The chlorellin is the chemical compound which is first extracted from Chlorella vulgaris by Pratt in 1944. Spoehr in 1949 wrote that it is a mixture between fatty-acids and hyrdocarbons and its antimicrobial activity may be due to peroxide production; however I find no further sources on the actual chemical composition of that natural antibiotic. Can somebody help me further by pointing articles about the chemical composition of chlorellin?