The processes of cryomechanochemistry and cryomechanodestruction are studied during the development of food nanotechnologies of additives (frozen pastes) from chlorophyll-containing vegetables (CCV) in nanoscale form and the hidden bound forms of chlorophyll are detected. Nanotechnologies are based on the use of cryogenic «shock» freezing and low-temperature fine-dispersed grinding as innovative methods, which are accompanied by cryomechanodestruction and cryomechanochemistry. The CCV, such as spinach, celery and parsley were used as the raw materials. The developed nanotechnologies allow it possible not only preserving chlorophylls a i b, β-carotene and other biologically active substances of the feedstock, but also revealing the hidden inactive forms of biologically active substances associated with biopolymers (protein, polysaccharides) into a free digestible form fuller. The bound inactive forms of chlorophyll and other biologically active substances were discovered in CCV during the processing them with thee help of cryotechnology into the healthy products – frozen pastes in nanoscale form. It has been determined that there is 3,0–3,5 times more chlorophyll in a bound form in the CCV than can be extracted from fresh chlorophyll-containing vegetables. It is shown that the use of the complex effect of cryogenic «shock» freezing on the CCV to a temperature in the product of minus 35 °C and subsequent fine-grinding leads to a high degree of extraction of hidden (latent) forms of chlorophyll, β-carotene, L-ascorbic acid, phenolic compounds from vegetables, mass fraction of which is 2,5–3,5 times more than in fresh vegetables. The mechanism of magnification processes is discovered. It is determined that the activity of oxidative enzymes (peroxidase and polyphenol oxidase) in the cryogenically frozen with a high speed CCV depends on the final temperature of the product freezing. It is determined that the freezing to a temperature –35... –40 °C inside the product leads to complete inactivation of oxidative enzymes, while the freezing to -18 °C leads to an increase in enzyme activity 1,4–1,5 times, as in the case of activation of enzymes under the influence of heat treatment of raw materials at +35 °C. It is shown that further grinding of frozen to –18 °C CCV leads to a significant low-temperature activation of enzymes. Compared with the feedstock, the activity of enzymes is 3,5 to 4,0 times greater. The developed cryopastes from the CCV are the source of a unique complex of biologically active substances. 100 g of cryopastes contain 1057,0–2320,0 mg of chlorophyll a and b, 10,7–23,0 mg of β-carotene, 274,0–800,0 mg of L-ascorbic acid, 612,0–776,0 mg of phenolic compounds (according to tannin). The obtained cryopastes from chlorophyll-containing vegetables have no analogues: they are made without the use of food additives and have a unique texture. They simultaneously can play the role of natural dyes, a unique source of natural phytocomponents, thickeners and texture stabilizers. With the use of cryopastes from CCV, a green line of wellness products has been developed (nanosorbets, curd desserts, nanodrinks, biscuits, fillings, etc.).