Pyrroles

People with pyroluria produce too many chemicals called "pyrroles," which deplete the body of essential nutrients. ❋ Unknown (2009)

The distinctive sweet, rich aroma of coconut is created by derivatives of saturated fatty acids called lactones (octa-, deca-, dodeca-, tetradecalactones)—peaches are also flavored by lactones—while roasting generates more generic nutty notes (from pyrazines, pyrroles, furans). ❋ Harold McGee (2004)

In China, the cooking is done on a hot pan, and this “pan-firing” produces aroma molecules characteristic of roasted foods pyrazines, pyrroles and a yellow-green infusion. ❋ Harold McGee (2004)

Amino acids contribute nitrogen and sulfur atoms to produce the distinctive central rings of clockwise from top pyrroles, pyridines, pyrazines, thiophenes, thiazoles, and oxazoles. ❋ Harold McGee (2004)

It was clear that the road to an exact knowledge of the structure of the blood pigments would involve detailed examination of these pyrroles and porphyrins. ❋ Unknown (1966)

In these investigations, which concerned the pigment nucleus both in chlorophyll and in haemoglobin, he has made several new and important observations regarding the pyrroles and their position in this nucleus; in particular, however, he has shown that from these two pigments the same parent porphyrin, "aetioporphyrin", can be prepared, whose molecule has retained the essential characteristics of the pigment nucleus. ❋ Unknown (1966)

When combined with liver enzymes after ingestion they are converted to pyrroles which result in liver dysfunction and sometimes death. ❋ Unknown (2010)