The green color of many green fruit, such as kiwifruit, is due to the presence of a group of natural pigments known as chlorophylls. They are magnesium chelated tetrapyrroles each having a propionate esterified with phytol alcohol at position 7 in the ring structure. Green pigment contained in kiwi fruit, is rich in magnesium, which is needed for proper stimulation of heart, and other mineral substances activate protein, stimulate brain. In green plant material, chlorophylls are known to occur within the plastid bodies known as chloroplasts. In whole kiwifruit, the chlorophyll pigment is carried within transparent cells which protect it from the harsh acid environment of the kiwifruit juice cells. Once the fruit is macerated, the chlorophyll is flung into contact with the surrounding acidic environment and susceptible to degradation, a process which is rapidly accelerated by the application of heat.