Benefits Of Chlorophyll

The dark green pigmentation in plants is a fat soluble compound known as chlorophyll. Without chlorophyll, photosynthesis, and life on this planet would not exist in the format it does today. It has come to the attention of the scientific community in recent years that the power of chlorophyll reaches farther than photosynthesis. Michael T. Simonich of the Linus Pauling Institute states that chlorophyll can help the body fight cancer growth and protects the body from harmful oxidants.The destructive influence of a variety of carcinogens have been proven to be reduced by chlorophyll. These carcinogens come from a variety of sources including pollution in the air, fungus tainted nuts and grains and toxic substances created when meat is overcooked. Chlorophyll is able to block the metabolism of these carcinogens, effectively inhibiting the growth of existing cancer cells and preventing the formation of new cancer cells.The pervasiveness of fungus tainted nuts and grains in eastern China led to the discovery the power of chlorophyll. The tainted nuts and grains cause a high rate of liver damage and cancer. Soon it was found that chlorophyll could be helpful in fighting these diseases. Chlorophyll‘s synthetic counterpart, chlorophyllin was employed in the Chinese experiments. With a dose of 300/mg per day, 100 mg given three times daily, it was shown that chlorophyllin greatly reduced the instances of liver cancer. At this time the Chinese are conducting further experimentation concerning the antimutagenic and antioxidant characteristics of chlorophyll.It has been shown that the ingestion of supplemental forms of chlorophyll should take place before eating a meal. When chlorophyll is included as a part of the meal, as a salad or side of greens, it should be eaten first, the meat portion second. The chlorophyll needs to be metabolized before any carcinogenic compounds to be able to provide maximum efficacy.Green leafy vegetables provide the largest naturally occurring source of chlorophyll. Spinach, leeks, green beans, kale and other dark green vegetables should be a regular part of a person’s meal plan. Research indicates that persons that do not already show signs of cancer can find considerable enough protection from chlorophyll in their diet to cause supplementation to be unnecessary.When a person includes a greater portion of green, leafy vegetables in their diet, not only will they receive the cancer fighting power of chlorophyll; they will also receive all the other known health benefits.

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