Evidence map›Paper›PMID 42306823›Full record

ReviewFood & function2026

Chloroplasts as ingredients for food: a review.

David A Gray, Poramat Sutcharit, Jutarat Wattanakul, Mohamed A Gedi, Ruth Price, Ardeshir Farmanfarmaian, Randa Darwish, Syamila Mansor, Chao Chi, Malgorzata Walczak and 9 more

Abstract readReview
PubMed Full text at PMC Publisher
In one paragraph

Review in Food & function, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

  1. Review
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

19 authors.

David A GrayDivision of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, LE12 5RD, UK. david.gray@nottingham.ac.uk.ORCID http://orcid.org/0000-0001-7621-3473
Poramat SutcharitDivision of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, LE12 5RD, UK. david.gray@nottingham.ac.uk.
Jutarat WattanakulDivision of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, LE12 5RD, UK. david.gray@nottingham.ac.uk.ORCID http://orcid.org/0000-0003-3438-9395
Mohamed A GediDivision of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, LE12 5RD, UK. david.gray@nottingham.ac.uk.
Ruth PriceDivision of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, LE12 5RD, UK. david.gray@nottingham.ac.uk.ORCID http://orcid.org/0000-0001-7475-0451
Ardeshir FarmanfarmaianDivision of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, LE12 5RD, UK. david.gray@nottingham.ac.uk.
Randa DarwishDivision of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, LE12 5RD, UK. david.gray@nottingham.ac.uk.
Syamila MansorDivision of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, LE12 5RD, UK. david.gray@nottingham.ac.uk.ORCID http://orcid.org/0000-0002-7133-4177
Chao ChiDivision of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, LE12 5RD, UK. david.gray@nottingham.ac.uk.
Malgorzata WalczakDivision of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, LE12 5RD, UK. david.gray@nottingham.ac.uk.
Rhianna BriarsDivision of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, LE12 5RD, UK. david.gray@nottingham.ac.uk.
Joshua E S J ReidDivision of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, LE12 5RD, UK. david.gray@nottingham.ac.uk.ORCID http://orcid.org/0000-0003-3187-2437
Vincenzo Di BariDivision of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, LE12 5RD, UK. david.gray@nottingham.ac.uk.
Joanne GouldDivision of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, LE12 5RD, UK. david.gray@nottingham.ac.uk.
Molly MuleyaDivision of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, LE12 5RD, UK. david.gray@nottingham.ac.uk.
Robert RintoulDivision of Plant and Crop Sciences, School of Biosciences, University of Nottingham, Sutton Bonington LE12 5RD, UK.
Lorna McauslandDivision of Plant and Crop Sciences, School of Biosciences, University of Nottingham, Sutton Bonington LE12 5RD, UK.
Moulay SahakaAix Marseille Univ, CNRS, UMR7281 Bioénergétique et Ingénierie des Protéines, 31 chemin Joseph Aiguier, F-13402 Marseille cedex 20, France.
Frédéric CarrièreAix Marseille Univ, CNRS, UMR7281 Bioénergétique et Ingénierie des Protéines, 31 chemin Joseph Aiguier, F-13402 Marseille cedex 20, France.ORCID http://orcid.org/0000-0003-4848-9418

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The chloroplast is best known for its role in photosynthesis, the process by which sunlight energy is converted into chemical energy in the form of sugar. Research conducted at the University of Nottingham (UK) over several years has revealed the nutritional composition of the chloroplast and the physical properties of its multicomponent membrane. These attributes qualify this globally ubiquitous organelle to be a natural ingredient in food products and to be an option to tackle specific nutrient deficiencies across the globe. Detailed studies of the biochemistry of photosynthesis require pure preparations of enzymatically active chloroplasts, requiring various stages of lab-scale extraction, separation and purification. Such an approach may be commercially viable for pharmaceutical applications, but not for food ingredients. It is against this background that we have developed a simple process to recover a chloroplast-rich fraction (CRF) that could be used in food products. After introducing the reader to the nature of chloroplasts, this review: presents the method we have developed to extract and stabilise a chloroplast-rich fraction; summarises the composition of chloroplast-rich fractions gleaned from spinach leaves and from the postharvest field residue 'pea vine haulm' (PVH); explores the impact of drying methods on the physical nature and composition of the CRF material; establishes the impact of heat-treatment on the quality of CRF material; presents the evidence for extensive galactolipid digestion processes in the human gastrointestinal (GI) tract; investigates the release of nutrients from CRF material during digestion; briefly covers the surface-active properties of the multicomponent membrane system/thylakoids/chloroplast membrane material (CMM).

Indexed as

ChloroplastsFood IngredientsHumansNutritive ValuePisum sativumPlant LeavesSpinacia oleraceaFood Ingredients

Identifiers

PMID42306823
PMCPMC13235429

What Socratic holds

Textmetadata
LicenceCC BY
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.