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Chlorophyll

Chlorophyll is an AntiOxidant, Anti-Inflammatory and Anti-Microbal Agent

Health Benefits of Chlorophyll

Most people know chlorophyll for its ability to eliminate bad breath and overall body odor when taken internally.

Few know that it has antioxidant, anti-inflammatory and anti-microbial effects. Some researchers believe it is a powerful liver de-toxifier and anti-mutagenic agent. Results are mixed but studies have shown that chlorophyll inhibits certain DNA-damaging chemicals and prevents the mutations that lead to various forms of cancer.

In one study conducted by the Johns Hopkins' Bloomberg School of Public Health, chlorophyll (chlorophyllin) was found to reduce DNA damage caused by exposure to aflatoxin, a powerful carcinogen. The study results appear in the November 27, 2001 edition of Proceedings of the National Academy of Sciences.

In presenting the results, Dr. Thomas Kensler, PhD, professor of environmental health sciences at Johns Hopkins stated, “Our study shows that taking chlorophyll chlorophyllin three times a day reduced the amounts of aflatoxin-DNA damage by 55 % compared with taking a placebo. … Taking chlorophyll chlorophyllin or eating green vegetables, like spinach, that are rich in chlorophyll may be a practical way of reducing the risk of liver cancer and other cancers caused by environmental triggers.”

What is Chlorophyll?

Chlorophyll is the green substance which plants manufacture through the chemical process of photosynthesis. As a supplement, it is available as chlorophyllin in either liquid or pill form. Chlorophyllin is chlorophyll from which the magnesium has been removed and replaced by copper.

Foods That Contain Chlorophyll

Some vegetables contain particularly high amounts of chlorophyll. Spinach tops the list with 300 to 600 milligrams per ounce. It’s far and away the best food source for chlorophyll. After spinach, there is a huge gap.

Green olives, come in a distant second with 30 to 300 micrograms per ounce or 1/1000th the amount as found in spinach. Other good food sources of chlorophyll are asparagus, bell peppers, broccoli, Brussels sprouts, green cabbage, celery, collard greens, green beans, green peas, kale, leeks, green olives, parsley, romaine lettuce, sea vegetables, Swiss chard, and turnip greens.

Chlorophyll Supplementation

Getting your chlorophyll from whole foods is best but if you believe you may be deficient in chlorophyll or are battling chronic halitosis or body odor, try chlorophyll supplementation. There are no known risks or side effects.

You may also experience some unexpected benefits.

There are few clinical studies to support all of the anecdotal evidence, but the body of anecdotal reports is huge. People report more energy, healing of long term stomach ulcers and external sores, improved digestion and perceived boost in their immune systems.

Finally as mentioned above, chlorophyll has shown very promising results in preventing various forms of cancer caused by environmental toxins.

The dosage used in the Johns Hopkins study was 100 mg. three times a day for four months. Interestingly 300 mg is the approximate amount of chlorophyll supplied by just one ounce (about a half cup) of chopped raw spinach.

Nervous about eating raw spinach? Try safe, easy-to-take Chlorophyll Capsules

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This article is for informational purposes only. It does not purport to offer medical advice.

 

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