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Chlorophyll and its Suprising benefits

Chlorophyll is a green pigment present in plants which facilitate the absorption of light from the sun. It has the ability to convert this light energy into a usable form which is utilized for various processes such as photosynthesis by virtue of which the green plants prepare their own food. Plants cells store the sunshine and make it available for our consumption. In fact, it is the reason behind the green color and pigmentation of the plants. Chlorophyllin is a derivative of chlorophyll and is obtained from the mixture of sodium and copper salts which are derived from chlorophyll. While chlorophyll is fat-soluble, chlorophyllin is water-soluble and is also used as an alternative medicine.
An interesting fact about chlorophyll is that its molecular structure is similar to that of hemoglobin, which is a critical part of human blood. The only exception is their central atom which is iron for hemoglobin and magnesium for chlorophyll.
Health benefits of chlorophyll include better blood-producing organs, prevention of anemia and an abundance of oxygen in the body. Loaded with antioxidant properties, it exerts beneficial effects towards various medical conditions such as cancer, insomnia, dental ailments, sinusitis, pancreatitis, and kidney stones. It helps in normal blood clotting, wound healing, maintaining hormonal balance, deodorizing, detoxifying of the body, and promoting digestive health. It has healing effects on oxidation and inflammatory conditions such as arthritis and fibromyalgia. It has anti-aging and anti-microbial properties and helps strengthen the immune system of the body. It also increases Red Blood Cells, Prevents Cancer & kidney stones, treats arthritis, balance hormones, combats bad breath, and delays aging.

Sources of Chlorophyll
It’s not very difficult to include chlorophyll in our daily diet as almost all green plants are rich in chlorophyll a, and many vegetables which are a regular part of our food contain chlorophyll a as well as chlorophyll b. Consumption of veggies such as arugula, wheat grass, leeks, green beans, and dark green leafy vegetables such as parsley, kale, garden cress, Swiss chards, and spinach provide it naturally to the body. Other sources include sprouts, blue-green algae such as chlorella and spirulina.

Caution: Despite clinical use for many years, toxic effects of natural chlorophyll in normal doses have not been known. Though, it might cause some discoloration in the tongue, urine or faeces when administered orally. Along with this, it might also cause mild burning or itching sensation on topical application.
In rare cases, overdose can lead to diarrhea, abdominal cramps, and loose bowel movements. In such circumstances, it is advisable to seek medical intervention.

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