Revisiting the antimicrobial potential of metalloporphyrins: from food to pharma

Porphyrins, their derivatives, and metal ion complexes–particularly copper-substituted forms such as Cu-Chl, Cu-Chln, and Na-Cu-Chln–are increasingly recognized for their broad-spectrum antimicrobial properties. However, in the context of terminological and trivial confusions in food chemistry and pharmaceuticals, data on the chemical properties and biological activity of porphyrins remains fragmented and lacks comprehensive systematization. This review adopts a cross-disciplinary mapping approach to clarify the chemical structures, nomenclature, antimicrobial properties, and the presented mechanistic insights of porphyrins and their derivatives, highlighting their significance in both the food and pharmaceutical industries. As a result of the mapping systematization, porphyrins have been remarked as current and potential antimicrobial agents, with a specific emphasis on the compounds such as Cu-Chl, Cu-Chln, and Na-Cu-Chln. Copper complexation has been shown to enhance biological activity while maintaining low toxicity profiles. Emphasis is placed on Cu-Chl, Cu-Chln, and Na-Cu-Chln, which demonstrate promising properties and applications in nutraceuticals and therapeutics. Their bactericidal properties, which resulted in combating antibiotic-resistant infection-causative pathogens, are particularly interesting, especially in the era of addressing global challenges such as antibiotic resistance. This conceptual review remarks on the critical gaps in current knowledge and accentuates the need for systematic studies to optimize the clinical and industrial applications of porphyrins.