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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