous in nature, particularly iron porphyrins (hemes) and magnesium dihydroporphyrins or chlorophylls. Oxovanadium (IV) complexes of alkyl porphyrins are widely distributed in petroleum, oil shales and maturing sedimentary bitumen. …”
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“…In bioactive compounds analysis, a high level of antioxidants was highlighted (1,604.3–4,874.6 μmol·100 g(−1)), followed by chlorophylls. Volatiles profile revealed that the species were rich in benzenoids (33.8–89.9%) as the majority family. …”
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“…Furthermore, maximum physio-biochemical traits, including membrane stability index (MSI), chlorophyl content, photosynthetic rates, stomatal conductance, antioxidant enzymatic activities and relative water content (RWC) were found highest in cultivar Barani-17 under no drought stress and SA application at 100 mM. …”
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“…Also, the addition of green light increased net photosynthetic rate (P(n)), reduced both stomata conductance (g(s)) and transpiration rate (E), enhanced the intrinsic water-use efficiency (WUE) and instantaneous water-use efficiency (iWUE) of leaves, and increased the content of chlorophylls a and b. Green light substituting a proportion of blue and red light regulated stomatal aperture by significantly increasing abscisic acid (ABA) and γ-aminobutyric acid (GABA) content. …”
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“…The major constituents of the aqueous algal extracts included, terpenoids, polyphenols, sulfonates, polysaccharides, fatty acids, chlorophylls, amide proteins, flavonoids, carotenoids, aliphatic fluoro compounds, volatile compounds, alkalines, pyruvic acid and agar groups. …”
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