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Food and Nutrition Sciences, 2013, 4, 1-8
http://dx.doi.org/10.4236/fns.2013.48A001 Published Online August 2013 (http://www.scirp.org/journal/fns)
The Antioxidant and Free Radical Scavenging Activities of
Chlorophylls and Pheophytins
Ching-Yun Hsu1, Pi-Yu Chao2, Shene-Pin Hu3, Chi-Ming Yang4*
1Department of Nutrition and Health Sciences, Chang Gung University of Science and Technology, Taoyuan, Taiwan; 2Department
of Food and Nutrition, Chinese Culture University, Taipei, Taiwan; 3School of Nutrition and Health Science, Taipei Medical Univer-
sity, Taipei, Taiwan; 4Biodiversity Research Center, Academia Sinica, Taipei, Taiwan.
Email: *cmyang@gate.sinica.edu.tw
Received April 3rd, 2013; revised May 3rd, 2013; accepted May 12th, 2013
Copyright © 2013 Ching-Yun Hsu et al. This is an open access article distributed under the Creative Commons Attribution License,
which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
ABSTRACT
Chlorophylls are important antioxidants found in foods. We explored the mechanisms through which the a and b forms
of chlorophyll and of pheophytin (the Mg-chelated form of chlorophyll) reduce oxidation: we used comet assay to
measure prevention of H2O2 DNA damage; we tested for quenching of 1,1-diphenyl-2-picrylhydrazyl (DPPH); we
measured the ability to chelate Fe(II); and, we tested their ability to prevent formation of thiobarbituric acid reactive
substances (TBARS) during Cu-mediated peroxidation of low density lipoprotein (LDL) in a chemical assay. All
chlorophylls and pheophytins showed significant dose-dependent activity in the assays, with the pheophytins being the
strongest antioxidants. Thus, these chemicals can prevent oxidative DNA damage and lipid peroxidation both by reduc-
ing reactive oxygen species, such as DPPH, and by chelation of metal ions, such as Fe(II), which can form reactive oxy-
gen species.
Keywords: Chlorophyll; Pheophytin; Comet Assay; Antioxidation
1. Introduction
Epidemiological studies have connected diets high in ve-
getables with reduced cancer risks [1]. Chlorophylls and
chlorophyll related compounds are among the best can-
didates for the chemicals responsible for the general pro-
tection afforded by vegetables. Chlorophyll compounds
are highly abundant in green vegetables, and they have
been shown to prevent carcinogenesis through multiple
chemical mechanisms. Biological studies using purified
chlorophyll compounds have been able to replicate some
of the dietary benefits of eating green vegetables [2].
Chlorophyll is a photosensitive light harvesting pig-
ment with special electronic properties. The general struc-
ture of chlorophyll (Figure 1) consists of a porphyrin
ring chelating a Mg atom. A 20-carbon phytol tail at C17
makes the chlorophyll highly hydrophobic and allows
chlorophyll to incorporate into biological lipid mem-
branes. In the naturally occurring chlorophylls the func-
tional group of C7, a -CH3 or a -CHO group, define the a
and b forms of chlorophyll, respectively.
Naturally occurring a and b derivatives of chlorophyll,
such as pheophytin, chlorophyllide, and pheophorbide,
are present in plants as breakdown products [3], and in
animals as the products of chlorophyll digestion [4]. The
simplest derivative, pheophytin (Figure 1), has had the
Mg atom dechelated from its porphyrin ring. A semisyn-
thetically prepared chlorophyll derivative called chloro-
phyllin is commercially available. In commercial chloro-
phyllin, the Mg atom is replaced with a Na or Cu atom to
form a water soluble, hydrophilic salt complex.
All the chlorophyll compounds act through similar
anti-carcinogenic mechanisms, with varying degrees of
strength. One proposed mechanism is that the chloro-
phyll porphyrin ring acts as an interceptor molecule, or
desmutagen, by directly binding to other planar cyclic
molecules through a shared pi-cloud [5-7]. Carcinogenic
molecules with planar structures have been shown to be
bound [7] and prevented from acting as carcinogens in
biological systems [2,7-10]. However, other carcinogenic
molecules are not directly bound by chlorophyll com-
pounds, yet are still less effective as mutagens in the
presence of chlorophyll compounds [7]. Possible addi-
tional anti-carcinogenic mechanisms include antioxida-
tion [5,11,12], chelation of pro-oxidant ions such as Fe(II)
*Corresponding author.
Copyright © 2013 SciRes. FNS
The Antioxidant and Free Radical Scavenging Activities of Chlorophylls and Pheophytins
2
Figure 1. Structures of chlorophylls a and b and pheophytins a and b.
[13,14], or the stimulation of cellular defenses [15].
This paper presents data on the anti-oxidant and chela-
tion properties of chlorophyll a and b and pheophytin a
and b in relation to biological systems. Previous studies
have shown that chlorophyll and pheophytin act as lipid
antioxidants in stored edible oils [5], and can reduce free
radicals in standard assays [5,11]. And, general protec-
tion from carcinogens by chlorophyllin has been ob-
served in whole animal studies [2]. However, there is a
gap between the mechanistically informative chemical
studies and the biologically relevant assays regarding the
nutritional antioxidant properties of chlorophylls.
Using chlorophyllins, pheophorbides, and chlorophyll-
lides, we recently observed the reduction of free radicals
and the protection of cultured human lymphocytes against
oxidative DNA damage [12]. Here we study chlorophylls
and pheophytins with respect to the protection of lym-
phocytes against oxidative DNA damage by H2O2, and
explore whether they can act as direct reducers of free
radicals or as chelators of Fe(II). We further test if the
natural chlorophylls can prevent lipid peroxidation of low-
density lipoprotein (LDL), as does the semisynthetic chlo-
rophyllin [13,14,16].
2. Materials and Methods
2.1. Preparation of Chlorophyll and Derivatives
Chlorophyll derivatives were prepared from spinach pur-
chased in a local market in Taipei, Taiwan, as previously
described [17]. Briefly, to extract chlorophylls a and b,
spinach was washed with cold water, quickly freeze-dri-
ed, powdered in a mortar filled with liquid nitrogen, and
stored at −70˚C until extraction. Total pigment was ex-
tracted from the powdered spinach by grinding in 80%
acetone. The crude extract was centrifuged (1500 g, 5
min). From the supernatant, chlorophyll a and b were pu-
rified by liquid chromatography using a combination of
ion-exchange and size exclusion chromatography with a
CM-Sepharose CL-6B column. Analyses of chromatog-
raphy fractions were performed by measuring the absor-
bance at 663.6 and 646.6 nm, which are the major ab-
sorption peaks of chlorophyll a and b. Chlorophyll a and
b were further Mg-chelated to form pheophytin a and b
by acidification with acetic acid.
2.2. LDL Preparation
Blood was drawn from the veins of healthy subjects and
Copyright © 2013 SciRes. FNS
The Antioxidant and Free Radical Scavenging Activities of Chlorophylls and Pheophytins 3
collected into sterile glass tubes containing 1.5 mg/mL
EDTA-K3. Plasma was isolated immediately for prepa-
ration of LDL. A two-step LDL fraction (1.006 > d >
1.063 g/mL) was isolated by two-step sequential flotation
ultracentrifugation [18], using a Hitachi CP85β ultracen-
trifuge (4˚C, P70AT2-376 rotor, 44,000 rpm) for 16 h (d
< 1.006 g/mL) to remove VLDL and for 20 h (d < 1.063
g/mL) to collect LDL. The isolated LDL fraction from
each study subject was dialyzed separately at 4˚C against
0.15 M NaCl 50 mM in phosphate buffer, pH 7.4, 22 h
before use in the oxidative susceptibility of LDL assay.
Comet Assay. Blood samples (10 mL) were obtained
from healthy donors, and lymphocytes were isolated us-
ing a separation solution kit (Ficoll-Paque Plus lympho-
cyte isolation sterile solution; Pharmacia Biotech, Swe-
den). For the experimental procedure, cells were har-
vested within one day of blood samples having been ta-
ken, and cultured in AIM V medium (serum-free lym-
phocyte medium; Invitrogen, Carlsbad, CA) in 5% CO2/
95% air, humidified, at 37˚C for 24 h.
Subsequent to culture, lymphocytes were exposed to
one of the four different chlorophyll compounds at vari-
ous concentrations for 30 min at 37˚C. All test sub-
stances were dissolved in dimethyl-sulfoxide (DMSO);
the solvent concentration in the incubation medium never
exceeded 1%. Control incubations contained the same
concentration of DMSO. Then, DNA damage was in-
duced by adding 10 μM H2O2 for 5 min on ice. Treat-
ment on ice minimizes the possibility of cellular DNA
repair subsequent to H2O2 injury. Cells were centrifuged
(100 g, 10 min), washed, and resuspended in the same
medium for the comet assay.
The comet assay [19] measures DNA single-strand
break (ssbs) damage by fixing cells in soft agar on a mi-
croscope slide, subjecting them to electrophoresis, stain-
ing the DNA, and observing under a microscope. A tail
of stained DNA is formed as it migrates out of the nu-
cleus; the length of the tail of DNA is relative to the
amount of DNA ssbs damage. We calculated tail moment,
which increases as DNA damage increases. The assay
was conducted as previously described [12]. Control tests
with each of the components (H2O2, chlorophyll com-
pounds, DMSO) of the test alone were performed, and
the tail moment by comet assay and viability by MTS as-
say were measured.
2.3. Measurement of DPPH Radical Scavenging
The ability of chlorophylls or pheophytins to scavenge
free radicals was explored by their ability to reduce 1,1-
diphenyl-2-picrylhydrazyl (DPPH) as previously describ-
ed [12]. The DPPH scavenging capacity of chlorophyll or
pheophytin was expressed as the percentage of inhibition
by the following formula:
control sample control
% inhibition A A A 100
where Acontrol is the absorbance of the sample at 0 min,
and Asample is the absorbance of the sample at 30 minutes.
2.4. Chelation of Fe(II) Cation
It has been proposed that most of the hydroxyl radicals in
living organisms are due to iron ion-dependent genera-
tion through the Fenton reaction (ref). Following Dinis et
al. [20], the binding of ferrous ions to chlorophylls or
pheophytins was estimated by the decrease in the peak
absorbance of the Fe(II)-ferrozine complex. Briefly, 0 to
100 mM of chlorophyll or pheophytin was incubated
with 20 μM Fe(II) (ammonium ferrous sulfate) in 5%
ammonium acetate, pH 6.9. The reaction was initiated by
the addition of 100 μM ferrozine. After the mixture had
reached equilibrium (10 min), the absorbance at 562 nm
was measured. The chelating effect was calculated as:
562
562
% chelating effect
A in the presence of sample
11
A nm in the absence of sample
00
2.5. Antioxidant Activity in Human Low Density
Lipoprotein (LDL) Oxidation System
LDL oxidation was determined by measuring the amount
of thiobarbituric acid reactive substances (TBARS). For
assay of TBARS, the dialyzed LDL was diluted in saline
to 0.9 mg LDL-C/mL. LDL (50 mL in each assay tube)
was incubated with 25 mM CuSO4 in the atmosphere at
37˚C for 5 h to induce lipid peroxidation. The TBARS
assay involved determining malonaldehyde (MDA) for-
mation after peroxidation of LDL at intervals of 0, 30, 60,
70, 80, 90, 100, 120, 150, 180, 240 and 300 min. The in-
cubation was terminated by adding 100 mL TCA (15.2%,
w/v), and the mixture was cooled to 4˚C. A precipitate
formed at the bottom of the tube, and a 100 mL aliquot of
supernatant was taken for MDA assay [21]. The super-
natant was added to 1 mL TBA solution (0.6%, w/v) and
boiled at 100˚C for at least 30 min. Finally, 1, 1, 3, 3-
tetramethoxy propane was used as the source of MDA in
the calibration of the TBARS assay. The assay was per-
formed according to the procedure of Yagi [22] with
modification. Pheophytin a and b and chlorophyll a and b
were tested in this system. The control had no treatment.
In addition, a known antioxidant, trolox, was measured
with the assay. The TBA value was measured by its ab-
sorption at 532 nm wavelength. The percent inhibition of
oxidation was calculated as:
TBA value of treated sample
% inhibition 1 100
TBA value of control
Copyright © 2013 SciRes. FNS
The Antioxidant and Free Radical Scavenging Activities of Chlorophylls and Pheophytins
Copyright © 2013 SciRes. FNS
4
2.6. Statistical Analyses (Figure 2). We had previously used the same DPPH
measurement to detect radical scavenging (Hsu 2005)
and had shown the relationship of antioxidant strengths
among chlorophyll compounds (50 μM chlorophyll com-
pounds versus 10 μM H2O2) were following the sequen-
ces as pheophorbide > chlorophyllin > chlorophyllide =
pheophytin > chlorophyll (Hsu 2005). For each given
natural chlorophyll compound there was no significant
difference in antioxidant effect between the a and b
forms.
Data are reported as the mean SD of triplicate deter-
minations. Statistical analyses were performed using a
Student’s t-test to compare differences between control
and pretreated groups. One-way ANOVA was used to
test for differences amongst the chlorophyll compounds.
Post hoc comparison of means was performed by Dun-
can’s multiple comparison, and p < 0.05 was considered
to represent a statistically significant difference between
test populations.
Table 1. Effect of chlorophyll-related compounds upon hu-
man lymphocyte viability and DNA damage1.
3. Results and Discussion
In order to see if chlorophyll compounds act as antioxi-
dants in a biological setting, we employed a comet assay
to observe oxidative DNA damage caused by H2O2. As a
preliminary, we check to see that chlorophyll, pheophytin
or DMSO was non-toxic to the cells. The lymphocyte
viability and DNA damage (tail moment) of cells treated
with H2O2 alone, with chlorophylls a or b alone, with
pheophytins a or b alone, with DMSO alone, or with
nothing is shown in Table 1. We then tested to see if
chlorophyll and pheophytins could act as antioxidants
versus H2O2 in this system.
Viability (%)2 Comet assay (TM)3
Chlorophyll a (50 μM) 96.4 3.2 103 22
Chlorophyll b (50 μM) 97.2 2.3 102 25
Pheophytin a (50 μM) 98.3 2.4 104 36
Pheophytin b (50 μM) 98.4 2.1 102 26
DMSO (as solvent) 96.8 2.5 109 25
H2O2 10 μM 99.4 2.4 6386 803
Control 100
103 21
As expected, both chlorophyll compounds reduced the
comet tail moment caused by H2O2 in the experiment,
showing that they act as dose-dependent antioxidants
1Mean SD; 2Viability (measured by the MTS assay) was determined both
prior to (100%) and following chlorophyll-related compounds pretreatment.
3Mean Tail Moment (TM) was calculated by means of the comet assay.
Figure 2. Prevention of oxidative DNA damage by chlorophylls and pheophytins. The results of comet assays following oxida-
tion by HO2 are plotted as tail moments versus the concentrations of chlorophylls or pheophytins tested as antioxidants. The
dose-dependent reduction in tail moment shows that fewer single stranded DNA breaks were caused by hyrdoxyl radicals
when chlorophyll compounds were present. At all concentrations of chlorophylls and pheophytins tested, a significantly re-
duced level of DNA single stranded breaks was formed following H2O2 exposure (p < 0.05). It may also be seen from this fig-
re that at 5 and 20 μM concentrations all compounds tested had equal antioxidant capacities. u
The Antioxidant and Free Radical Scavenging Activities of Chlorophylls and Pheophytins 5
In the Fenton reaction, Fe(II) catalyzes the decomposi-
tion of H2O2 to generate hydroxyl radicals, which can
then damage DNA. Previously, we showed that the DNA
was being hydroxylated during the comet assay, and that
chlorophyll compounds prevent both the hydroxylation
of DNA and the formation of single stand breaks in the
DNA [12]. Two mechanisms could hypothetically ac-
count for the antioxidant effects of the chlorophyll com-
pounds. The chlorophyll compounds could directly sca-
venge the hydroxyl free radicals generated from H2O2, or
the chlorophyll compounds could chelate the Fe(II), pre-
venting the Fenton reaction.
In order to test for free radical scavenging, chlorophyll
and pheophytin were tested in a DPPH assay. Chloro-
phyll and pheophytin were able to reduce DPPH in a
dose-dependent manner, showing that they can act as
free radical scavengers (Figure 3); there was little diffe-
rence between the activities of the a and b forms. The
scavenging capacities of pheophytin did appear to be
more pronounced than that of chlorophyll (p < 0.05). The
50% inhibitory concentrations (IC50) were about 161 μM
(pheophytin a), 198 μM (pheophytin b), and greater than
200 μM (chlorophylls a and b). Combined with our pre-
vious data [12], the relationship of free radical scaveng-
ing strengths (IC50 values) among chlorophyll com-
pounds is chlorophyllide > chlorophyllin > chlorophyll >
pheophytin > pheophorbide. In general, this agrees with
previous chlorophyll compound DPPH assay data [5,11],
although their conditions and concentrations used were
different.
We then tested the ability of different concentrations
of chlorophylls or pheophytins to chelate Fe(II) from
solution. As the concentration of the chlorophylls or phe-
ophytins was increased, the ability of the Fe(II) to com-
plex with ferrozine was decreased to more than half its
original amount (Figure 4). We interpret this as evi-
dence that the chlorophyll compounds chelated the Fe(II)
atoms. In the case of the chlorophylls, this would require
substitution of the Fe(II) for the Mg atom. This may ex-
plain why pheophytin was more active than chlorophyll
in the assay. There was little difference in activity be-
tween the a and b forms.
We are not aware of previous reports exploring chlo-
rophylls or pheophytins as antioxidant Fe(II) chelators.
However, Arimoto-Kobayashi et al. [23] created an “Fe-
chlorophyllin”, a chlorophyll with Fe replacing the Mg,
structurally the same as our putative Fe-chelated chloro-
phyll or Fe-chelated pheophytin. Arimoto-Kobayashi et
al. showed that their Fe-chlorophyllin could bind to a
planar carcinogenic molecule and enhance its degrada-
tion rate. They speculate that the Fe atom makes the Fe-
chlorophyllin into an oxidative molecule that can both
desmutagenically bind to planar carcinogen molecules
and detoxify them by oxidization. This suggests that if
dietary chlorophyll or pheophytin is spontaneously con-
verted into Fe-chlorophyllin, not only would Fenton re-
actions be avoided, but also the resulting Fe-chlorophyl-
lin would be a superior anti-carcinogen.
Recently, Nelson and Ferruzzi [24] synthesized
“FePhe” out of pheophytin and Fe(II), which is essen-
tially the same idea as Fe-chlorophyllin. Their purpose
was to create an alternate bioavailable source of iron, al-
though no dietary tests have been reported yet. It has
been suggested [9] that in meals including red meat and
Figure 3. Chlorophylls and pheophytins scavenge the DPPH radical. The relative scavenging effect is plotted for different
concentrations of test substances. All chlorophylls and pheophytins were able to scavenge the DPPH radical in a dose-de-
pendent manner.
Copyright © 2013 SciRes. FNS
The Antioxidant and Free Radical Scavenging Activities of Chlorophylls and Pheophytins
6
Figure 4. Inhibition of the Fe(II)-ferrozine reaction as a measure of Fe-chelation. The Fe(II) was pre-incubated with chloro-
phyll compounds before reacting with ferrozine. Data is presented as the proportional reduction in Fe(II)-ferrozine versus a
control reaction (% chelating effect). Pheophytins had significantly higher % chelating effects than the chlorophylls (p < 0.05).
The approximate I50 values were: pheophytin a, 119 μM; pheophytin b, 123 μM; chlorophyll a, 171 μM; chlorophyll b 175
μM.
Figure 5. Chlorophylls and pheophytins inhibit lipid peroxidation. Peroxidation of low-density lipoprotein was catalyzed by
Cu. Addition of various concentrations of chlorophyll a, chlorophyll b, pheophytin a, or pheophytin b showed a dose-de-
pendent antioxidant effect. The antioxidant trolox is included as a positive control.
green vegetables, the chlorophyll from the vegetables
neutralizes the iron-containing heme from the meat. It is
possible that chlorophyll compounds not only would ab-
sorb reactive Fe species from heme, but also would later
transmit the Fe atoms as nutrients in a more benign fash-
ion, in the same way as is intended for the engineered
FePhe of Nelson and Ferruzzi. Clearly, further research
into the interactions of Fe and chlorophyll compounds is
warranted.
Following the evidence that chlorophyll and pheo-
phytin act both as free radical scavengers and as Fe(II)
chelators, we hypothesized that they might also be able
to prevent the catalysis of lipid peroxidization. We per-
formed a test of the ability of chlorophyll or pheophytin
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The Antioxidant and Free Radical Scavenging Activities of Chlorophylls and Pheophytins 7
to prevent lipid peroxidation in an assay using a biologi-
cal lipid (LDL) and Cu, another atom which catalyzes
Fenton reactions. The antioxidative effects of the chlo-
rophyll compounds were determined by measuring the
creation of thiobarbituric acid reactive substances
(TBARS). Figure 5 shows that both chlorophyll and
pheophytin inhibited copper-mediated LDL oxidative ac-
tivity in a dose-dependent manner. Trolox, a synthetic
water-soluble derivative of the antioxidant Vitamin E,
was used as a positive control. The 50% inhibition (I50)
value, where a lower value of I50 indicates a higher anti-
oxidant activity, for each compound was: trolox, 16 μM;
chlorophyll a, 5 μM; chlorophyll b, 26 μM; pheophytin a,
17 μM; pheophytin b, 26 μM.
That these lipid peroxidation results are biologically
relevant is supported by the research of de Vogel’s et al.
[9]. When rats were fed a diet containing heme, increased
amounts of TBARS were found in their fecal water;
however, when chlorophyll was added to this diet, the
TBARS excretion returned to normal [9]. Based on our
research, the mechanisms responsible for antioxidant ef-
fects on lipid peroxidation may involve both chelating of
Fe or Cu atoms, and the scavenging of hydroxyl radi-
cals, as well as possibly scavenging peroxy radicals, as
suggested by Endo et al. [5].
The results of our research confirm that chlorophyll
compounds are important health promoting dietary fac-
tors which can protect the body through multiple chemi-
cal mechanisms. In particular, we have shown that chlo-
rophylls and pheophytins act as antioxidants to prevent
oxidative DNA damage and lipid peroxidation both by
chelating reactive ions and by scavenging free radicals.
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