The Medical Freedom Channel

“As pears and apples ripen, the chlorophyll in the peel is replaced by an antioxidant known as nonfluorescing chlorophyll catabolytes (NCCs), according to a new study conducted by researchers from the University of Innsbruck, Austria, and published in the journal Angewandte Chemie International Edition. Chlorophyll is the chemical that makes plants’ leaves green and enables them to convert sunlight into energy. When a leaf dies, the chlorophyll begins to decay and the leaf loses its green color. This may happen because of age or injury.” (05/14/08)