How do cooking and handling affect the chlorophyll in food?

Since chlorophyll is unstable to heat, it is naturally impacted by cooking. In fact, this pigment is even more unstable to heat than its fellow carotenoid pigments - including beta-carotene and lutein! Exactly how unstable is chlorophyll? One study ...

from The World's Healthiest Foods http://bit.ly/2wNlDu4