Chlorophyll - plant pigment with detoxifying, antioxidant and cell-protecting effects
Chlorophyll is a green plant substance with antioxidant, detoxifying and cell-protecting effects. Popular in detox, gut health & naturopathy - find out more now.
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Chlorophyll is the green pigment in plants, algae and cyanobacteria that is responsible for photosynthesis - the process by which light energy is converted into chemical energy.
On a molecular level, chlorophyll is similar to human haemoglobin, the red blood pigment, whereby the central iron atom in haem is replaced by a magnesium atom. This structural similarity is discussed as an explanation for why chlorophyll could have a supportive effect on haematopoiesis and oxygen supply. In naturopathy, chlorophyll is traditionally said to have detoxifying, odour-neutralising, antioxidant and cell-regenerating effects. It can neutralise free radicals, stabilise cell membranes and possibly support the elimination of certain environmental toxins such as heavy metals or pesticide residues. In addition, chlorophyll is used in holistic medicine to help with bad breath, body odour, liver detoxification, wound healing and intestinal cleansing.
Chlorophyll is particularly abundant in green leafy vegetables such as spinach, parsley, wheatgrass, alfalfa, spirulina and chlorella. For therapeutic purposes, it is often offered in the form of chlorophyllin (a water-soluble, stabilised form) as a dietary supplement - in drops, capsules or powders. Studies have shown antioxidant effects and possible protective functions against carcinogenic substances. Chlorophyll is also increasingly being researched in the field of cell rejuvenation and energy production.
Important characteristics of chlorophyll:
- Green plant pigment, essential for photosynthesis
- Structurally similar to haemoglobin, potentially haematopoietic
- antioxidant, detoxifying, cell-protecting
- Supports liver, intestines, skin & odor binding
- Contained in green leafy vegetables & superfood supplements
Literature
- Ferruzzi, M. G. et al. (2011). "Chlorophyll derivatives as bioactive food components." Annual Review of Food Science and Technology.
- Egner, P. A. et al. (2001). "Chlorophyllin intervention reduces aflatoxin-DNA adducts in humans." PNAS.
- Ma, Q. et al. (2015). "Chlorophyllin protects against oxidative stress and inflammation." Free Radical Biology and Medicine.
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Related search terms: Chlorophyll + chlorophyll effect