Ever wonder why green foods are so good for you? One of the key ingredients for cancer prevention is chlorophyll. One of the first health foods that I was attracted to over 40 years ago was liquid chlorophyll. Chlorophyll is what allows plants to absorb energy from the sun to convert carbon dioxide and water to glucose and oxygen. Chlorophyll makes your green veggies look green and at the same time acts as an oxygen generator for the planet and your body.

chlorophy;;Chlorophyll has the same molecular structure as human hemoglobin except that chlorophyll has a magnesium molecule versus an iron molecule. Chlorophyll alone does not provide health benefits to humans; we need all of the other parts of the green plants as well.

According to Nutrition Research, chlorophyll and its derivatives have been capturing scientists’ attention in the last decade because it is believed to be responsible for prevention of chronic diseases such as cancer.  Biological activities attributed to chlorophyll derivatives associated with cancer prevention include:

  • Antioxidant
  • Anti-mutagenic (prevents DNA from going bad)
  • Mutagen trapping (traps toxins and expels them from the body)
  • Protection from environmental toxins
  • Induction of cancer cell deathIMG_4459

What are the best sources of this amazing molecule? Obviously green veggies are one of the best sources, but other sources include algae such as spirulina and chlorella. You can also find green powder, green capsules, and chlorophyll drops in your local health food store.

If you are not quite convinced about making sure you get all your green veggies every day, here are a few more benefits of chlorophyll:

As the sciences of nutrigenomics and epigenetics evolve, we are coming to understand the wisdom of eating a green-based diet. So make sure you drink your green juices, enjoy your green smoothies, and eat those big organic salads in order to get your measure of cell-protecting chlorophyll and nutrients each and every day.