Chlorophyll Can Help Treat Cancer

Chlorophyll is a pigment found in dark green plants that is important for photosynthesis to take place; however, this pigment does more than just facilitate energy production in plants. According to Michael T. Simonich of the Linus Pauling Institute, chlorophyll actually helps fight cancer cell growth and acts as an antioxidant in the body.

Chlorophyll protects against various chemical carcinogens found in fungus-contaminated nuts and grains, the toxic materials created when meat has been overcooked, and carcinogens in the air that result from pollution. It does this by blocking the metabolism of chemicals known as procarcinogens that damage DNA. By preventing DNA from being damaged, cancer growth is inhibited and prevented.
The strength of chlorophyll was demonstrated by applying it in eastern China where fungal contamination of grains and nuts is very common. Because of the contaminated grains and nuts, many Chinese people suffered from liver damage and cancer. After supplementing with chlorophyllin –- the synthetic counter part of chlorophyll –- at 300mg (100mg three times daily), the incidence of liver cancer among that population decreased significantly. Further investigation into the antioxidant, anti-mutagenic properties of chlorophyll by Chinese researchers has begun.

There is little known about the bioavailability of chlorophyll and how it is metabolized. What is known is that it is effective in aiding in cancer treatment and it has potent antioxidant properties. Supplementation of chlorophyll is fairly easy –- all that is needed is a supplement of a substance known as chlorella. Chlorella is green algae, and is a preferable source of chlorophyll than dietary sources because it is a more concentrated supply of chlorophyll. But supplementation isn’t always necessary. Supplementation would be more necessary for the chronically ill. Simple dietary changes that could be made would suffice for those who are not chronically ill, and would provide an adequate amount of chlorophyll to prevent any future complications. There may be more risk with supplementation anyway: even though current data cannot find a toxicity level for chlorophyll, more is not always better.

Great sources of chlorophyll would be dark greens such as spinach, kale, green beans, arugula, leeks and many more dark greens. Furthermore, taking chlorophyll before or at meal-time greatly reduces the carcinogenic effects of food. Since it primarily acts as a blocking agent, chlorophyll is able to block the absorption of the carcinogen by forming a molecular complex too large to be assimilated in the small intestine. In other words, to get the full anti-cancer benefits, eating a salad comprised of spinach, kale, parsley (or a chlorella supplement) and other green-goodies before that well-done steak will help prevent the development of those cancer-causing compounds.

If chlorophyll is consumed after having cancer-causing food items, however, there will be little benefit because the carcinogen has been ingested and assimilated. Therefore, it is important to have your veggie-filled salad before eating anything that may have carcinogenic effects.

sources:

(http://lpi.oregonstate.edu/fw06/chlorophylls…)

(http://lpi.oregonstate.edu/infocenter/phytoc…)

About the author

Ella Andersen is a college student who intensely researchs topics on health and nutrition. In college, she is furthering her love of nutrition by pursuing a degree in clinical dietetics.
She also runs her own blog: http://www.snhbw.blogspot.com

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Chlorophyll - Health Benefits and Natural Food Sources

Chlorophyll is the  green pigment that gives plants  and algae their green color.   Chlorophyll is an antioxidant  nutrient and also an essential  component in photosynthesis,  the process which allows plants  to obtain energy from the sun.  Plants use chlorophyll to trap  light that's needed for  photosynthesis.  Although the natural chlorophyll found in green plants and algae is fat-soluble, most chlorophyll found in health food stores is water-soluble.  In order for chlorophyll to be water-soluble, the natural fat-soluble chlorophyll must be altered chemically. Natural chlorophyll from green plants and algae is the most nutritious source of chlorophyll.  It offers some advantages over the chemically altered water-soluble chlorophyll.  One of the most important advantages of natural chlorophyll is that it can stimulate hemoglobin and red blood cell production , while water-soluble chlorophyll cannot.  The chlorophyll molecule is very similar to the heme portion of the hemoglobin molecule of red blood cells.  Chlorophyll is a natural blood purifier and is often called "the blood of plant life".  It provides management of bacterial growth, it removes unwanted residues, and it activate enzymes.  Chlorophyll is nutrient dense and it's an anti-inflammatory.  Due to it's alkalizing qualities, chlorophyll also helps the body to be pH balanced.  Maintaining pH balance increases the body's resistance to disease.  Since water-soluble chlorophyll is not absorbed by the digestive system, its use is limited to soothing the gastrointestinal tract and reducing fecal odor. 

Natural Food Sources of ChlorophyllCereal Grasses (wheat grass juice and barley grass juice) - Cereal grasses are a nutrient dense, high chlorophyll food.  Although wheatgrass and barley grass have similar nutritional qualities, barley grass is milder and more bitter than the slightly sweet wheatgrass.  People who are allergic to wheat or gluten are usually not allergic to wheat in it's grass stage.  Barley grass is a great alternative for individuals who can't tolerate wheatgrass.  Cereal grasses are an excellent source of many nutrients and enzymes.  Wheatgrass juice is especially known for the following health benefits:  it cleanses the lymph system, it restores balance in the body, it removes toxic metals from the cells, and it restores vitality.   Barley grass juice is well known for the following health benefits: it improves stamina and increases energy, it provides clarity of thought, and it improves the texture of the skin.    
Microalgae (Spirulina, Chlorella, and Wild Blue-Green Algae) - These three types of microalgae contain more chlorophyll than any other food on the planet.  In addition to chlorophyll they're also a great source of complete protein, beta carotene, and nucleic acids (RNA and DNA).  Of the three types of microalgae, spirulina is an especially rich source of protein, beta-caroteine, and the beneficial fatty acid GLA (gamma-linolenic acid).  Unlike the other two microalgae, spirulina also contains a pigment called phycocyanin.  Phycocyanin has antioxidant and anti-inflammatory properties.  The cell wall of spirulina contains mucopolysaccharides (MPs), which are composed of amino acids, sugars, and protein.  The nutrients in MPs are completely digestible unlike the nutrients within the cell walls of other microalgae.  
Although chlorella has a similar nutrient composition to spirulina, chlorella contains a little less protein, much less beta-carotene, and much more chlorophyll and nucleic acids than spirulina.  Chlorella has more chlorophyll than any other food, and it contains a higher amount of fatty acids when compared to other microalgae.  Another health benefits of chlorella is that it has a tough outer cell wall that binds with heavy metals, pesticides, and other carcinogens.  It then carries the toxins safely out of the body.  
Wild blue-green algae offers similar nutritional benefits as spirulina and chlorella.   Although wild blue-green algae is highly nutritious, during the growing period it can transform into a very toxic plant.  For this reason, it's crucial that any purchases made for wild blue-green microalgae are from well known, reputable sources.     
Green Leafy Vegetables - Aside from cereal grasses, green leafy vegetables are the most nutrient dense of all vegetables.  Not only are they a rich source of chlorophyll, they're also an excellent source of many other nutrients including vitamins A and C, calcium, potassium, and fiber.   The amount of each nutrient varies with each green leafy vegetable.  There are several varieties of green leafy vegetables available in most grocery stores and farmer's market stands including collard greens, mustard greens, kale, spinach, bok choy, kolrabi, and swiss chard.   They all contain their own unique  composition of nutrients.

Sources:

Wikipedia The Free Encyclopedia

Murray , Michael N.D. The Encyclopedia Of Healing Foods. New York: Atria Books, 2005.

Bowden, Jonny, Ph.D., C.N.S. The 150 Healthiest Foods on Earth. Fairwinds Press, 2007

Linus Pauling Institue http://lpi.oregonstate.edu/infocenter/phytochemicals/chlorophylls/

Everynutrient http://www.everynutrient.com