Studies of fruit pigmentation at various stages of ripening showed that the chlorophylls generally decreased as the total carotenoids increase during ripening. The composition of these pigments produces specific coloration of the food, which is one of the assessed visual quality attributes. However, the content of pigments in plants is important, not only due to the coloration and physiological function, but also due to their acknowledged roles in health. For example, carotenes are the sources of vitamin A. Lutein and zeaxanthin are important factors for human vision. Carotenoids and chlorophylls have an important role in the prevention of various diseases associated with oxidative stress, such as cancer, cardiovascular diseases and other chronic diseases.

I have not seen any literature specifically addressing the question whether chlorophyll has any nutritional value, but some studies suggested it to be good for Mg nutrition. Some authors have suggested that it may be better to increase the ratio of nutritive carotenoids to non-nutritive carotenoids in food. See: Sies H and Stahl W 2003. Non-nutritive Bioactive Constituents of Plants: Lycopene, Lutein and Zeaxanthin. Int J Vitam. Nutr. Res. 73:95-100.

Thank you. Abderrahim Benkhaled and Bala Rathinasabapathi . I am aware of the potential health benefits of dietary intake of chlorophyll and other pigments. I am curious if there is any benefit or interference of dietary intake of different ratios of these natural food pigments.